基于因子综合法评价重庆X区绿茶品质  

Evaluation of green tea quality from Chongqing X district based on comprehensive factor method

作　　者：郝麒麟 陈梅 贺燕 程鸿 韦铮 黄先智[3] 丁晓雯[1] 张夏兰 涂锡茂 杨凤娇 HAO Qilin;CHEN Mei;HE Yan;CHENG Hong;WEI Zheng;HUANG Xianzhi;DING Xiaowen;ZHANG Xialan;TU Ximao;YANG Fengjiao(College of Food Science,Southwest University,Chongqing 400716,China;Banan District Agricultural Products Quality and Security Inspection Center of Chongqing,Chongqing 401320,China;Department of Science and Science and Technology,Southwest University,Chongqing 400716,China)

机构地区：[1]西南大学食品科学学院,重庆400716 [2]重庆市巴南区农产品质量安全中心,重庆401320 [3]西南大学科技处,重庆400716

出　　处：《食品与发酵工业》2020年第10期278-283,共6页Food and Fermentation Industries

摘　　要：为评价重庆市X区绿茶品质,抽取X区产地绿茶41份,测定茶多酚、茶氨酸等13个主要指标的含量,通过主成分分析(principal component analysis,PCA)和聚类分析(cluster analysis,CA)评价X区绿茶主要品质特性。结果表明,X区绿茶样本各指标存在差异。主成分分析法提取出5个综合性评价指标,累计贡献率达75. 701%;聚类分析将41份绿茶样本聚为四类,各类绿茶的品质特性存在一定差异,分析结果基本与主成分分析一致,最终优选出X区编号为30、31和28的绿茶品质最好。The purpose of this study was to investigate and evaluate the quality of green tea in X district of Chongqing. 41 samples of green tea in X district were extracted to determine the contents of13 main evaluation indexes such as polyphenols and theanine,and the main quality characteristics of green tea in X district were evaluated by principal component analysis and cluster analysis. The results showed that there were differences in different indexes of green tea samples in X district. Five comprehensive evaluation indexes were extracted by principal component analysis,and the cumulative contribution rate reached 75. 701%. According to the cluster analysis,41 samples of green tea were grouped into four categories. There were some differences in the quality characteristics of each type of green tea,and the results were consistent with the principal component analysis. In conclusion,the best quality of green tea was selected from X district was number 30,31 and 28.

关 键 词：绿茶 主成分分析 聚类分析 品质评价 

分 类 号：TS272.51[农业科学—茶叶生产加工]