自动化生产线加工过程中“川红芽茶”主要品质成分变化及回归分析

李丹; 陈岗; 练学燕; 李湘成; 杜晓; 钟晓雪

doi:10.13386/j.issn1002-0306.2015.23.008

自动化生产线加工过程中“川红芽茶”主要品质成分变化及回归分析

Variation and regression analysis in automated production lines of Sichuan black bud tea

摘要

摘要: 以四川早白尖品种单芽为原料制作"川红芽茶",研究其自动化生产线大生产过程中主要品质成分变化及各项成分因子的相关性。结果表明:"川红芽茶"生产过程中各主要成分发生显著变化,随制茶工序推进,与鲜叶相比,含水率、茶多酚总量、儿茶素总量、咖啡碱含量均呈递减趋势,分别降低了92.38%、47.64%、76.74%、11.54%;可溶性糖含量、氨基酸含量呈波动下降趋势,分别降低了5.75%、14.12%;水浸出物总量、茶黄素、茶红素和茶褐素总体呈上升趋势,分别增加了1.37%、302.52%、223.14%和418.84%。通径分析和多元逐步回归分析结果表明,茶多酚、可溶性糖、茶红素对水浸出物含量的影响主要是直接作用,其回归方程为Y₁=-3.1463+0.3368X_<sub>1-19.8961X₂+2.8151X₃+19.1909X₄+0.9947X₆;茶褐素对茶多酚含量的影响主要是直接作用,其回归方程为Y₂=33.0615+0.0664x2-5.7156x3。

Abstract: Zaobaijian buds was used as the experimental subject to process and examine the changes and correlation of the component factors of Sichuan black bud tea. The results demonstrated that the main chemical components changed greatly during Sichuan black bud tea processing. Moisture,polyphenols,polyphenols,catechins,caffeine showed a decreasing trend,were decreased by 92.38%,47.64%,76.74% and 11.54%,respectively,after the end of processing.Compared with soluble sugar and amino acid were decreased by 5.75%,14.12%.While water extract TFs,TRs and TBs were increased by 1.37%,302.52%,223.14% and 418.84%,respectively. According to progressively regression analysis and path analysis,it was demonstrated that polyphenols,soluble sugar had a direct effect on water extract and the regression equation was Y₁=- 3.1463 +0.3368X₁-19.8961X₂+ 2.8151X₃+ 19.1909X₄+ 0.9947X₆. At the same time TBs had a direct effect on tea polyphenol and the regression equation was Y₂= 33.0615 + 0.0664x₂-5.7156x₃.