不同焙火温度对红茶中茶红素的影响及近红外预测模型的建立  

On Establishment of Different Baking Temperature on Tea Red Pigment of Black Teaand Influence of Near Infrared Prediction Model

作　　者：张成[1] 叶阳[1] 朱宏凯 董春旺[1] 杨坚[1] 

机构地区：[1]西南大学食品科学学院,重庆400716

出　　处：《西南师范大学学报（自然科学版）》2015年第4期42-46,共5页Journal of Southwest China Normal University(Natural Science Edition)

基　　金：十二五国家科技支撑计划(2012BAF07B05);浙江省"三农六方"项目(2014005)

摘　　要：试验通过设定不同温度对红茶进行烘焙处理,研究其茶红素的变化.运用标准正态变量变换(SNV),SG平滑求导,多元散射校正(MSC),均值中心化对所得近红外光谱进行预处理,运用偏最小二乘法(PLS)进行建模,所得模型的相关系数达到0.993,说明建模效果较好.By setting different temperature ,on baking treatment of Black Tea ,a study has been conducted on the change of the tea red pigment .The standard normal variate transformation （SNV） ,SG smooth der-ivation ,multiplicative scatter correction （MSC） ,mean centering on the near infrared spectra have been used to preprocess the near infrared spectra .And the modeling has been constructed by means of partial least squares （PLS） ,with the correlation coefficient of the model reaching 0 .993 ,to illustrate the model-ing effect is good .

关 键 词：红茶 茶红素 近红外模型 偏最小二乘法 

分 类 号：TS272.5[农业科学—茶叶生产加工]