期刊论文

STUDIES OF PROCESSING TECHNOLOGY OF OOLONG TEA IN HUNAN——Ⅲ.ANALYSIS OF CHEMICAL FACTORS OF OOLONG TEA QUALITY

中文

湖南农业大学学报(自然科学版)

1007-1032

1993

02

157-161

10.13331/j.cnki.jhau.1993.02.009

本校为第一机构

为了探明乌龙茶品质构成特点,揭示其化学因子与品质的关系,采用四套乌龙茶标准样,测定了各套各级茶的化学成分,借助逐步回归,通径分析、判别分析和主成分分析等多元统计方法,筛选出了对乌龙茶品质起显著作用的主要化学因子,并且比较了主要化学因子对品质的直接和间接效应的大小,建立了判定乌龙茶品质级别的判别函数,提出了乌龙茶3个化学因子主分量.

In order to find out the characteristics of Oolong tea quality,set forth the rela-tion between chemical factors and tea quality,4 suits of standard Oolong tea samples havebeen used to determine their chemical compositions.Through stepwise regression analysisthe main chemical factors of quality have been selected.The direct and indirect effects of thefactors have been analysed.Three principal components have been found through principalcomp...