市售主流果茶饮料质量评价分析  

Quality assessment on fruit tea drink from major brands sold

作　　者：冯巩[1] 王鑫蕊 朱晓凤[1] 张惠[1] 王会芳 许静静 刘政权[1] FENG Gong;WANG Xinrui;ZHU Xiaofeng;ZHANG Hui;WANG Huifang;XU Jingjing;LIU Zhengquan(State Key Laboratory of Tea Plant Biology and Utilization,Anhui Agriculture University,Hefei 23003)

机构地区：[1]安徽农业大学茶树生物学与资源利用国家重点实验室,合肥230036

出　　处：《安徽农业大学学报》2018年第5期813-819,共7页Journal of Anhui Agricultural University

基　　金：国家重点研发计划项目(2017YFD0400802);安徽特色产业发展项目(皖财农[2016]188号);2016-2020年安徽省茶产业体系茶叶深加工岗位专家项目共同资助

摘　　要：对市售58个果茶饮料样品的茶多酚、咖啡碱、游离氨基酸、表没食子儿茶素没食子酸酯(EGCG)、糖度及总酸6种理化指标进行检测,并从汤色、香气和滋味3个方面进行感官审评,利用主成分分析法对市售果茶饮料的内含营养成分及感官品质进行分析并分类。结果表明,82.8%的样品感官得分在85分以上,说明市售大部分果茶饮料能被消费者接受。理化检测结果表明,所有检测样品中只有3个产品的茶多酚或咖啡碱含量略低于国家标准。主成分分析结果表明,21%的果茶饮料产品内含营养成分丰富,感官品质优异,属优质产品。we measured the physicochemical indexes of tea polyphenols, caffeine, free amino acids, epigal- locatechin gallate （EGCG）, sugar concentration and total acid of 58 fruit tea drink samples from major brands sold. Three sensory characteristics such as liquor color, aroma and taste were evaluated. The principal component analysis （PCA） was used to analyze and classify the nutritional content of commercially available fruit tea drinks and sensory quality. The results showed that 82.8% of the sample sensory scores were above 85 points, indicating that most of the commercially available fruit tea beverage can be accepted by consumers. Physical and chemical test results showed that only 3 of all the tested samples had slightly lower content of tea polyphenols or caffeine than the national standards. The PCA showed that 21% of the fruity tea beverage products contained rich nutrients and excellent sensory quality, which are good quality products.

关 键 词：果茶饮料 感官审评 营养成分 主成分分析 

分 类 号：TS275.2[轻工技术与工程—农产品加工及贮藏工程]