王 迪，谭朝一，陈银燕，刘 洋，滕 杰*
（江西农业大学农学院，江西 南昌 330045）
摘要：基于市售茶饮料中主要生化成分含量与感官品质关联性，使用感官评价、色差分析及生化成分测定等探究其品质特征及影响因素。通过高效液相色谱法（HPLC）检测儿茶素组分、生物碱组分浓度，并对结果采用主成分分析法和聚类分析法。研究表明：所选市售茶饮料以调味茶饮料为主，茶饮料色泽和原料茶类基本一致，添加物会影响色泽变化，可溶性固形物在纯茶类中含量最低，茶多酚和氨基酸质量浓度奶味茶饮料较高。儿茶素分布与原料茶类呈现聚集，而表没食子儿茶素没食子酸酯（EGCG）浓度最高。结论为所选市售茶饮料的感官品质和成分含量受原料茶类和添加物影响，其中儿茶素总量保持0.06mg/mL～0.95 mg/mL 之间，以红茶饮料的儿茶素含量最低，仅0.06mg/mL～0.38 mg/mL。但实验所检测的所选市售茶饮料质量全部符合国家标准。
关键词：茶饮料；感官评审；儿茶素；主成分分析
Analysis of Main Components and Influencing Factors of Commercially Available Tea Beverages
WANG Di，TAN Chao-Yi，CHEN Yin-Yan，LIU Yang，TENG Jie*
（College of Agricultural，Jiangxi Agricultural University，Nanchang 330045，China）
Abstract: Based on the content and sensory quality of main biochemical components in tea beverages，sensoryevaluation，color difference analysis and biochemical component determination were used to explore the qualitycharacteristics and influencing factors. The concentrations of catechins and alkaloids were detected by HPLC，and theresults were analyzed by principal component analysis and cluster analysis. The results showed that flavoured teadrinks were the main tea drinks selected in the market. The color of tea drinks was basically the same as that of rawtea，and additives could affect the color change. The content of soluble solid was the lowest in pure tea，and themass concentration of tea polyphenols and amino acids were higher in milky tea drinks. The distribution of catechinswas clustered with raw tea，and the concentration of epigallocatechin gallate（EGCG）was the highest. The sensoryquality and component content of the selected tea drinks were affected by raw tea and additives，which the totalcatechins content was between 0.06 and 0.95mg/mL. The catechins content of black tea drinks was the lowest，whichwas between 0.06mg/mL～0.38mg/mL. Moreover，the quality of selected commercially available tea drinks tested bythe experiment all met the national standards.
Key words: tea drinks；sensory evaluation；catechins；principal component analysis
中图分类号：S.571.1 文献标志码：A 文章编号：1007-7871（2024）04-0060-07
2024，Vol.27，No.4