不同类别的杜仲茶汤胶体特性与综合品质相关性分析  

Correlation Analysis Between Colloidal Properties and Comprehensive Quality of Different Types of Eucommia ulmoides Tea

作　　者：张敏[1,2] 张锦程 王琪琰 金典纶 游湘淘 余兆硕 余佶[2] 麻成金[1,2] ZHANG Min;ZHANG Jincheng;WANG Qiyan;JIN Dianlun;YOU Xiangtao;YU Zhaoshuo;YU Ji;MA Chengjin(Key Laboratory of Hu'nan Forest Products and Chemical Industry Engineering,Jishou University,Zhangjiajie,Hu'nan 427000,China;Institute of Tea Science,Jishou University,Jishou,Hu'nan 416000,China;College of Food Science and Biotechnology,Zhejiang Gongshang University,Hangzhou,Zhejiang 310018,China)

机构地区：[1]吉首大学湖南省林产化工工程重点实验室,湖南张家界427000 [2]吉首大学茶叶科学研究所,湖南吉首416000 [3]浙江工商大学食品与生物工程学院,浙江杭州310018

出　　处：《农产品加工》2021年第7期48-50,54,共4页Farm Products Processing

基　　金：吉首大学研究生科研创新项目资助(JGY201929)。

摘　　要：以不同类别的杜仲茶为对象,探究了杜仲茶汤胶体特性与综合品质的关系。先测定了包括绿原酸的6个理化指标,并采用激光粒度仪测定了其平均粒径等胶体特性;之后对各杜仲茶汤进行滋味感官评分;最后对杜仲茶汤的胶体特性与理化指标及感官滋味品质进行相关性分析。结果表明,杜仲茶中存在胶体体系,绿原酸和可溶性糖可能是杜仲茶汤胶粒的主要成分,且其含量越高,胶粒稳定性越高;胶体特性与滋味属性中的甜味和回甘相关性显著。Taking different types of Eucommia ulmoides tea as objects,the relationship between colloidal properties and comprehensive quality of Eucommia ulmoides tea was studied.At first,six physical and chemical indexes including chlorogenic acid were determined,and the average particle size and other colloidal properties were measured by laser particle size analyzer,and then the taste sensory score of Eucommia ulmoides tea was carried out.Finally,the correlation between the colloid properties and physicochemical indexes and sensory taste quality of Eucommia ulmoides tea was analyzed.The results showed that there was a colloid system in Eucommia ulmoides tea,and chlorogenic acid and soluble sugar might be the main components of Eucommia ulmoides tea colloids,and the higher the content,the higher the stability of the colloids,and the colloid properties were significantly correlated with the sweetness and sweet taste in the taste properties.

关 键 词：杜仲茶 胶体特性 理化指标 滋味 相关性分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]