5种茶叶的多指标测定及分析  

Multi-index Determination and Analysis of Five Kinds of Tea

作　　者：周利兵 史金萍 卢翠文[1] 蒋才云[1] 蓝峻峰[1] ZHOU Libing;SHI Jinping;LU Cuiwen;JIANG Caiyun;LAN Junfeng(Guangxi Science&Technology Normal University,Laibin 546199)

机构地区：[1]广西科技师范学院,来宾546199

出　　处：《食品工业》2021年第8期274-278,共5页The Food Industry

基　　金：广西科技师范学院高等教育本科教学改革工程项目(2021GKSYGA04);广西科技师范学院高层次人才项目(GXKS2020GKY006);2018-2020年广西本科高校食品科学与工程特色专业及实验实训教学基地(中心)建设项目(桂教高教[2018]52号)。

摘　　要：选择我国不同地区六堡茶、碧螺春、肉桂茶、红宝石红茶、金骏眉五种茶叶作为研究对象,测定5种茶叶燃烧热、燃烧稳定性、脂肪、钙、灰分含量,旨在建立5种茶叶的多指标分析及评价体系。结果显示,我国不同地区六堡茶、碧螺春、肉桂茶、红宝石红茶、金骏眉五种茶叶多指标燃烧热、燃烧性(茶叶的燃烧稳定性)、脂肪含量、钙和灰分含量的综合评价为六堡茶>碧螺春>红宝石红茶>金骏眉>肉桂茶。根据不同产地茶叶质量优劣的综合评价结果,六堡茶质量最好。该研究为大规模开发茶叶资源以及茶叶分类研究提供有力的科学依据。In this paper,five kinds of tea including Six Fort tea,Biluochun tea,cinnamon tea,ruby black tea and Jinjunmei tea in different regions of China were selected as the research objects.The combustion heat,combustion stability,fat content,calcium and ash content of five kinds of tea were determined,and the multi-index analysis and evaluation system of five kinds of tea were established.The results showed that the comprehensive multiple index evaluation order of combustion heat,combustibility(combustion stability of tea),fat,calcium and ash content was Six Fort tea>Biluochun tea>ruby black tea>Jinjunmei tea>cinnamon tea.According to the comprehensive evaluation results of the quality of tea from different origins,Six Fort tea had the best quality.

关 键 词：茶叶 熵值法 热重分析 燃烧热 灰色模式识别 灰色系统聚类分析 

分 类 号：TS272.7[农业科学—茶叶生产加工]