基于CiteSpace的乌龙茶香气研究知识图谱分析  

Visual analysis of Oolong tea aroma research based on CiteSpace

作　　者：萧涵 周宇飞 陈毅欣[1,3] 胡腾飞 刘仲华 黄建安[1,2,3] 李勤[1,2,3] XIAO Han;ZHOU Yufei;CHEN Yixin;HU Tengfei;LIU Zhonghua;HUANG Jianan;LI Qin(Key Laboratory of Tea Science of Ministry of Education,Hunan Agricultural University,Changsha 410128,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Hunan Agricultural University,Changsha 410128,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Hunan Agricultural University,Changsha 410128,China)

机构地区：[1]湖南农业大学,茶学教育部重点实验室,湖南长沙410128 [2]国家植物功能成分利用工程技术研究中心(湖南农业大学),湖南长沙410128 [3]湖南农业大学,植物功能成分利用省部共建协同创新中心,湖南长沙410128

出　　处：《食品与发酵工业》2023年第5期344-351,共8页Food and Fermentation Industries

基　　金：国家自然科学基金项目(32272773,31871764);重庆市技术创新与应用发展专项重点项目(cstc2021jscx-gksbX0066);湖南省自然科学基金项目(2022JJ30023);湖南农业大学园艺学院开放课题(2021YYXK003)。

摘　　要：为研究国内外乌龙茶香气研究领域的趋势及热点动态,以中国知网和Web of Science核心合集数据库为数据来源,运用CiteSpace软件对2002—2022年收录的307篇中文文献和124篇英文文献的年发文量、国家、作者、机构、期刊及研究热点与演变趋势进行可视化分析。结果表明,2018年以来,乌龙茶相关文献呈飞速增长趋势;研究最多的国家是中国、美国和日本;不同区域作者和机构有着良好的合作关系;《福建茶叶》和Food Chemistry是乌龙茶香气领域发文最多的期刊;研究热点主要聚焦于乌龙茶香气形成机制、提取方法、检测手段和香气物质的组成等方面。综上所述,通过可视化分析展示了该领域的研究现状,可在乌龙茶加工生产、提升乌龙茶品质、种质创新为科研人员提供重要的理论依据。To explore the research trend and hot spot dynamic of Oolong tea aroma, the times, countries, authors, institutions, journals, research hot spot, and evolution trend in 307 Chinese articles and 124 English articles on Oolong tea aroma collected by China national knowledge infrastructure(CNKI) and Web of Science core collection from 2002 to 2022 were analyzed by CiteSpace visualization analysis. Results showed that the number of publications about Oolong tea exhibited a rapid growth trend since 2018, and the most studied countries were China, the United States, and Japan. There was a good cooperative relationship between authors and institutions in different regions. Tea in Fujian and Food Chemistry were the most published Chinese and English journals on Oolong tea aroma. The mechanism of aroma formation, aroma extraction method, aroma detection method, and aroma components in Oolong tea were the major research spots. In conclusion, the research status of the field is shown by visual analysis, which can provide an important theoretical basis for researchers to produce and improve the quality of Oolong tea and germplasm innovation.

关 键 词：乌龙茶香气 CITESPACE 研究热点 演变趋势 可视化分析 

分 类 号：G353.1[文化科学—情报学] TS272.5[农业科学—茶叶生产加工]