摘要
茶叶品质是茶叶外形与内质的体现,快速准确地对茶叶品质作出评价,对于茶叶加工和茶叶贸易等至关重要。感官审评、成分分析检测以及新兴技术是目前主要的茶叶品质评价技术方法。综述了近年来3种主要评价技术的研究进展,并重点分析了新兴技术的发展趋势。感官审评受主观因素影响较大,但结合定量描述分析可以降低主观性的影响;成分分析检测门槛高、操作难、耗时耗力,得出的结果相对准确;新兴技术具有简单、快速、无损等特点,但目前还无法达到令人满意的准确率。在茶叶产品多样化的今天,唯有多维度综合利用多种方法,才能快速、高效检测茶叶品质,为茶产业健康高效发展提供助力。
The quality of tea is the embodiment of the shape and inner quality of tea,and evaluating the quality of tea quickly and accurately is essential for tea trade and processing.Sensory evaluation,composition analysis and detection,and emerging technologies are the main tea quality evaluation techniques at present.This article summarized the research progress of three major evaluation technologies in recent years,and focused on the development trend of emerging technologies.Sensory evaluation is greatly influenced by subjective factors,but combined with quantitative description and analysis can reduce the influence of subjectivity.Component analysis detection has high threshold,difficult operation,time-consuming and labor-consuming,and the results obtained are relatively accurate.Emerging technologies are simple,fast,and non-destructive,but at present they cannot achieve satisfactory accuracy.In the tea product diversification today,only multi-dimensional comprehensive utilization of multiple methods can quickly and efficiently detect the quality of tea,and provide assistance for the healthy and efficient development of the tea industry.
作者
刘奇
欧阳建
刘昌伟
陈宏宇
李娟
熊立瑰
刘仲华
黄建安
LIU Qi;OUYANG Jian;LIU Changwei;CHEN Hongyu;LI Juan;XIONG Ligui;LIU Zhonghua;HUANG Jian'an(Key Laboratory of Tea Science of Ministry of Education,Changsha 410125,China;National Research Center of Engineering and Technology for Utilization of Botanical Functional Ingredients,Changsha 410125,China;Co-Innovation Center of Education Ministry for Utilization of Botanical Functional Ingredients,Changsha 410125,China)
出处
《茶叶科学》
CAS
CSCD
北大核心
2022年第3期316-330,共15页
Journal of Tea Science
基金
湖南省重点研发计划(2020NK2026、2020NK2047)
国家自然科学基金(32102004)
云南省科技人才和平台计划(202104AC100001-B01)。
关键词
茶叶品质
计算机视觉
光谱技术
电化学方法
tea quality
computer vision
spectroscopic techniques
electrochemical methods
作者简介
刘奇,男,硕士研究生,主要从事茶叶加工与品质化学方向研究;通信作者:刘仲华,larkin-liu@163.com;通信作者:黄建安,jian7513@sina.com。
