| 夏茶苦涩味化学实质的数学模型探讨 |
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| 引用本文： | 施兆鹏,刘仲华.夏茶苦涩味化学实质的数学模型探讨[J].茶叶科学,1987,7(2):7-12. |
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| 作者姓名： | 施兆鹏 刘仲华 |
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| 作者单位： | 湖南农学院,湖南农学院 长沙 ,长沙 |
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| 摘 要： | 本文对同一茶园、同一品种全年采制的33批绿茶样品的化学分析结果,利用微型计算机进行了回归分析,建立了各内含成分与绿茶滋味和苦涩味的数学模型。在本试验条件下,茶多酚含量在20—24％左右(儿茶素为105—115毫克/克)是茶汤浓醇鲜爽滋味与苦涩滋味的逆转阈值。文中提出了儿茶素苦涩味指数=(-)-EGCG+(-)-EGC+(-)-ECG+(±)-GC/(-)-EC+(±)-C的经验公式(指数愈大,苦涩味愈重),进一步明确夏季复杂儿茶素增加和简单儿茶素降低是苦涩味产生的实质,并就茶多酚与绿茶滋味的关系和茶汤苦涩
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| 关 键 词： | 儿茶素苦涩味指数 主要化学成分 苦涩味 滋味 茶多酚 绿茶品质 夏茶 二番茶 茶叶 数学模型 试验模型 |
Probe into Mathematical Model of Chemical Essence of Bitterness and Astringency in Summer Green Tea |
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| Abstract: | In present paper, regressive ananysis which based on the results of Chemical determination of 33 tea samples manufactured from the same experimental plot and variety in whole crop season of a year, was carried out by computer. Regressive model of relationship between main chemical constituents and score of taste, grade of bitterness and astringency in summer green tea was established. Experiment showed: the transformation threshold between the quality-determining taste and the bitter-astringe taste of tea infusion is the content of tea polyphenol around 20—24% (catechin 105—115 mg/g). The formula of bitter and astringe index of catechin was put forward, and the complicated relationship between polyphenol and taste quality of green tea was discused. |
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