基于电子舌技术对信阳毛尖茶品质的评价  

Evaluation of Xinyang Maojian tea’quality by electronic tongue technology

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3期74-76,80,共4页Science and Technology of Food Industry

基　　金：国家科技支撑计划(2011BAD39B01)

摘　　要：采用电子舌技术对磨盘山和狮河口两种信阳毛尖茶(各五个等级)进行了检测。采用主成分分析法(PCA)并结合区别指数考察了电子舌对两种毛尖茶的等级区分效果,建立了茶叶等级识别的偏最小二乘(PLS)判别模型。各四个等级的磨盘山茶样与狮河口茶样在PCA得分图上得到了良好区分,区别指数分别为78.94和84.22;对两种茶进行等级判定的PLS模型相关系数均大于0.9,且模型对"盲样"的判别结果与其实际的品质等级一致,说明所建立的PLS判别模型能够有效地预测茶样的品质等级。Two kinds of Xinyang Maojian tea（ Mopanshan and Shi Hekou,each had five grades） were detected by an electronic tongue.Multivariate statistical data analysis techniques as principal component analysis （ PCA） and partial least squares （ PLS） discriminant analysis were used to classify and identify the grade of samples. Four grades of Mopanshan tea and Shi Hekou tea were clearly classified on the PCA plot,and the discrimination indexes were 78.94 and 84.22,respectively.Two PLS models with good correlation indexes（ 0.9） were built,and the predicting results of unknown samples by the models coincided with their actual grades.The results obtained in this study indicated that the electronic tongue could be efficiently used to predict the quality grade of tea.

关 键 词：信阳毛尖茶 电子舌 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]