摘要
本文研究了碧螺春茶在贮藏过程中主要生化成分(含水量、咖啡碱、氨基酸、总糖、叶绿素、茶多酚、水溶性物质和抗坏血酸)的劣变趋势及感官审评的变化情况,采用多元线性回归对其二者做了相关性研究,结果如下:在碧螺春茶品质劣变过程中,抗坏血酸的氧化程度与碧螺春茶的感官品质劣变程度关系最为密切,其相关性达到了0.992(P<0.01);通过抗坏血酸的氧化情况可以大体得出碧螺春茶劣变程度,并且存在如下关系:y(品质得分)=32.447+305.390x(抗坏血酸)。
Deterioration of the biochemical compontents（water content,caffeine,free amino acids,carbohydrate,chloropsuh shy,polyphenols,water soluble and Vc） of Biluochun tea,changes of the sensor quality and multiple linear regression analysis between the biochemical compontents and the sensor quality in storaging were analyzed and reviewed in this paper.The result shows that Vc relates with sensor quality the most closely, and the correlation coefficient for Vc with sensor quality is 0.992（P〈0.01）.By multiple linear regression analysis,y（mathematical expression of quality）=32.447＋305.390x（Vc） is presented.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期45-49,共5页
Food Research and Development
关键词
品质劣变
生化成分
感官品质
相关性
多元线性回归分析
deterioration of the quality
biochemical compontents
sensor quality
correlation
multiple linear regression analysis
