基于熵权法和灰色关联分析的藤茶理化品质评价与分级应用

Evaluation and classification for physicohemical quality of vine tea on entropy method and grey relation analysis

以收集的10种藤茶样品为对象,测定15项藤茶相关理化品质指标,并通过变异分析、相关性分析与主成分分析确定茶汤的黄酮(A11)、多酚(A12)、可溶性糖(A13)及亮度(A3)4项核心品质指标;在采用熵权法确定品质指标权重后,结合灰色关联度分析法,构建出藤茶理化品质评价模型为:φi=ξA11×0.181 1+ξA12×0.224 2+ξA13×0.415 4+ξA3×0.179 3,且模型得分与感官评分拟合度达0.822;根据模型得分运用聚类分析将藤茶样品分成3个级别。

Taking 10 kinds of vine tea samples collected as objects,15 related physicohemical quality indexes of vine tea were measured.Four core indexes of tea infusioninflavonoids(A11),polyphenols(A12),soluble sugar(A13),and brightness(A5)were determined by variation analysis,correlation analysis,and principal component analysis.After that,the index weight was determined by the entropy method,and the grey correlation analysis was used to construct the evaluation model of the physicohemical quality:φi(modelscore)=ξA11×0.181 1+ξA12×0.224 2+ξA13×0.415 4+ξA3×0.179 3,and the fitting degree between the model score and the sensory score is 0.822.Finally,according to the score of the model,the vine tea samples were divided into three levels by cluster analysis.