基于多元统计分析的抹茶适制品种综合评价

doi:10.7506/spkx1002-6630-20130110-079

食品科学 ›› 2023, Vol. 44 ›› Issue (24): 229-234.doi: 10.7506/spkx1002-6630-20130110-079

基于多元统计分析的抹茶适制品种综合评价

袁丽萍, 雷震东, 王欢欢, 覃信雪, 杨淑雅, 温晓菊, 吴位河, 倪德江, 陈玉琼

（华中农业大学园艺林学学院，果蔬园艺作物种质创新与利用全国重点实验室，湖北武汉 430070）

出版日期:2023-12-25 发布日期:2024-01-02
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD1001601）

Comprehensive Evaluation of Tea Cultivars Suitable for Matcha Production Using Multivariate Statistical Analysis

YUAN Liping, LEI Zhendong, WANG Huanhuan, QIN Xinxue, YANG Shuya, WEN Xiaoju, WU Weihe, NI Dejiang, CHEN Yuqiong

(National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China)

Online:2023-12-25 Published:2024-01-02

摘要/Abstract

摘要： 以同一茶园36 个茶树品种为实验材料，按照抹茶鲜叶遮阴要求和加工工艺制成抹茶，分析其感官品质、主要理化成分、色度值等11 项品质指标。通过聚类分析、主成分分析（principal component analysis，PCA）和多元线性回归分析等分析方法，构建抹茶品质综合评价模型，筛选出适制抹茶品种。聚类分析结果显示，36 个品种可分为三大类群，第I类群品种所制抹茶色泽绿润、滋味鲜醇，酚氨比值低，品质最佳；第II类群品种所制抹茶酚氨比值高，滋味浓涩；第III类群为黄化和白化品种，所制抹茶色泽品质和香气品质较差。PCA结果显示，前5 个PC累计贡献率达88.152%，根据前5 个PC构建的评价函数对抹茶进行综合评价，综合得分排在前10的品种为中茶102、台茶12、中茶108、福鼎大毫、梅占、福鼎大白、福云六号、紫牡丹、茂绿和迎霜。多元线性回归分析建立的感官品质与理化成分的关系模型为y=3.167|a*|＋46.850，R2=0.710，P＜0.001，表明该模型有效，该模型评价的抹茶品种得分与PC综合评价结果高度一致，表明干茶a*值可以作为评价抹茶品质的代表指标。因此，基于PCA和多元线性回归分析建立的抹茶适制品种的综合评价体系及代表性评价指标，能够为抹茶品种适制性评价提供参考。

关键词: 抹茶；茶树品种；适制性；多元分析方法；综合评价体系

Abstract: Matcha was prepared from 36 tea cultivars grown in the same tea garden according to the shading requirements for fresh leaves to be used for the production of matcha and its 11 quality indexes such as sensory quality, major physicochemical properties and chroma values were analyzed. In order to select tea cultivars suitable for the manufacturing of matcha, a comprehensive evaluation model of matcha quality was established by cluster analysis (CA), principal component analysis (PCA) and multiple linear regression analysis. The CA results showed that the 36 cultivars could be divided into three groups. Matcha from group I had the best quality with green color, fresh and mellow taste, and low phenol/ammonia ratio. Matcha from group II had high phenol/ammonia ratio and strong astringent taste. Matcha from Group III, consisting of etiolated and albino cultivars, had poor color and aroma quality. The PCA results showed that the cumulative contribution rate of the first five principal components was 88.152%. Comprehensive evaluation of matcha using the evaluation function constructed based on the first five principal components showed that the top 10 cultivars were Zhongcha 102, Taicha 12, Zhongcha 108, Fuding Dahao, Meizhan, Fuding Dabai, Fuyun 6, Zi Mudan, Maolv and Yingshuang. The model describing the relationship between sensory quality and physicochemical properties established by multiple linear regression analysis was as follows: y = 3.167|a*| + 46.850 (R2 = 0.710, P < 0.001). The scores of matcha cultivars evaluated by this model were highly consistent with the comprehensive evaluation results based on principal components, indicating that the a* value of dried tea could be used as a representative index to evaluate the quality of matcha. The results of this study can provide a reference for evaluating the suitability of tea cultivars for matcha manufacturing.

Key words: matcha; tea cultivars; suitability; multivariate analysis method; comprehensive evaluation system

中图分类号:

S571.1

袁丽萍, 雷震东, 王欢欢, 覃信雪, 杨淑雅, 温晓菊, 吴位河, 倪德江, 陈玉琼. 基于多元统计分析的抹茶适制品种综合评价[J]. 食品科学, 2023, 44(24): 229-234.

YUAN Liping, LEI Zhendong, WANG Huanhuan, QIN Xinxue, YANG Shuya, WEN Xiaoju, WU Weihe, NI Dejiang, CHEN Yuqiong. Comprehensive Evaluation of Tea Cultivars Suitable for Matcha Production Using Multivariate Statistical Analysis[J]. FOOD SCIENCE, 2023, 44(24): 229-234.

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基于多元统计分析的抹茶适制品种综合评价

Comprehensive Evaluation of Tea Cultivars Suitable for Matcha Production Using Multivariate Statistical Analysis

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