摘要
以红茶(6种)、青茶(6种)、绿茶(6种)为研究对象,利用电子舌技术研究了茶叶茶汤的滋味(酸味、苦味、涩味、咸味、鲜味)特征,与茶叶中茶多酚、咖啡因进行相关性分析。结果发现:电子舌对三大类18种茶汤样品滋味特征呈现不同的响应值,可有效区分红茶、青茶、绿茶三大类茶叶。茶叶中茶多酚和咖啡因的含量与电子舌测定滋味特征呈极显著相关性(P<0.01),其中茶多酚的含量与涩味等级两变量间高度相关(—0.963),咖啡因含量与苦味等级两变量间高度相关(0.906)。对茶多酚含量与涩味等级、咖啡因含量与苦味等级的曲线回归方程进行了拟合分析,茶多酚含量与涩味等级二次型拟合曲线效果较好,回归系数为0.950;咖啡因含量与苦味等级二次型拟合曲线效果较差,回归系数为0.822。
Taking black tea（6 kinds）, the oolong tea（6 kinds） and green tea（6 kinds） as the research object, by using electronic tongue to study tea flavor（sour, bitter, acerbity, salty, umami） and analyse the correlation between tea polyphenols and caffeine. The results showed that the three categories of 18 kinds of tea samples show different taste characteristics of response value, electronic tongue can effectively distinguish between black tea, the oolong tea and green tea. The content of tea polyphenols and caffeine in tea and flavor of characteristics measurement with electronic tongue were extremely significant correlation（P〈0.01）, the content of tea polyphenol was highly correlated with the rank of astringency（—0.963）, and content of caffeine was highly correlated with the rank of bitter（0.906）. The fitting analysis on the curve regression equation of tea polyphenols and the rank of astringency, caffeine and the rank of bitter, the effect of the quadratic fitting curve on the tea polyphenols and the rank of astringency was good, the regression coefficient was 0.950, the effect of the caffeine and the rank of bitter was bad, the regression coefficient was 0.822.
作者
薛长风
裴志胜
文攀
徐云升
XUE Chang-feng;PEI Zhi-sheng;WEN Pan;XU Yun-sheng(Hainan Tropical Marine University,Marine Food Engineering Technology Research Center of Hainan Province,Haninan Provincial Academician Workstation（Marine Food）Sanya 57202)
出处
《食品科技》
CAS
北大核心
2018年第7期316-321,共6页
Food Science and Technology
基金
国家自然科学基金项目(21262026)
三亚市专项科研试制项目(2015KS08)
三亚市院地科技合作项目(2016YD02)
三亚市院地项目(2011YD26)
三亚市农业科技创新项目(2017NK02)
海南省教育厅项目(Hjkj2012-41)
关键词
电子舌
滋味
特征成分
相关性
electronic tongue
flavor
characteristic components
correlation
