模式识别优化单枞茶加工关键性因素  

Optimizing Key Factors in Processing Lingtou Dancong Tea by Pattern Recognition Method

作　　者：林晓文[1] 许旋[1] 马钟彬[1] 罗一帆[1] 陈海强[2] 庞式[2] 

机构地区：[1]华南师范大学化学与环境学院,广州510630 [2]广东省农业科学院茶叶研究所

出　　处：《应用化学》2006年第4期459-461,共3页Chinese Journal of Applied Chemistry

基　　金：广东省科技计划项目(2003C20405);农业部茶叶化学工程重点开放实验室开放课题(200401)

摘　　要：应用模式识别方法对岭头单枞茶加工过程中的27个因素进行优化处理,找出了晒青时间t1、做青次数N、第1次做青摇筛Z1、最后1次做青后静置时间t10和杀青温度T1是影响茶叶品质的5个主要因素,这5个因素设定的数值：t1为10～45 min;N为4～8次;Z1为5～20次;t10为60～120 min;T1为120～200℃.用这5个因素建立了模式识别模型,并对17个样品进行了预测.结果表明,预测结果与实验结果基本一致,表明这5个因素是影响茶叶品质加工的关键性因素.In the processing of Lingtou Dancong tea, 27 factors were optimized by the pattern recognition method. From the 27 factors, 5 major ones which affected tea quality were identified, These 5 factors were the time of sun-withering t1, the number of green-making N, the first time for green-making Z1, the laying time after last green-making t10 and temperature for destroying enzyme T1. The technic parameters of the 5 factors were that：t1 was 10-45 min; N was 4-8; Z1 was 5-20; t10 was 60 - 120 min; T1 was 120-200 ℃. The pattern recognition model on tea quality was built on the basis of the 5 factors. The quality of 17 tea samples was predicted by the pattern recognition model. The result shows that the prediction values of 17 tea samples were basically accordant with the experimental values. The 5 factors are key factors that affect tea quality and the quality of Lingtou Dancong tea can be improved by controlling the 5 key factors.

关 键 词：岭头单枞茶 模式识别 茶叶品质 加工因素 

分 类 号：O604[理学—化学]