云南普洱茶品质与化学成分关系的初步研究

A Preliminary Study on the Relation Between the Contents of Chemical Constituents and Quality of Yunnan Pu′er Tea

本文报道了影响云南普洱茶品质的主要化学成分及其含量与等级间的关系，结果表明：总灰分（Ｔｏｔａｌａｓｈ），水浸出物（Ｗａｔｅｒｅｘｔｒａｃｔ）、多酚类（Ｐｏｌｙｐｈｅｎｏｌｓ）和咖啡碱（Ｃａｆｆｅｉｎｅ）含量与普洱茶品质得分呈显著正相关，相关系数（ｒ）分别为０．７３９，０．９１８，０．９５４及０．８７９．而粗纤维含量与品质得分呈显著负相关（ｒ＝－０．９５８），此外，通过多元回归分析，对揭示茶叶品质具有较好的效果。

This paper reports the relation between the contents of chemical constituentsand the quality of Yunnan Pu’er Tea。 The results indicated that the contents of totalash, water extract, polyphenols and caffeine to the quality score of the tea was highlysignificant positive correlation and the correlative coefficient (r)were 0.739(P< 0.05),0.918(P< 0.01),0954(P< 0.01)and 0.879(P< 001)respectively.Ahighly siglificant negative correlation between crude fibre and quality score was also ob-served(r=-0.959 P< 001).On the other hand, a multiple regressive analysis can beused to calculate the quality of the tea。