作　　者： (王璟）; (高静）; (刘思彤）; (汪芳）; (戴前颖）; (许勇泉）; (尹军峰）;

机构地区： 安徽农业大学茶树生物学与资源利用国家重点实验室,安徽合肥230036\中国农业科学院茶叶研究所,浙江杭州310008

出　　处： 《食品科学》 2017年第17期145-150,共6页

摘　　要： 基于市售黄茶外观色泽的色差分析结果和感官审评得分,建立色泽指标与外观色泽评分之间的关系函数,并进一步分析其与生化成分含量的相关性。结果表明:不同黄茶在外观色泽上表现出较大的差异,对黄茶的整体品质有极显著影响(P<0.01);由色相(O)值经数据转换所得的色度(P_s)值与外观色泽评分有较好的相关性;建立了P_s值-外观色泽评分的二次拟合模型,经验证,模型准确率为98.9%,P_s值可用于分析黄茶外观色泽品质;P_s值与茶红素含量呈极显著正相关(P<0.01),与总叶绿素含量呈显著负相关(P<0.05),由此可知黄茶干茶的外观色泽与这两种生化成分有关。本实验建立了黄茶外观色泽的色差评价方法,可为黄茶色泽研究提供一定的理论依据。 Based on the results of color difference and sensory evaluation of commercial yellow tea samples,we established the relationship between color parameters and sensory scores for color,and analyzed the correlation between color and chemical components.The results showed that there was a remarkable difference in color among yellow tea samples,which had a significant influence on the sensory quality of yellow tea(P<0.01).Good correlation was found between sensory scores for color and chroma(Ps)value,converted from hue value(O)in chromatic aberration system,which was fitted to a quadratic model.The accuracy of the model was found to be98.9%.Therefore,Ps value could be regarded as an index to evaluate the color quality of yellow tea.Ps value was positively correlated with thearubigins content(P<0.01)and negatively correlated with chlorophyll content in yellow tea(P<0.05).Therefore these two components were considered to be related to the color of yellow tea.The model presented in this study can provide a theoretical basis to evaluate the color of yellow tea.

关 键 词： 黄茶 色泽 色泽评价模型 相关性