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基于化学成分含量评判信阳红茶质量等级方法研究
陈义
0
(信阳农林学院茶学系,信阳市茶产业基础研究重点实验室,信阳 464000; 安徽省大别山区农林特色产业协同创新中心,合肥 230088)
摘要:
采用主成分分析(principal components analysis,PCA)法,对测定的信阳群体种原料加工的不同嫩度、不同等级10份信阳红茶样品中11个化学成分进行分析。构建了基于信阳红茶化学成分含量的质量评价模型:F=0.29181F1+0.23078F2+0.13092F3+0.13468F4+0.07793F,通过感官审评方法对模型预测结果进行检验。结果显示两种评判方法结果具有一致性,为依据化学成分含量划分信阳红茶质量等级提供了参考。
关键词:  信阳红茶  主成份分析  化学成分  质量评判
DOI:10.13610/j.cnki.1672-352x.20141225.003
基金项目:信阳农林学院青年基金(2010-12)资助。
The quality evaluation of Xinyang black tea based on the chemical compositions
Chen Yi
(Tea Department, Xinyang College of Agriculture and Forestry, Key Laboratory of Basic Research in Xinyang Tea Industry, Xinyang 464000; Collaborative Innovation Center of Characteristic Agriculture and Forestry Industries in Dabie Mountain Area, Hefei 230088)
Abstract:
Chemical components of ten teas made from tea leaves of different tenderness, varieties, and seasons were analyzed. After data analysis using principal component analysis (PCA), a mathematic model was deduced based on the chemical quality evaluation: F=0.29181F1+0.23078F2+0.13092F3+0.13468F4+0.07793F5. The model was tested using the visual evaluation method. Two methods generated the same evaluation result for the same tea samples. It provides a reference for the quality evaluation of Xinyang black tea based on the chemical compositions.
Key words:  Xingyang black tea  principal component analysis  chemical components  quality evaluation

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