基于多元统计分析评价不同茶树品种的绿茶适制性

doi:10.7506/spkx1002-6630-20230516-153

食品科学 ›› 2024, Vol. 45 ›› Issue (3): 9-15.doi: 10.7506/spkx1002-6630-20230516-153

基于多元统计分析评价不同茶树品种的绿茶适制性

王欢欢，袁丽萍，雷震东，杨淑雅，李玉川，周敬涛，覃信雪，余志，倪德江，陈玉琼

（1.华中农业大学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；2.华中农业大学园艺林学学院，湖北武汉 430070）

出版日期:2024-02-15 发布日期:2024-03-06
基金资助:
“十三五”国家重点研发计划重点专项（2019YFD1001601）

Evaluation of Suitability for Green Tea Processing of Different Tea Cultivars Based on Multivariate Statistical Analysis

WANG Huanhuan, YUAN Liping, LEI Zhendong, YANG Shuya, LI Yuchuan, ZHOU Jingtao, QIN Xinxue, YU Zhi, NI Dejiang, CHEN Yuqiong

(1. National Key Laboratory for Germplasm Innovation & Utilization of Horticultural Crops, Huazhong Agricultural University, Wuhan 430070, China; 2. College of Horticulture & Forestry Sciences, Huazhong Agricultural University, Wuhan 430070, China)

Online:2024-02-15 Published:2024-03-06

摘要/Abstract

摘要： 采用主成分分析和多元线性回归分析法考察不同茶区优选区域适制茶树品种的绿茶适制性。本研究以种植于同一区域的63 个茶树品种鲜叶为原料，按同一加工工艺加工成烘青绿茶，分析其感官品质、主要理化品质（茶多酚、游离氨基酸、水浸出物和叶绿素）和色度值（L*、a*、b*），结合主成分分析和多元线性回归分析，评价供试品种的绿茶适制性及其主要影响因子。结果表明，不同品种绿茶叶绿素含量的变异系数最大（26.7%），其次是干茶色度值a*值（22.2%）、汤色（17.1%）和干茶色泽评分（16.2%）。各指标相关性分析表明，茶多酚含量与干茶色泽、汤色和叶底色泽之间，干茶叶绿素含量、|a*|值、b*值与干茶色泽之间，干茶叶绿素含量、|a*|与叶底色泽之间，干茶|a*|值、b*值与汤色之间极显著相关（P＜0.01）。主成分分析结果表明，前5 个主成分贡献率达76.895%，第1主成分贡献率为31.918%，主要指向色泽品质。通过前5 个主成分构建评价模型，得到排名前10的品种包括：中茶108、乌牛早、平阳特早、蒙山9号、薮北种、福鼎大白、鸠坑16号、福鼎大毫、茂绿、龙井43。以主要理化品质和感官评价总分为对象进行多元线性回归分析，得到回归函数为：Y＝68.668＋5.174x，其中Y为感官评分总分，x为|a*|值，R2为0.313（P＜0.001）。以此函数得到排名前10的品种与主成分分析结果高度一致，表明a*值是评定绿茶适制品种的重要指标，可作为绿茶适制品种筛选的重要依据。

关键词: 绿茶；茶树品种；适制性；综合评价

Abstract: Principal component analysis (PCA) and multiple linear regression analysis (MLRA) were used to analyze and investigate the suitability of green tea for tea tree varieties in different tea cultivars. The fresh leaves of 63 tea cultivars planted in the same garden were processed into roasted green tea by the same method. The sensory and major physicochemical qualities (tea polyphenols, free amino acids, water extracts and chlorophyll) and the color (L*, a* and b*) of green tea were analyzed. To evaluate the suitability of the tested cultivars for green tea processing and its major influential factors, the data obtained were analyzed by PCA and MLRA. The results showed that the coefficient of variation (CV) of chlorophyll content in different cultivars was the highest (26.7%), followed by tea a* value (22.2%), sensory score for tea infusion color (17.1%) and sensory score for tea color (16.2%). A significant correlation was found between the polyphenol content of green tea and its color, tea infusion color and the color of infused tea leaves; between the chlorophyll content, |a*| and b* values of green tea and its color; between the chlorophyll content and |a*| value of green tea and the color of infused tea leaves; and between the |a*| and b* values of green tea and tea infusion color (P < 0.01). The PCA results showed that the contribution rate of the first five principal components (PCs) was 76.895%, and that of the first principal component was 31.918%, mainly pointing to the color quality. According to the evaluation model constructed based on the first five PCs, the top 10 cultivars were Zhongcha 108, Wuniuzao, Pingyangtezao, Mengshan 9, Soubeizhong, Fudingdabai, Jiukeng 16, Fudingdahao, Maolv, and Longjing 43. Using MLRA, the regression function between overall sensory score (Y) and |a*| value (x) was obtained as Y = 68.668 + 5.174x (R2 = 0.313) (P < 0.001). The top 10 varieties determined from this equation were highly consistent with the results of PCA, indicating that a* value is an important indicator for the evaluation of the suitability of tea cultivars for green tea processing.

Key words: green tea; tea cultivars; suitability; comprehensive evaluation

中图分类号:

TS272

王欢欢，袁丽萍，雷震东，杨淑雅，李玉川，周敬涛，覃信雪，余志，倪德江，陈玉琼. 基于多元统计分析评价不同茶树品种的绿茶适制性[J]. 食品科学, 2024, 45(3): 9-15.

WANG Huanhuan, YUAN Liping, LEI Zhendong, YANG Shuya, LI Yuchuan, ZHOU Jingtao, QIN Xinxue, YU Zhi, NI Dejiang, CHEN Yuqiong. Evaluation of Suitability for Green Tea Processing of Different Tea Cultivars Based on Multivariate Statistical Analysis[J]. FOOD SCIENCE, 2024, 45(3): 9-15.

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基于多元统计分析评价不同茶树品种的绿茶适制性

Evaluation of Suitability for Green Tea Processing of Different Tea Cultivars Based on Multivariate Statistical Analysis

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