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当前位置: 首页 > 文章 > 8种工夫红茶的色素含量、茶汤色差值与感官品质间的相关性探讨 江西农业学报 2014 (5) 51-54+58
Position: Home > Articles > Studies on Correlations between Pigment Contents,Tea Soup Chromatism Parameters and Sensory Quality of Eight Congou Black Teas Acta Agriculturae Jiangxi 2014 (5) 51-54+58

8种工夫红茶的色素含量、茶汤色差值与感官品质间的相关性探讨

作  者：
陈星;赵雯俊
单  位：
江西省婺源茶叶学校
关键词：
工夫红茶;红茶色素;茶汤色差;感官品质
摘  要：
通过测定8种工夫红茶样品的色素含量、茶汤色差参数值,并与感官审评评分相结合,研究不同色素含量的红茶与茶汤色差参数值的差异性,及其与感官审评评分之间的相互关系,从而探索以茶汤色差对红茶品质进行有效判别的方法。结果表明,红茶色素含量与感官品质审评评分呈二次相关关系(y=-0.7123x2+115.16x-4635.1);感官品质审评评分与茶汤明亮度表征量"L"值呈极显著负相关,与红绿色度表征量"a"值、黄蓝色度表征量"b"值、色度值表征量"Cab"值、色彩饱和度表征量"Sab"值、色差值表征量"ΔE"值呈极显著或显著正相关;茶汤明亮度表征量"L"值、色相角表征量"Hab"值与红茶色素TR、TF呈正相关,与TB呈负相关;红绿色度表征量"a"值、黄蓝色度表征量"b"值、色度值表征量"Cab"值、色差值表征量"ΔE"值与红茶色素TR、TB呈正相关,与TF呈负相关;色彩饱和度表征量"Sab"值与红茶色素TB呈正相关,与TR、TF呈负相关;红茶色素TB与"L"值呈显著负相关,与"a""Sab"值呈显著正相关。因此,用色差参数L、a、b、Cab、Sab、ΔE来反映红茶品质是可行的。
译  名：
Studies on Correlations between Pigment Contents,Tea Soup Chromatism Parameters and Sensory Quality of Eight Congou Black Teas
作  者：
CHEN Xing;ZHAO Wen-jun;Jiangxi Wuyuan Tea School of China;
关键词：
Congou black tea;;Pigment;;Tea soup chromatism;;Sensory quality
摘  要：
In order to explore an effective method for the distinguishing of black tea quality according to chromatism parameters of tea soup,we determined the pigment contents,tea soup chromatism parameters and sensory quality of eight kinds of congou black tea samples,and studied the correlations among them. The results indicated that there existed a quadratic curve relationship between pigment contents and sensory quality score of black tea( y =-0. 7123x2+ 115. 16x-4635. 1). The score of sensory quality evaluation of black tea was significantly negatively correlated with the brightness L-value of tea soup( P < 0. 01),and was significantly positively correlated with red-green chroma a-value,yellow-blue chroma b-value,chroma Cab-value,color saturation Sab-value,and chromatism ΔE-value( P < 0. 01 or P < 0. 05). L-value and hue angle Hab-value of tea soup were positively correlated with pigments TR and TF of black tea,and negatively correlated with TB. The values of a,b,Cab and ΔE were positively correlated with TR and TB,while were negatively correlated with TF. There was a positive correlation between Sab and TB,and a negative correlation between Sab and TR,TF. Pigment TB had a significantly negative correlation with L-value,and a significantly positive correlation with a-value,Sab-value. Thus,it is feasible to evaluate the quality of black tea by using the chromatism parameters L,a,b,Cab,Sab and ΔE of tea soup.

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