食品科学 ›› 2025, Vol. 46 ›› Issue (15): 266-248.doi: 10.7506/spkx1002-6630-20250115-104

• 成分分析 • 上一篇    下一篇

基于多元统计的普安红茶滋味品质分析与评价

宋勤飞,李玖美,庄菊花,马家丽,王亚雯,牛素贞   

  1. (1.贵州大学茶学院,贵州 贵阳 550025;2.贵州省普安县茶业发展中心,贵州 普安 561500;3.贵州省普安县农业农村局,贵州 普安 561500;4.贵州大学农业生物工程研究院,贵州 贵阳 550025)
  • 出版日期:2025-08-15 发布日期:2025-07-22
  • 基金资助:
    贵州省科技计划项目(黔科合支撑[2023]一般481;黔科合支撑[2023]一般480;黔科合中引地[2023]009); “十四五”国家重点研发计划重点专项(2021YFD1200203);黔西南州科技计划项目(2022-1-50)

Analysis and Evaluation of Taste Quality of Pu’an Black Tea Based on Multivariate Statistics

SONG Qinfei, LI Jiumei, ZHUANG Juhua, MA Jiali, WANG Yawen, NIU Suzhen   

  1. (1. College of Tea Science, Guizhou University, Guiyang 550025, China; 2. Tea Industry Development Center of Pu’an County in Guizhou Province, Pu’an 561500, China; 3. Department of Agriculture and Rural Affairs of Pu’an County in Guizhou Province, Pu’an 561500, China; 4. Institute of Agro-Bioengineering, Guizhou University, Guiyang 550025, China)
  • Online:2025-08-15 Published:2025-07-22

摘要: 以普安县内四球茶(Camellia tetracocca Zhang,SQ)、云南大叶种(Yunnan large-leaf cultivars,YD)为原料生产的红茶为对象,采用感官审评、滋味量化评价、化学检测,结合滋味活性值(taste activity value,TAV)分析及多元统计技术研究普安红茶的滋味特征,筛选滋味贡献物及不同类型普安红茶滋味差异物,综合评价普安红茶滋味品质。结果表明,普安红茶滋味呈现甜、醇、浓的特点,SQ类甜醇感更突出,YD类滋味属浓强型。SQ类咖啡碱、茶黄素、茶红素及茶褐素的含量显著低于YD类,但可溶性糖含显著高于YD类。普安红茶中茶氨酸和谷氨酸的TAV远大于1,是对滋味贡献最大的两种氨基酸。相关分析表明:半胱氨酸是构成普安红茶甜味的主要氨基酸;茶多酚、咖啡碱、茶褐素及组氨酸是茶汤苦、涩味的主要来源。正交偏最小二乘判别分析筛选出SQ类和YD类普安红茶滋味成分的差异指标有11 个,为亮氨酸、丝氨酸、咖啡碱、苏氨酸、异亮氨酸、赖氨酸、精氨酸、缬氨酸、半胱氨酸、谷氨酸及茶红素。基于26 个滋味成分的主成分分析显示不同类型普安红茶滋味品质综合得分均值大小为SQ2(1.15)>YD0(0.23)>YD1(-0.44)>YD2(-0.83),以四球茶一芽二叶原料生产的普安红茶滋味综合品质最佳,这为普安红茶产品开发及产业发展提供了一定的参考。

关键词: 普安红茶;滋味;品质;多元统计;综合评价

Abstract: For comprehensive evaluation of the taste quality of Pu’an black tea, the taste characteristics of black teas made from Camellia tetracocca Zhang (SQ) and Yunnan large-leaf cultivars (YD) in Pu’an county, Guizhou province were evaluated by sensory evaluation, quantitative taste assessment and chemical composition analysis combined with taste activity value (TAV) analysis and multivariate statistics, and taste contributors and differential taste compounds among different types of Pu’an black tea were identified. The results showed that Pu’an black tea had a sweet, mellow and strong taste. SQ had stronger sweetness and mellowness, while YD presented a more intense taste. SQ showed significantly lower contents of caffeine, theaflavins, thearubigins, and theabrownin but significantly higher soluble sugar contents compared with YD. The TAV of theanine and glutamic acid, two amino acids that contributed the most to the taste, were much greater than 1. Correlation analysis showed that cysteine was the major sweet amino acid. Tea polyphenols, caffeine, theaflavins, and histidine were the major sources of bitterness and astringency in tea soup. Orthogonal partial least squares-discriminant analysis (OPLS-DA) identified 11 differential taste components between SQ and YD, including leucine, serine, caffeine, threonine, isoleucine, lysine, arginine, valine, cysteine, glutamic acid and thearubigins. Principal component analysis (PCA) based on 26 taste components revealed that the mean value of comprehensive scores for taste quality of different types of Pu’an black tea decreased in the following order: SQ2 (1.15) > YD0 (0.23) > YD1 (−0.44) > YD2 (−0.83). It was found that Pu’an black tea produced from one bud and two tender leaves of C. tetracocca Zhang exhibited the best taste quality. This finding provides a reference for the development of Pu’an’s black tea industry.

Key words: Pu’an black tea; taste; quality; multivariate statistics; comprehensive evaluation

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