毛建茶茶汤色差与感官品质的相关性分析

目的:通过统计分析建立一种可靠、准确和客观评价毛建茶茶叶品质的方法。方法:测定并分析毛建茶茶样的色差值、吸光度值、水浸出物含量与茶汤感官审评评分之间的相关性和线性回归关系。结果:毛建茶感官评分与明暗度表征量L值存在显著正相关关系，与红绿色度表征量a值和黄蓝色度表征量b值存在显著负相关关系，并与色差衍生值Cab和色差ΔE呈显著正相关关系。因此，可用色差参数L、a、b、Cab和ΔE来反映毛建茶品质。感官审评总分(Y1)与明亮度L(X1)、色度a(X2)和色度b(X3)间的线性关系为Y1=24.93+6.78X1-66.55X2-21.35X3 (P<0.05，R2=0.62)。毛建茶茶汤吸光度值与各项感官评分项目存在极显著正相关关系，吸光度值(Y2)与外观(X1)、香气(X2)、汤色(X3)、滋味(X4)、叶底(X5)、总分(X6)间的线性关系为Y2=-0.008-5.43×10-5X1+7.33×10-5X2+0.001X3+0.001X5-0.001X6(P<0.01，R2=0.96)。毛建茶水浸出物含量与各项感官评分项目存在极显著正相关关系，水浸出物含量(Y3)与外观(X1)、香气(X2)、汤色(X3)、滋味(X4)、叶底(X5)和总分(X6)间的线性关系为Y3=-0.036+6.21×10-5X1+0.002X2+0.005X3-4.61×10-5X4-0.003X5+0.001X6(P<0.05，R2=0.87)。结论:本研究建立了一种毛建茶品质的评价方法，为代用茶的生产和加工提供借鉴。

Correlation Analysis between Color Difference and Sensory Quality of Dracocephalum rupestre Hance Tea Soup

Objective: To establish a reliable， accurate， and objective method for evaluating the quality of Dracocephalum rupestre Hance tea (DRH) through statistical analysis. Methods: The correlation and linear regression relationship between the color difference value， absorbance value， water extract content of DRH samples， and sensory evaluation scores of tea soup were determined and analyzed. Results: There is a significant positive correlation between the sensory evaluation score of DRH and the L value of lightness and darkness. There is a significant negative correlation between the value of the red-greenness indicator a and the yellow-blueness indicator b value. And there is a significant positive correlation between the color difference derivative value Cab and color difference ΔE. Therefore， it can be used to reflect the quality of DRH that the color difference parameters L， a， b， Cab， and ΔE. There was a linear relationship between the total score of sensory evaluation (Y1) and brightness L (X1)， chroma a (X2)， and chroma b (X3). The established prediction equation was Y1=24.93+6.78X1-66.55X2-21.35X3 (P<0.05， R2=0.62). There was a very significant positive correlation between the absorbance value of DRH soup and various sensory scoring items. There was a linear relationship between the absorbance value (Y2) and appearance (X1)， aroma (X2)， soup color (X3)， taste (X4)， leaf bottom (X5)， and the total score (X6). The linear equation was Y2=-0.008-5.43×10-5X1+7.33×10-5X2+0.001X3+0.001X5-0.001X6 (P<0.01，R2=0.96). There was a very significant positive correlation between the content of DRH extract and various sensory scoring items. Water extract content (Y3)， appearance (X1)， aroma (X2)， soup color (X3)， taste (X4)， leaf bottom (X5)， and the total score (X6) were selected. The established prediction equation was Y3=-0.036+6.21×10-5X1+0.002X2+0.005X3-4.61×10-5X4-0.003X5+0.001X6(P<0.05，R2=0.87). Conclusion: This study established an evaluation method for the quality of Maojian tea， which provided the reference for the production and processing of herbal tea.