西湖龙井茶生化成分与感官品质的相关性研究

Study on the Correlation between the Biochemical Component and the Sensor Quality of West Lake Longjing Tea Packed by Different Packing Material

[目的]为客观评价龙井茶的劣变提供依据。[方法]选择了几种典型具有代表性的包装材料进行了茶叶贮藏试验,采用多元线性回归研究了主要生化成分(含水量、茶多酚、氨基酸、水溶性浸出物、抗坏血酸和咖啡碱)与感官品质的相关性。[结果]抗坏血酸的氧化程度与龙井茶的感官品质劣变程度关系最为密切,达到了极显著相关性(0.997,P<0.01),并且两者存在显著的线性关系:即y(感官品质)=70.255+93.776x(抗坏血酸含量)。[结论]可以由抗坏血酸的含量表征龙井茶品质劣变程度,相比带有主观因素的感官评价更精确。

[Objective] The basis of the objective evaluation of West Lake Longjing Tea was provided.[Method] The correlation between the biochemical components（the content of water,the tea polyphenols,the amino acid,the water-soluble extract,the ascorbic acid and the caffeine）in the tea,which was packed in several typical package materials for fresh-keeping,and its sensor quality were analyzed with the method of multiple linear regression.[Results] The results showed that there was a closest relation between the oxidative degree of ascorbic acid and sensor quality,which was at the significant level of 0.997（P0.01）.And also the linear relation between both of them was y（sensor quality）= 70.255＋93.776x（the content of ascorbic acid）.[Conclusion] The content of ascorbic acid could be taken as the index of tea quality,which would be more objective and accurate in the evaluation of its quality.