色差技术在普洱茶品质控制中的应用研究
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摘要
拟通过色差技术开展普洱茶的研究。研究主要成分茶褐素与色差的关系、色度值与品质的关系以及考察普洱茶提取的稳定性,最终建立各组色度值与茶褐素的线性回归方程,在各组色度值与品质的相关分析中,以茶汤色度值与品质滋味所建立的多元回归方程的复相关系数最高,并通过考察提取的稳定性建立了一套纠偏原则。
This paper intended to carry out the Pu'erh tea study by chromaticity technology. Relation of the main components tea brown pigment and chromaticity,chromatic value and quality,stability in extraction process of Pu'erh tea was studied. Finally,linear regression equation of chromaticity and tea brown pigment was established. Correlation analysis of each chromatic value and quality,correlation coefficient of multiple regression equation established by the tea chromatic value and taste quality was highest. The study summed up a set of rectification principle by investigating stability in extraction process.
This paper intended to carry out the Pu'erh tea study by chromaticity technology. Relation of the main components tea brown pigment and chromaticity,chromatic value and quality,stability in extraction process of Pu'erh tea was studied. Finally,linear regression equation of chromaticity and tea brown pigment was established. Correlation analysis of each chromatic value and quality,correlation coefficient of multiple regression equation established by the tea chromatic value and taste quality was highest. The study summed up a set of rectification principle by investigating stability in extraction process.
引文
[1]陆建良,梁月荣,龚淑英,等.茶汤色差与茶叶感官品质相关性研究[J].茶叶科学,2002,22(1):57-61
[2]严俊,林刚.测色技术在茶叶色泽及品质评价中的应用研究[J].茶业通报,1995(1):7-9
[3]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 23776-2009茶叶感官审评方法[S].北京:中国标准出版社,2009
[4]程启坤.红茶色素的系统分析法[J].中国茶叶,1981,3(1):17
[5]陈宗道.茶叶化学工程学[M].重庆:西南师范大学出版社,1999:108-110
[6]杨新河,王丽丽,黄建安,等.普洱茶茶褐素的分级及相关性质初步研究[J].茶叶科学,2011,31(3):187-194
[7]Sano M,Takenaka Y,Kojima R,et al.Effects of Pu-erh tea on lipid metabolism in rats[J].Chem Pharm Bull,1986,34(1):221-228
[8]李宝才,龚加顺,张惠芬,等.腐植酸与普洱茶茶色素[J].腐植酸,2007(1):19-26
[9]Gong Jia shun,Peng Chun xiu,Chen Ting,et al.Effects of theabrownin from Pu-erh tea on the metabolism of serum lipids in rats:mechanism of action[J].Journal of Food Science,2010,75(6):182-189
[10]王坤波,刘仲华,黄建安.茶黄素分析方法研究进展[J].食品科学,2001,22(11):104-106
[11]易恋,黄建安,刘仲华.普洱茶多酚与茶褐素研究进展[J].中国食物与营养,2009(12):29-31
[12]王栋,康健.茶多酚的功效、提取和应用前景[J].新疆大学学报,2006,24(2):217-221
[13]萧伟祥,张丽平.红茶中的茶红素和茶褐素[J].中国茶叶,1983,5(6):5-6
[14]萧伟祥,张丽平,萧瑶珍.红茶汤中茶褐素的研究[J].茶叶,1985(1):28-31
[15]Millin D J,Waine D S,Dix P L.Separation and classification of the brown pigment of aqueous of black tea[J].J Sci Food Agric,1969,20(5):296-302
[16]Cattell D J,Nursten H E.Separation of thearubigins on Sephadex LH-20[J].Phytochemistry,1977,16:1269-1272
[17]谭超,郭刚军,李宝才,等.普洱茶茶褐素理化性质与光谱学性质研究[J].林产化学与工业,2010,30(4):53-58
[18]龚加顺,周红杰,张新富,等.云南晒青绿毛茶的微生物固态发酵及成分变化研究[J].茶叶科学,2005,3(4):126-132
[19]魏斌,陈启鑫.运用色度学理论提高地图颜色视觉感受的方法[J].解放军测绘学院学报,1996,13(1):50-54
[2]严俊,林刚.测色技术在茶叶色泽及品质评价中的应用研究[J].茶业通报,1995(1):7-9
[3]中华人民共和国国家质量监督检验检疫总局,中国国家标准化管理委员会.GB/T 23776-2009茶叶感官审评方法[S].北京:中国标准出版社,2009
[4]程启坤.红茶色素的系统分析法[J].中国茶叶,1981,3(1):17
[5]陈宗道.茶叶化学工程学[M].重庆:西南师范大学出版社,1999:108-110
[6]杨新河,王丽丽,黄建安,等.普洱茶茶褐素的分级及相关性质初步研究[J].茶叶科学,2011,31(3):187-194
[7]Sano M,Takenaka Y,Kojima R,et al.Effects of Pu-erh tea on lipid metabolism in rats[J].Chem Pharm Bull,1986,34(1):221-228
[8]李宝才,龚加顺,张惠芬,等.腐植酸与普洱茶茶色素[J].腐植酸,2007(1):19-26
[9]Gong Jia shun,Peng Chun xiu,Chen Ting,et al.Effects of theabrownin from Pu-erh tea on the metabolism of serum lipids in rats:mechanism of action[J].Journal of Food Science,2010,75(6):182-189
[10]王坤波,刘仲华,黄建安.茶黄素分析方法研究进展[J].食品科学,2001,22(11):104-106
[11]易恋,黄建安,刘仲华.普洱茶多酚与茶褐素研究进展[J].中国食物与营养,2009(12):29-31
[12]王栋,康健.茶多酚的功效、提取和应用前景[J].新疆大学学报,2006,24(2):217-221
[13]萧伟祥,张丽平.红茶中的茶红素和茶褐素[J].中国茶叶,1983,5(6):5-6
[14]萧伟祥,张丽平,萧瑶珍.红茶汤中茶褐素的研究[J].茶叶,1985(1):28-31
[15]Millin D J,Waine D S,Dix P L.Separation and classification of the brown pigment of aqueous of black tea[J].J Sci Food Agric,1969,20(5):296-302
[16]Cattell D J,Nursten H E.Separation of thearubigins on Sephadex LH-20[J].Phytochemistry,1977,16:1269-1272
[17]谭超,郭刚军,李宝才,等.普洱茶茶褐素理化性质与光谱学性质研究[J].林产化学与工业,2010,30(4):53-58
[18]龚加顺,周红杰,张新富,等.云南晒青绿毛茶的微生物固态发酵及成分变化研究[J].茶叶科学,2005,3(4):126-132
[19]魏斌,陈启鑫.运用色度学理论提高地图颜色视觉感受的方法[J].解放军测绘学院学报,1996,13(1):50-54