绿茶香气的电子鼻分析方法研究  

Measurement of green tea by electronic nose

作　　者：刘远方[1] 李阳[1] 梁飞[1] 冯高迁[1] 李景明[1] 石宝霞[1] 倪元颖[1] 

机构地区：[1]中国农业大学食品科学与营养工程学院,北京100083

出　　处：《食品科技》2012年第1期58-62,共5页Food Science and Technology

基　　金：国家农业部"948"项目(2004-Z33)

摘　　要：以2种质量等级的信阳毛尖茶样为原料,用GC-Flash型电子鼻对其冲泡后的香气进行研究。用2种质量等级茶样的电子鼻PCA图中的区分指数作为测定指标,分析了电子鼻在实验中的不同NaCl添加量、预热温度、预热时间、吸附温度、吹扫时间等影响因素,设计了L9(33)正交实验,建立了电子鼻研究绿茶香气的分析方法:预热温度75℃,预热时间25min,吹扫时间20s,使2种质量等级茶样在电子鼻的PCA图中很好地区分开来,即2种质量等级茶样的电子鼻PCA图中的区分指数上升至90。An electronic nose was used to analysis the two tea samples with different quality grade. With the discrimination index of the PCA about the two tea samples as response value the effect of the amount of NaCI by 5 mL tea, preheating temperatures, preheating time, adsorption temperatures and prepurging time were studied. The optimal analysis parameters that were acquired by orthogonal test were preheating temperature 75 ℃, preheating time 25 min, prepurging time 20 s, that made the two tea samples with different quality grade differentiate distinctly in the PCA of electronic nose.

关 键 词：电子鼻 绿茶 主成分分析 

分 类 号：TS272.7[农业科学—茶叶生产加工]