基于CiteSpace可视化分析的茶叶香气研究进展

doi:10.13305/j.cnki.jts.2020.02.001

茶叶科学 ›› 2020, Vol. 40 ›› Issue (2): 143-156.doi: 10.13305/j.cnki.jts.2020.02.001

• • 下一篇

基于CiteSpace可视化分析的茶叶香气研究进展

银霞^1,2,3,4, 黄建安^1,3, 黄静^2,4, 包小村^2,4, 周凌云^2,4, 李维^2,4, 刘红艳^2,4, 张曙光^2,4*, 刘仲华^1,3*

1. 湖南农业大学茶学教育部重点实验室,湖南长沙 410128;
2. 湖南省茶叶研究所,湖南长沙 410125;
3. 国家植物功能成分利用工程技术研究中心,湖南长沙 410128;
4. 农业部湖南茶树及茶叶加工科学观测实验站,湖南长沙 410125

收稿日期:2019-10-25 修回日期:2019-12-15 出版日期:2020-04-15 发布日期:2020-04-20
通讯作者: *suglezhang@126.com,larkin-liu@163.com
作者简介:银霞,女,在读博士,助理研究员,主要从事茶叶生物化学及综合利用研究。
基金资助:
湖南红茶品牌建设专项资金[湘财农指(2018)85号]、湖南省农业科技创新资金(2017LM0201)、湖南省农业科技创新资金(2019LM0201)

Research Progress of Tea Aroma Based on CiteSpace Visual Analysis

YIN Xia^1,2,3,4, HUANG Jian'an^1,3, HUANG Jing^2,4, BAO Xiaocun^2,4, ZHOU Lingyun^2,4, LI Wei^2,4, LIU Hongyan^2,4, ZHANG Shuguang^2,4*, LIU Zhonghua^1,3*

1. Key Lab of Tea Science of Education Ministry, Hunan Agricultural University, Changsha 410128, China;
2. Tea of Institute, Hunan Academy of Agricultural Sciences, Changsha 410125, China;
3. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China;
4. Hunan Tea Plant and Tea Processing Observation Station of Ministry of Agriculture, Changsha 410125, China

Received:2019-10-25 Revised:2019-12-15 Online:2020-04-15 Published:2020-04-20

摘要/Abstract

摘要： 以1979—2019年WOS(Web of science)和CNKI(China national knowledge infrastructure)收录的茶叶香气品质相关文献为研究对象,采用CiteSpace文献计量方法分别从年代、作者、机构、国家、研究热点、演进趋势等方面进行归纳统计分析。结果表明,2006年以后相关研究文献呈显著增长趋势,目前已形成稳定的核心作者群,但各群体间的合作研究相对较少;在该研究领域,我国影响力最大,其次是日本和美国;热点研究内容主要集中在香气形成机理、香气物质提取方法、检测手段及关键香气物质等方面。综上结果,结合时区图谱,进一步指出茶叶香气的研究历程及目前所处的发展阶段。

关键词: 茶叶, 香气, CiteSpace, 可视化, 知识图谱, 进展, 热点

Abstract: In this paper, the literatures collected by WOS (Web of science) and CNKI from 1979-2019 were taken as the research object. CiteSpace's bibliometric method was used to analyze the aroma quality of tea from the aspects of age, author, institution, country, research hotspot, evolution trend, etc. The results show that the literatures of tea aroma research had a significant growth trend since 2006. Currently, a stable core group of authors had been formed but there were little cooperation among these groups. China had the largest research influence in this field, followed by Japan and the United States. The hot research areas mainly focused on the following topics: the mechanism of aroma formation, the extraction and detection methods of aroma substances, and the key aroma compounds. According to the time zone map, the research progress and development stage of tea aroma at present were pointed out.

Key words: tea, aroma, CiteSpace, visualization, knowledge map, progress, hotspots

中图分类号:

S571.1

银霞, 黄建安, 黄静, 包小村, 周凌云, 李维, 刘红艳, 张曙光, 刘仲华. 基于CiteSpace可视化分析的茶叶香气研究进展[J]. 茶叶科学, 2020, 40(2): 143-156. doi: 10.13305/j.cnki.jts.2020.02.001.

YIN Xia, HUANG Jian'an, HUANG Jing, BAO Xiaocun, ZHOU Lingyun, LI Wei, LIU Hongyan, ZHANG Shuguang, LIU Zhonghua. Research Progress of Tea Aroma Based on CiteSpace Visual Analysis[J]. Journal of Tea Science, 2020, 40(2): 143-156. doi: 10.13305/j.cnki.jts.2020.02.001.

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基于CiteSpace可视化分析的茶叶香气研究进展

Research Progress of Tea Aroma Based on CiteSpace Visual Analysis

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