基于电子鼻和电子舌的洞庭(山)碧螺春茶冲泡条件优化  

Optimization of brewing conditions for Dongting(mountain)Biluochun tea based on electronic nose and electronic tongue

作　　者：邱梦宇 李昊聪 聂小宝 王毓宁[2] QIU Meng-Yu;LI Hao-Cong;NIE Xiao-Bao;WANG Yu-Ning(School of Life Science and Food Engineering,Huaiyin Institute of Technology,Huai’an 223003,China;Processing and Quality Safety Research Laboratory,Suzhou Academy of Agricultural Sciences Agricultural Product Storage,Suzhou 215105,China)

机构地区：[1]淮阴工学院生命科学与食品工程学院,淮安223003 [2]苏州市农业科学院农产品贮藏加工与质量安全研究室,苏州215105

出　　处：《食品安全质量检测学报》2024年第21期174-182,共9页Journal of Food Safety and Quality

基　　金：苏州市科技计划项目(SNG-2023002)。

摘　　要：目的探究洞庭(山)碧螺春茶水最佳冲泡条件。方法采用电子鼻和电子舌技术对茶汤气味和滋味进行检测与分析,对不同茶水比(1:30、1:50、1:75、1:150,g:mL)、冲泡时间(1、2、4、8 min)以及冲泡温度(40、60、80、100℃)条件下进行电子鼻和电子舌检测,结果响应值进行雷达图分析(radar chart analysis,RCA)、主成分分析(principal components analysis,PCA)和线性判别分析(linear discriminant analysis,LDA)。结果碧螺春茶在茶水比为1:50(g:mL)、冲泡时间为4 min、冲泡温度为80℃的冲泡条件下,滋味与气味均达到最佳。结论不同冲泡条件下碧螺春茶茶汤气味与滋味均有不同,综合两者分析,得到碧螺春茶最佳冲泡条件。Objective To explore the optimal brewing conditions for the Dongting(mountain)Biluochun tea in Suzhou.Methods Electronic nose and electronic tongue technology had been used to detect and analyze the aroma and taste of the tea soup.Detection with electronic nose and electronic tongue had been conducted under different tea-to-water ratios(1:30,1:50,1:75,1:150,g:mL),brewing times(1,2,4,8 min),and brewing temperatures(40,60,80,100℃).The response values were analyzed using radar chart analysis(RCA),principal components analysis(PCA),and linear discriminant analysis(LDA).Results Biluochun tea had reached its optimal taste and aroma under the brewing conditions of a tea to water ratio of 1:50(g:mL),a brewing time of 4 minutes,and a brewing temperature of 80℃.Conclusion Under different brewing conditions,the aroma and taste of Biluochun tea soup are different.Based on the analysis of both,the optimal brewing conditions for Biluochun tea are obtained.

关 键 词：碧螺春茶 电子鼻 电子舌 主成分分析 线性判别分析 

分 类 号：TS272.5[农业科学—茶叶生产加工]