基于电子鼻技术的信阳毛尖茶品质评价  

Detection of Xinyang Maojian Tea’quality by electronic nose

作　　者：甘芝霖[1] 刘远方[1] 杨阳[1] 张树明[1] 陈芹芹[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,国家果蔬加工工程技术研究中心,农业部果蔬加工重点开放实验室,果蔬加工教育部工程研究中心,北京100083

出　　处：《食品工业科技》2013年第2期54-57,60,共5页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2011BAD39B01)

摘　　要：为了对感官评价实验进行验证和补充,采用电子鼻检测方法对不同等级的信阳毛尖茶作品质检测。建立了两个品牌信阳毛尖茶各五个质量等级的电子鼻主成分分析法(PCA)图谱和偏最小二乘法(PLS)模型。PCA图谱表明,各样品之间得到了良好区分,同时通过盲样的验证发现实验结果与感官评审结果一致,说明所建立的PLS模型能够有效地预测茶样的品质等级。Different grades of Xinyang Maojian tea were firstly assessed by Sensory experiment. In order to verify and supply the result of sensory experiment,electronic nose was used. Then maps of principal component analysis（PCA） and models of partial least square（PLS） method were set up. The result of PCA indicated that samples could be well distinguished. Also results of verifying for unknown samples coincides with sensory experiment and indicated that models of PLS could be effectly used to predict the quality grade of tea.

关 键 词：信阳毛尖茶 电子鼻 主成分分析 偏最小二乘法 

分 类 号：TS272.7[农业科学—茶叶生产加工]