主成分分析与聚类分析在茶饮料汤色稳定性评价中的应用

采用主成分分析（Principal components analysis, PCA）和聚类分析（Cluster analysis, CA）对38个以不同工艺加工的茶样为原料制成的茶饮料汤色稳定性进行了分析,从17个影响茶饮料品质稳定性指标中提取4个主成分指标构建数学评价模型,并基于综合评价得分（Z）对38个不同工艺进行聚类。研究结果表明,可以将38个不同加工工艺的原料茶划分为3类,第1类Z<10,表现为茶饮料汤色稳定性好;第2类10≤Z≤20,表现为茶饮料汤色稳定性一般;第3类Z>20表现为茶饮料汤色稳定性差。将数学评价模型结合工艺处理综合分析后发现,原料茶的干燥处理对茶饮料汤色稳定性的影响较为显著。

Application of Principal Component Analysis and Cluster Analysis in Evaluation of Color Stability of Tea Beverage

Principal component analysis(PCA) and Cluster analysis were applied to analyze liquid color stability of tea beverage made from differently processed tea sample.Four principal components generalized from 17 indixes which influence quality stability of tea beverage construct the mathematical evaluation model,and 38 Processes were cluster classified based on the score of comprehensive evaluation.Research showed that,it can be divided into three kinds.The first kind,Z<10,means the liquid color stability of tea beverage is well.The second kind,10≤Z≤20,means the liquid color stability of tea beverage is common,The third kind,Z>20,means the liquid color stability of tea beverage is bad.It was found after the comprehensive analysis of mathematical evaluation model combined with process type,the dry treatment of raw tea is more important in influencing the stability of tea beverage.