安吉白茶品质综合评价及分级方法研究

Research on the comprehensive quality evaluation and grading methods of Anji white tea quality

中文关键词:  安吉白茶  品质综合评价  理化分析  灰色关联分析  等级划分

英文关键词:Anji white tea  comprehensive quality evaluation  physicochemical analysis  grey correlation analysis  grade classification

中文摘要:

      目的 构建安吉白茶的品质综合评价方法, 并探究其等级划分方式。方法 通过对30份安吉白茶样品进行感官审评和品质成分检测, 运用相关性分析、主成分分析、熵权法和灰色关联度分析等方法, 建立安吉白茶品质评价模型。结果 不同来源的安吉白茶在化学指标上存在显著差异(P<0.05), 且总儿茶素、总黄酮和生物碱成分之间具有显著相关性(P<0.01)。通过熵权法和灰色关联分析构建的综合评价模型能够可靠地反映安吉白茶的感官品质特征, 其回归模型拟合度高达0.8258。此外, 基于相对关联度的聚类分析, 提出了一种安吉白茶等级划分方法, 将样品有效划分为4个等级。结论 通过结合熵权法和灰色关联度分析所构建的品质评价模型, 实现了安吉白茶质量等级的划分, 并为其他茶类的品质评价提供了借鉴与指导。

英文摘要:

      Objective To develop a comprehensive evaluation method for the quality of Anji white tea and explore its grading criteria. Methods A sensory evaluation and quality component analysis were conducted on 30 samples of Anji white tea. A quality evaluation model for Anji white tea was established using methods such as correlation analysis, principal component analysis, entropy weight method, and grey correlation analysis. Results The results indicated significant differences (P<0.05) in chemical indicators among Anji white tea from different sources. Moreover, there was a significant correlation (P<0.01) between total catechins, general flavone, and alkaloid components. The comprehensive evaluation model constructed using the entropy weight method and grey correlation analysis could reliably reflect the sensory quality characteristics of Anji white tea, and the fit of its regression model was as high as 0.8258. Furthermore, a grading method for Anji white tea was proposed based on cluster analysis of relative relevance, resulting in effective classification into 4 grades. Conclusion The quality evaluation model established based on entropy weight method combined with gray correlation analysis has achieved the classification of quality grades of Anji white tea and also provides reference and guidance for the quality evaluation of other types of tea.