欢迎访问《茶叶科学》,今天是

茶叶科学 ›› 2023, Vol. 43 ›› Issue (6): 733-746.

• 综述 •    下一篇

茶叶等级量化评价方法研究进展

邹丹1, 尹小丽1,*, 谷惠文2, 龙婉君3, 付海燕3, 佘远斌4   

  1. 1.长江大学生命科学学院,湖北 荆州 434025;
    2.长江大学化学与环境工程学院,湖北 荆州 434023;
    3.中南民族大学药学院,湖北 武汉 430074;
    4.浙江工业大学化学工程学院,浙江 杭州 310014
  • 收稿日期:2023-09-04 修回日期:2023-11-09 出版日期:2023-12-15 发布日期:2024-01-08
  • 通讯作者: *yinxiaoli@yangtzeu.edu.cn
  • 作者简介:邹丹,女,硕士研究生,主要研究方向为食品质量安全与真实性检测。
  • 基金资助:
    国家自然科学基金(32272409、32122068、32001790)

Research Progress of Quantitative Evaluation Methods for Tea Grade

ZOU Dan1, YIN Xiaoli1,*, GU Huiwen2, LONG Wanjun3, FU Haiyan3, SHE Yuanbin4   

  1. 1. College of Life Science, Yangtze University, Jingzhou 434025, China;
    2. College of Chemistry and Environmental Engineering, Yangtze University, Jingzhou 434023, China;
    3. School of Pharmaceutical Sciences, South-central Minzu University, Wuhan 430074, China;
    4. College of Chemical Engineering, Zhejiang University of Technology, Hangzhou 310014, China
  • Received:2023-09-04 Revised:2023-11-09 Online:2023-12-15 Published:2024-01-08

摘要: 茶叶品质等级是决定茶叶销售价格的重要参考指标,但市场上茶叶等级虚标现象时有发生,严重损害消费者权益。目前,茶叶等级主要是通过感官审评进行评定。感官审评经过长期的发展已形成了较为统一的标准,但存在一定的主观性。为了更准确、客观地评价茶叶等级,研究人员发展了系列茶叶等级量化评价方法。鉴于茶叶等级评价的重要现实意义,综述了近年来应用广泛的仿生传感智能感官检测技术、特定化学成分检测技术和代谢组学技术在茶叶等级量化评价中的研究现状,分析其在茶叶等级评价中面临的关键问题和挑战,并进行了展望,对茶叶品质的客观、科学、规范化评价与质量控制具有积极的指导意义。

关键词: 计算机视觉, 电子鼻, 电子舌, 代谢组学, 化学成分

Abstract: Grade is an important indicator for discerning the quality of green tea and other types of tea, and it is directly related to their selling prices. However, there is often a phenomenon of falsely labeling tea grades in the market, which seriously undermines consumer rights. At present, tea grade is mainly assessed by sensory evaluation. Sensory evaluation, after long-term development, has formed relatively unified standard, but it still has a certain subjectivity. To evaluate the tea grade more accurately and objectively, researchers have developed a series of quantitative evaluation methods for tea grade. Given the significant practical importance of evaluating tea grade, this article provided a comprehensive review of the recent research status in the qualitative and quantitative evaluation of tea grades, including bionic sensing intelligent sensory detection technology, specific chemical components detection and metabolomics techniques. Major problems and challenges on tea grade evaluation were discussed, and future development trend was also prospected in this study. It has positive guiding significance for objective, scientific and standardized evaluation and quality control of tea quality.

Key words: computer vision, electronic nose, electronic tongue, metabolomics, chemical composition

中图分类号: