基于化学成分含量评判信阳红茶质量等级方法研究.PDF

安徽农业大学学报, 2015, 42(1): 22-26 Journal of Anhui Agricultural University [DOI] 10.13610/ki.1672-352x003 网络出版时间：2014-12-25 10:04:18 [URL] /kcms/detail/34.1162.S1004.003.html 基于化学成分含量评判信阳红茶质量等级方法研究 陈 义1, 2 (1. 信阳农林学院茶学系，信阳市茶产业基础研究重点实验室，信阳 464000 ； 2. 安徽省大别山区农林特色产业协同创新中心，合肥 230088) 摘 要：采用主成分分析(principal components analysis ，PCA)法，对测定的信阳群体种原料加工的不同嫩度、 不同等级 10 份信阳红茶样品中 11 个化学成分进行分析。构建了基于信阳红茶化学成分含量的质量评价模型： F=0.29181F +0.23078F +0.13092F +0.13468F +0.07793F ，通过感官审评方法对模型预测结果进行检验。结果显示 1 2 3 4 两种评判方法结果具有一致性，为依据化学成分含量划分信阳红茶质量等级提供了参考。 关键词：信阳红茶；主成份分析；化学成分；质量评判 中图分类号：S571.1 文献标识码：A 文章编号：1672−352X (2015)01−0022−05 The quality evaluation of Xinyang black tea based on the chemical compositions Chen Yi1,2 (1. Tea Department, Xinyang College of Agriculture and Forestry, Key Laboratory of Basic Research in Xinyang Tea Industry, Xinyang 464000; 2. Collaborative Innovation Center of Characteristic Agriculture and Forestry Industries in Dabie Mountain Area, Hefei 230088) Abstract: Chemical components of ten teas made from tea leaves of different tenderness, varieties, and seasons were analyzed. After data analysis using principal component analysis (PCA), a mathematic model was deduced based on the chemical quality evaluation: F=0.29181F1+0.23078F2+0.13092F3+0.13468F4+0.07793F5 . The model was tested using the visual evaluation method. Two methods generated the same evaluation result for the same tea samples. It provides a reference for the quality evaluation of Xinyang black tea based on the chemical compositions. Key words: Xingyang black tea ；principal component analysis ；chemical components ；quality evaluation 从 2010 年开始，信阳茶叶在信阳毛尖之外，又 降维技术把多个变量化为少数几个主成分( 即综合 添一成员“信阳红”