| 基于主成分分析法研究茶叶加工工艺对茶饮料汤色稳定性的影响 |
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| 引用本文： | 张瑞莲,尹军峰,袁海波,许勇泉,陈建新,叶国注,陈素芹.基于主成分分析法研究茶叶加工工艺对茶饮料汤色稳定性的影响[J].食品科学,2010,31(13):82-87. |
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| 作者姓名： | 张瑞莲 尹军峰 袁海波 许勇泉 陈建新 叶国注 陈素芹 |
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| 作者单位： | 1.中国农业科学院茶叶研究所，国家茶产业工程技术研究中心，农业部茶及饮料植物产品加工与质量控制重点实验室 2.深圳市深宝华城食品有限公司 |
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| 基金项目： | 浙江省重大科技专项(优先主题)农业项目(2008c12038);农业部农业公益性行业科研专项(3-35-15) |
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| 摘 要： | 采用主成分分析(principal components analysis，PCA)法以茶多酚含量、浊度、色泽为指标对38个不同茶叶加工工艺制成茶饮料后汤色稳定性进行分析，从17个影响茶饮料品质稳定性指标中提取4个主成分构建数学评价模型，并利用感官评定法对该方法在茶饮料汤色稳定性研究中的应用进行验证。研究表明，应用主成分分析(PCA)法的结果与感官评定法结果一致，即茶叶加工工艺A-1、A-4、A-3、A-7、A-21和A-2制成的茶饮料汤色稳定性较好，表明该方法在茶饮料的汤色稳定性研究中具有可行性。
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| 关 键 词： | 茶饮料 汤色 稳定性 主成分分析 |
| 收稿时间： | 2009-10-14 |
Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion |
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| ZHANG Rui-lian YIN Jun-feng,YUAN Hai-bo XU Yong-quan CHEN Jian-xin YE Guo-zhu CHEN Su-qin.Using Principal Component Analysis for Investigating the Effects of Processing Conditions on Color Stability of Tea Infusion[J].Food Science,2010,31(13):82-87. |
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| Authors: | ZHANG Rui-lian YIN Jun-feng YUAN Hai-bo XU Yong-quan CHEN Jian-xin YE Guo-zhu CHEN Su-qin |
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| Affiliation: | 1. Tea Research Institute, Chinese Academy of Agricultural Sciences, National Engineering Technology Research Center for Tea
Industry, Key Laboratory of Processing and Quality Control of Tea and Beverage Plants, Ministry of Agriculture, Hangzhou 310008,
China 2. Shenzhen Shenbao Huacheng Foods Tech. Co. Ltd., Shenzhen 518000, China |
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| Abstract: | Principal component analysis (PCA) was applied to analyze infusion color stability of tea samples made by different processing technologies. Principal components, namely tea polyphenol content, turbidity, and color were used to establish mathematical models for evaluating the effects of processing conditions on the stability of tea infusion. Sensory evaluation was used for verifying the results obtained in this investigation. Consistent results were obtained between PCA and sensory evaluation. Better color stability of tea infusion could be achieved through the following steps: A-1, A-4, A-3, A-7, A-21 and A-2. Therefore, it is feasible to investigate the color stability of tea infusion through PCA, which provides an objective and comprehensive evaluation approach to further exploring the stability of tea infusion. |
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| Keywords: | tea infusion color quality stability principal component analysis |
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