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投稿时间：2018-10-23
投稿时间：2018-10-23
中文摘要: 为科学评价浮梁红茶的品质特征，对不同等级、厂家的20 份浮梁红茶样品的主要生化成分进行测定，并应用化学计量学方法进行分析。结果表明：浮梁红茶的内质优良，尤其水浸出物、茶多酚和游离氨基酸含量较高，具有滋味鲜爽醇厚的物质基础；通过主成分分析和聚类分析可以初步鉴别浮梁名优红茶和浮梁大宗红茶，分析浮梁红茶的生化成分用于评价浮梁红茶品质具有一定的可行性。
Abstract:In order to scientifically evaluate the quality characteristics of Fuliang black tea，the main biochemical components of 20 samples of Fuliang black tea from different grades and manufacturers were determined and analyzed by chemometrics method.The results suggested that the quality of Fuliang black tea was excellent，especially the high content of water extract and tea polyphenols and free amino acid，which was the foundation of tea with fresh and pure taste.Principal component analysis and cluster analysis could be used to preliminarily distinguish Fuliang famous black tea and common black tea.It was feasible to analyze the biochemical components on evaluate the quality of Fuliang black tea.
keywords: Fuliang black tea quality evaluation biochemical composition principal component analysis cluster analysis
文章编号：201916019 中图分类号： 文献标志码：
基金项目:江西省科技厅一般项目（20171BBF60002）；江西省现代农业产业技术体系建设专项（JXARS-02）
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