摘要
目的:通过统计分析建立一种可靠、准确和客观评价毛建茶茶叶品质的方法.方法:测定并分析毛建茶茶样的色差值、吸光度值、水浸出物含量与茶汤感官审评评分之间的相关性和线性回归关系.结果:毛建茶感官评分与明暗度表征量L值存在显著正相关关系,与红绿色度表征量a值和黄蓝色度表征量b值存在显著负相关关系,并与色差衍生值Cab和色差ΔE呈显著正相关关系.因此,可用色差参数L、a、b、Cab和ΔE来反映毛建茶品质.感官审评总分(Y1)与明亮度L(X1)、色度a(X2)和色度b(X3)间的线性关系为Y1=24.93+6.78X1-66.55X2-21.35X3(P＜0.05,R2=0.62).毛建茶茶汤吸光度值与各项感官评分项目存在极显著正相关关系,吸光度值(Y2)与外观(X1)、香气(X2)、汤色(X3)、滋味(X4)、叶底(X5)、总分(X6)间的线性关系为 Y2=-0.008-5.43×10-5X1+7.33×10-5X2+0.001X3+0.001X5-0.001X6(P＜0.01,R2=0.96).毛建茶水浸出物含量与各项感官评分项目存在极显著正相关关系,水浸出物含量(Y3)与外观(X1)、香气(X2)、汤色(X3)、滋味(X4)、叶底(X5)和总分(X6)间的线性关系为 Y3=-0.036+6.21×10-5X1+0.002X2+0.005X3-4.61×10-5X4-0.003X5+0.001X6(P＜0.05,R2=0.87).结论:本研究建立了一种毛建茶品质的评价方法,为代用茶的生产和加工提供借鉴.
Abstract
Objective:To establish a reliable,accurate,and objective method for evaluating the quality of Dracocephalum rupestre Hance tea(DRH)through statistical analysis.Methods:The correlation and linear regression relationship between the color difference value,absorbance value,water extract content of DRH samples,and sensory evaluation scores of tea soup were determined and analyzed.Results:There is a significant positive correlation between the sensory evaluation score of DRH and the L value of lightness and darkness.There is a significant negative correlation between the value of the red-greenness indicator a and the yellow-blueness indicator b value.And there is a significant positive correlation between the color difference derivative value Cab and color difference Δ E.Therefore,it can be used to reflect the quali-ty of DRH that the color difference parameters L,a,b,Cab,and ΔE.There was a linear relationship between the total score of sensory evaluation(Y1)and brightness L(X1),chroma a(X2),and chroma b(X3).The established prediction equation was Y1=24.93+6.78X1-66.55X2-21.35X3(P＜0.05,R2=0.62).There was a very significant positive correlation be-tween the absorbance value of DRH soup and various sensory scoring items.There was a linear relationship between the absorbance value(Y2)and appearance(X1),aroma(X2),soup color(X3),taste(X4),leaf bottom(X5),and the total score(X6).The linear equation was Y2=-0.008-5.43×10-5X1+7.33×10-5X2+0.001X3+0.001X5-0.001X6(P＜0.01,R2=0.96).There was a very significant positive correlation between the content of DRH extract and various sensory scoring items.Water extract content(Y3),appearance(X1),aroma(X2),soup color(X3),taste(X4),leaf bottom(X5),and the to-tal score(X6)were selected.The established prediction equation was Y3=-0.036+6.21 × 10-5X1+0.002X2+0.005X3-4.61 × 105X4-0.003X5+0.001X6(P＜0.05,R2=0.87).Conclusion:This study established an evaluation method for the quality of Mao-jian tea,which provided the reference for the production and processing of herbal tea.
基金项目
促进与加拿大、澳大利亚、新西兰及拉美地区科研合作与高层次人才培养项目(留金美[2022]1007号)
山西省基础研究计划青年科学研究项目(20210302124514)
山西省回国留学人员科研项目(2023-091)
山西省高等学校哲学社会科学研究项目(2019W038)
维普
万方数据