不同年份白茶饼主要化学成分及感官品质变化与通径分析  

Principal Component Analysis and Path Analysis of Main Chemical Components and Sensory Quality of White Tea in Different Years

作　　者：谢克孝 王志华 张宁宁[1] 李琳玉 孙威江[2,3,4,5] 陈志丹 Xie Kexiao;Wang Zhihua;Zhang Ningning;Li Linyu;Sun Weijiang;Chen Zhidan(Anxi College of Tea Science,Fujian Agriculture and Forestry University,Quanzhou 362400,Fujian;College of Horticulture,Fujian Agriculture and Forestry University,Fuzhou 350002;Engineering Technology and Research Center of Fujian Tea Industry,Fuzhou 350002;Ministerial and Provincial Joint Innovation Centre for Safety Production of Cross-Strait Crops,Fuzhou 350002;Tea Industry Technology Development Base of Fujian Province,Fuzhou 350002)

机构地区：[1]福建农林大学安溪茶学院,福建泉州362400 [2]福建农林大学园艺学院,福州350002 [3]福建省茶产业工程技术研究中心,福州350002 [4]海峡两岸特色作物安全生产省部共建协同创新中心,福州350002 [5]福建省茶产业技术开发基地,福州350002

出　　处：《中国食品学报》2024年第1期252-262,共11页Journal of Chinese Institute Of Food Science and Technology

基　　金：福建省科技计划区域发展项目(2023N3014);中国白茶研究院开放课题项目(BCY2021K04);国家重点研发计划项目(2019YFD1001601);福建张天福茶叶发展基金会科技创新基金(FJZTF01)。

摘　　要：分析不同年份白茶饼的主要化学成分与感官品质变化,以评价白茶饼储藏年份与感官品质的关系。以储藏2年陈至19年的白茶饼为试验材料,测定主要化学成分,结合感官评价,利用主成分分析、聚类分析、相关性分析、多元线性回归及通径分析,探讨主要化学成分与感官品质之间的关系。随着储藏年份的增长,茶多酚、游离氨基酸和茶红素含量呈下降趋势,最低值分别为50.71,5.78 mg/g和6.82 mg/g;而总黄酮、茶褐素呈上升趋势,最高值分别为62.18 mg/g和27.09 mg/g。主成分分析、感官分析表明,储藏4年的白茶饼的内质综合排名第1,感官品质最高(总分为96.8),具有最佳品质。聚类分析表明白茶饼储藏第2年、第4年和第6年时转化反应剧烈,而8~19年趋于稳定且感官品质逐渐上升。通径分析得出不同年份白茶饼感官品质的变化,咖啡碱含量与陈化白茶饼感官品质呈显著正相关,总黄酮含量呈显著负相关。白茶饼感官品质以储存4,10,19年的整体较佳。咖啡碱和总黄酮含量可作为评价陈年白茶饼品质的直接因素。By analyzing the changes of main chemical components and sensory quality of white tea cakes in different years,it provides support for reasonable evaluation of the relationship between storage years and sensory quality of white tea cakes.Taking white tea cakes stored for 2 to 19 years as research materials,the main chemical components were determined,combined with sensory evaluation,and the relationship between main chemical components and sensory quality was discussed by principal component analysis,cluster analysis,correlation analysis,multiple linear regression and path analysis.With the increase of storage years,tea polyphenols,free amino acids and thearubigins showed a downward trend,with the lowest values of 50.71,5.78 mg/g and 6.82 mg/g,respectively.However,total flavonoids and theabrownin showed an upward trend,with the highest values of 62.18 mg/g and 27.09 mg/g,respectively.The results of principal component analysis and sensory analysis showed that white tea cakes stored for 4 years ranked first in the overall quality and the highest total score of 96.8 in sensory quality was considered to have the best quality.Cluster analysis showed that the transformation reaction of tea cake was intense in the second,fourth and sixth years of storage,but it became stable and its sensory quality gradually increased in the eighth to nineteenth years.Path analysis showed that in the changes of sensory quality of white tea cakes in different years,caffeine content was positively correlated with sensory quality of aged white tea cakes,while total flavonoids content was negatively correlated.The sensory quality of white tea cakes stored for 4 years,10 years and 19 years is the best overall,and the contents of caffeine and total flavonoids can be used as direct factors to evaluate the quality of aged white tea cakes.

关 键 词：白茶饼 不同年份 化学成分 感官分析 聚类分析 通径分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]