不同类别的杜仲茶汤胶体特性与综合品质相关性分析

Correlation Analysis Between Colloidal Properties and Comprehensive Quality of Different Types of Eucommia ulmoides Tea

以不同类别的杜仲茶为对象,探究了杜仲茶汤胶体特性与综合品质的关系。先测定了包括绿原酸的6个理化指标,并采用激光粒度仪测定了其平均粒径等胶体特性;之后对各杜仲茶汤进行滋味感官评分;最后对杜仲茶汤的胶体特性与理化指标及感官滋味品质进行相关性分析。结果表明,杜仲茶中存在胶体体系,绿原酸和可溶性糖可能是杜仲茶汤胶粒的主要成分,且其含量越高,胶粒稳定性越高;胶体特性与滋味属性中的甜味和回甘相关性显著。

Taking different types of Eucommia ulmoides tea as objects,the relationship between colloidal properties and comprehensive quality of Eucommia ulmoides tea was studied.At first,six physical and chemical indexes including chlorogenic acid were determined,and the average particle size and other colloidal properties were measured by laser particle size analyzer,and then the taste sensory score of Eucommia ulmoides tea was carried out.Finally,the correlation between the colloid properties and physicochemical indexes and sensory taste quality of Eucommia ulmoides tea was analyzed.The results showed that there was a colloid system in Eucommia ulmoides tea,and chlorogenic acid and soluble sugar might be the main components of Eucommia ulmoides tea colloids,and the higher the content,the higher the stability of the colloids,and the colloid properties were significantly correlated with the sweetness and sweet taste in the taste properties.