工夫红茶主要内含成分与品质的相关性分析

The relativity analysis between the main components of congou black tea and its quality

通过对11种工夫红茶的水浸出物、茶多酚、咖啡碱、氨基酸、茶黄素、茶红素和茶褐素的含量的测定,并作了感官审评,比较了这些对品质影响较大的内含成分含量与品质之间的相关关系。结果表明,工夫红茶的水浸出物含量与工夫红茶香气得分呈极显著正相关,与汤色呈极显著正相关,与总得分呈极显著正相关;茶褐素含量与茶汤色得分呈极显著负相关,与滋味呈显著性负相关,与茶汤总得分呈显著性负相关;茶红素与茶黄素的比值和茶汤汤色得分呈二次曲线关系;氨基酸的含量与茶汤滋味品质有极显著正相关关系,与香气得分呈显著性正相关。

Determined 11 kinds of congou black tea ‘s aqueous extract, tea polyphenols, the coffeine, the amino acid, the theaflavin, the Congo red element and the dark brown element, and has made the feeling view appraisal. Compared with the realations between the main components of congou black tea and its quality. The result indicated that the free time black tea the water oozes the content and the free time black tea fragrance score assumes is extremely remarkable is being related, is extremely remarkable with tea soup color is being related, with always scores points assumes is extremely remarkable is being related. The dark brown element content and the tea soup color score assume the extremely remarkable inverse correlation, assumes the significance inverse correlation with the taste, always scores points with the tea soup assumes the significance inverse correlation. The Congo red element and tea flavine’s ratio and the tea soup color score assumes the conic section relations. The amino acid content and the tea soup taste quality have the extremely remarkable correlational dependence, assumes the significance with the fragrance score to be related.