基于嗅觉可视化技术的工夫红茶发酵程度判定方法  

Monitoring Black Tea Fermentation Using a Colorimetric Sensor Array-based Artificial Olfaction System

作　　者：陈琳[1,2] 叶阳[1] 董春旺[1] 何华锋[1] CHEN Lin;YE Yang;DONG Chunwang;HE Huafeng(Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineering of Zhejiang Province,National Engineering Technology Research Center of Tea Industry, Key Laboratory of Tea Biology and Resource Utilization of Ministry of Agriculture, Hzngzhou 310008, ;Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China)

机构地区：[1]中国农业科学院茶叶研究所,浙江省茶叶加工工程重点实验室,国家茶产业工程技术研究中心,农业部茶树生物学与资源利用重点实验室,浙江杭州310008 [2]中国农业科学院研究生院,北京100081

出　　处：《茶叶科学》2017年第3期258-265,共8页Journal of Tea Science

基　　金：浙江省自然科学基金(LY16C160002);浙江省重点研发计划(2015C02001);国家星火计划(2015GA700006)

摘　　要：发酵是工夫红茶加工的关键工序,对红茶品质形成起着极其重要的作用。本文提出一种基于嗅觉可视化技术的工夫红茶发酵程度判定方法。基于硅胶薄层层析板与16种卟啉衍生物设计构建了嗅觉可视化传感器及气体检测系统,用于工夫红茶发酵过程中挥发性气体数据采集。采用Fisher判别分析与BP-AdaBoost算法建立工夫红茶发酵程度判别模型。分析表明,Fisher判别函数可以实现不同发酵程度红茶100%分类,交叉验证分组正确率达90.74%;BP-AdaBoost算法建立判别模型,训练集相关系数(Rc)和预测集相关系数(Rp)分别为0.9578和0.9132;嗅觉可视化技术可以实现工夫红茶发酵程度判定,为工夫红茶发酵过程实时监控提供了理论依据。As the crucial procedure for production of black tea,fermentation plays an important role in qualitycontrol of black tea.This paper proposed a colorimetric sensor array-based artificial olfaction system to monitorblack tea fermentation.Herein,a colorimetric sensor array by printing16chemical dyes includingporphyrins/metalloporphyrins on a Silica gel thin-layer chromatography plate was utilized to detect volatile gasesduring black tea fermentation.Discrimination model was established by fisher discriminatory analysis and adaptiveboosting algorithm based on BP-ANN(BP-Adaboost).Results showed that the discrimination rate and discriminationrate of cross-validation reached100%and90.74%respectively.BP-Adaboost model showed that the correlationcoefficient of calibration set(Rc)and prediction set(Rp)were0.9578and0.9132respectively.This workdemonstrates that it is feasible to distinguish the degree of black tea fermentation using a colorimetric sensorarray-based artificial olfaction system.

关 键 词：红茶 发酵程度 FISHER判别 BP-AdaBoost算法 

分 类 号：TS272.52[农业科学—茶叶生产加工] TS272.3[轻工技术与工程—农产品加工及贮藏工程]