摘要
对炒青绿茶四套样的级別与其主要生化成分和微量元素含量间的关系的研究结果表明,绿茶的级别与氨基酸、镁和锌的含量均呈直线关系;与茶多酚和咖啡碱的含量呈抛物线关系,其逆转临界含量分另为24%和4.5%。多元逐步回归分析结果表明,绿茶中氨基酸(x_1)、镁(x_2)和锌(x_3)的含量是决定共级别(y)的主要因素,其回归方程 y=11.1228-1.4382x_1-0.0078x_2+0.1946x_3可以作为绿茶化学定级的预测模型。鉴于微量元素对茶叶品质的影响的多面性,而且在成茶中含量稳定,分析简便,因而有希望作为茶叶品质鉴定中的重要化学指标之一。
Roasted green teas of 4 sets were comprehensively evaluated based onthe contents of biochemical components and trace elements.Results showedthat linear relations existed between the grade and the amino acid content,the magnesium content,and the zinc content,but quadratic relations bet-ween the grade and the polyphenol content,and the caffeine content,with24% and 4.5% respectively at the turning points of the quadratic curves.Results from multivariant stepwise regression analysis indicated that thecontents of amino acid(Χ1),Mg(Χ2)and Zn(Χ3)were the main factorsinfluencing the grade(Y)of roasted green tea,with the multivariant linearregression equation of Y=11.1228-1.4382Χ1-0.0078Χ2+0.1946Χ3,whichcould be used as the model to predict the grade of roasted green tea.Thetrace elements played a significant role in the quality,and the contents,which could be determined easily,were stable in the made tea.The auth-ors,therefore,suggested that the trace elements be used as one of theimportant Chemical indexes for the quality evaluation of roasted greentea.
出处
《茶叶科学》
CAS
CSCD
1991年第1期45-49,共5页
Journal of Tea Science
关键词
炒青绿茶
生化成分
微量元素
化学评级
Roasted green tea
Chemical evaluation
Biochemical component
Trace element
