化学计量学在茶叶质量控制中的应用  

Application of chemometrics in tea quality control

作　　者：何郁菲[1,2] 陈莹玉 刘淑娟 HE Yu-Fei;CHEN Ying-Yu;LIU Shu-Juan(Tea Research Institute,Hunan Academy Agricultural Sciences,Changsha 410125,China;Tea Testing Center of Hunan Province,Changsha 410125,China)

机构地区：[1]湖南省农业科学院茶叶研究所,长沙410125 [2]湖南省茶叶检测中心,长沙410125

出　　处：《食品安全质量检测学报》2021年第7期2526-2531,共6页Journal of Food Safety and Quality

基　　金：湖南省科技厅项目(2019NK4133)。

摘　　要：茶叶的客观质量评定及分级标准化是亟待解决的问题,化学计量学的引入,对大量茶叶样品的品质成分数据进行多元处理,可快速全面地鉴别、归类茶叶的化学信息,弥补传统感官审评受主观因素影响较大的缺陷。本文综述了几种常用的化学计量学模式识别方法在茶叶品质分级、真伪鉴别以及产地鉴别中的研究进展,以期为促进茶叶标准化加工、品质智能化识别以及产地溯源技术的发展提供理论参考。The objective quality assessment and grading standardization of tea are an urgent problem to be solved. With the introduction of stoichiometry and multiple processing of quality component data of a large number of tea samples, the chemical information of tea can be quickly and comprehensively identified and classified, which makes up for the defects of traditional sensory evaluation that is greatly influenced by subjective factors. This article reviewed the important progress of several commonly used chemometrics pattern recognition method in tea quality grading, authenticity identification and origin identification, in order to promote the standardization of tea processing, intelligent quality identification and the development of origin traceability technology to provide theoretical reference.

关 键 词：茶叶 质量控制 化学计量学 

分 类 号：TS272.5[农业科学—茶叶生产加工]