基于视觉技术的绿茶色泽变化与品质关系研究  

Study on Color Change of the Green Tea and its Relationship with Tea Quality Using Computer Vision Technology

作　　者：李文萃[1] 唐小林[1] 汤一[2] 范起业[1] 任广鑫[1] 

机构地区：[1]中华全国供销合作总社杭州茶叶研究院,浙江杭州310016 [2]浙江大学茶学系,浙江杭州310058

出　　处：《食品研究与开发》2015年第5期1-4,共4页Food Research and Development

基　　金："十二五"国家科技支撑计划项目(2011BAD01B03-4)

摘　　要：利用计算机视觉技术对贵州绿茶连续化生产线加工过程中的在制品色泽变化进行量化研究,探索出各加工工序中RGB、HSB和Lab等3种颜色模式的9个色泽参数与在制品茶叶内含成分的相关关系。研究结果表明,贵州绿茶加工过程中颜色变化比亮度、纯度更明显,微波三青工序中色泽变化较大,其形成主要在滚炒阶段。除H值外,各色泽参数均与茶叶含水量、水浸出物和茶多酚总量有显著的相关性,相关系数大小为含水量>茶多酚总量>水浸出物。在绿茶色泽形成过程中由于参数G变动幅度较大,能较好地反映绿茶加工中的色泽变化,且与上述三种品质成分的相关系数分别达到0.953、-0.925和0.931,可用于在线监测绿茶外观色泽,实现绿茶品质的自动化控制。This paper researched the quantitative change of the green tea color in Guizhou automated production line and preliminary explored the correlation between the nine color parameters in RGB ,HSB and Lab color modes and the containing ingredients of tea products. The study found that the green tea color changed more obviously than brightness and purity, which converted greatly in the stage of second microwave evaporation and formed in the rolling fried stage. Except for H , other color parameters had a significant correlation with the content of water, water extracts and tea polyphenols, the regularity of correlation coefficients was：water content〉TP〉water extract. In the green tea processing, parameter G changed greatly which could better reflect the color changes. The correlation coefficients between G value and the three quality ingredients were 0.953 ,-0.925 and 0.931.Therefore, according to the variation of color parameter G we can realize the on-line monitoring and automated control of the green tea color and its quality.

关 键 词：贵州绿茶 计算机视觉 色泽参数 品质 相关性 

分 类 号：TS272.51[农业科学—茶叶生产加工]