普洱生茶品质成分与陈化年份相关分析及其在年份鉴别中的应用

Correlation Analysis of Quality Components of Raw Pu-erh Tea with Aging Years and Its Application in Year Identification

摘要:

为探究普洱生茶陈化年份科学鉴别方法，本文对21份陈化年份在1~32年样品多个品质成分进行含量测定，构建相关性较强的函数模型，并运用模型对23 份不同来源的样品进行年份鉴别验证；结果表明：普洱生茶茶汤色差L*值、a*值、b*值及咖啡因、酯型儿茶素、总儿茶素、没食子酸、茶褐素等8个指标含量与陈化年份具有较强的相关性，一元二次回归方程相关系数均大于0.9，直线方程相关系数大于0.8，可通过含量测算未知样品陈化年份；验证样品结果表明，陈化年份小于24年的样品采用8个指标两个方程计算的平均值作为测算值较好，13份样品中11份与实际相差0.1~3.4年，2份相差5.3~6年；陈化年份在28~100年的样品宜采用色差L*值、a*值、b*值及茶褐素4个指标成分的直线方程进行测算，10份样品中6份与实际储存年份较为接近。综上，通过探究普洱生茶中多个品质成分含量与陈化年份的相关性，建立了函数模型，为普洱生茶陈化年份鉴别提供了一种方便可行的新方法；鉴定所需仪器及测定方法均为常规，具有较强的实际应用价值。

Abstract:

To explore a scientific method for identifying the aging years of raw Pu-er tea, a function model with a strong correlation was constructed on the contents of multiple quality components of 21 samples with aging years ranging from 1 to 32 years, and the model was applied to verify the identification of the aging years of 23 samples from different sources. The results showed that the color difference values of L*, a*, and b* of the raw Pu-er tea infusion, as well as the contents of 8 indices including caffeine, ester-type catechins, total catechins, gallic acid, and theabrownin, were strongly correlated with the aging years. The correlation coefficients of the unary quadratic regression equations were all greater than 0.9, and those of the linear equations were greater than 0.8. Thus, the aging years of unknown samples could be calculated based on these contents. For the verification samples, it was found that for samples with aging years less than 24 years, the average value calculated using the two equations for the 8 indices was preferably taken as the computed value. Among the 13 samples, the calculated aging years of 11 samples differed from the actual values by 0.1 to 3.4 years, while those of the remaining 2 samples differed by 5.3 to 6 years. For samples with aging years ranging from 28 to 100 years, the linear equations of the 4 index components, namely the color difference values of L*, a*, and b* and the content of theabrownin, were preferably used for calculation. Among the 10 samples, the calculated aging years of 6 samples were relatively close to the actual storage years. In conclusion, by exploring the correlation between the contents of multiple quality components in raw Pu-er tea and the aging years, a functional model was established, which provides a convenient and feasible method for identifying the aging years of raw Pu-er tea. The required instruments and determination methods for the identification were all conventional, and they had a practical application value.