信阳毛尖化学成分主成分分析与感官品质
The Principal Component Analysis of Chemical Composition in Xinyang Maojian and its Sensory Quality
陈义 1郭红萍 2李玉霞3
作者信息
- 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,河南信阳464000
- 2. 光山县净居寺名胜管理区,河南信阳465450
- 3. 光山县净居寺茶场,河南信阳464000
- 折叠
摘要
对信阳群体种所制的不同嫩度、不同等级的15个信阳毛尖样品的主要化学成分进行分析测定,采用主成分分析(principal components analysis,PCA)法,提取3个主成分(即3综合变量),构建数学质量评价模型:F=0.514 69F1+0.262 25F2+0.104 84F3;再通过感官评价法进一步对模型评价结果进行检验,结果显示两种方法具有很好的一致性,表明所构建数学评价模型是可行的,在信阳毛尖等级划分方面,具有一定的指导意义.
Abstract
The principal components of 15 Xinyang Maojian Tea's chemical composition from different tenderness,different grades,different varieties were extracted using principal components analysis,constructing mathematical evaluation model: F = 0.514 69F1 + 0.262 25F2 + 0.104 84F3; the results of mathematical evaluation model on 15 Xinyang Maojian Tea was in close agreement with Sensory evaluation results,Showing that the construction of mathematical evaluation model was feasible.The mathematical evaluation model had the objectivity repeatability and a certain popularization value on Xinyang Maojian grading Avoiding subjectivity of Sensory evaluation.
关键词
信阳毛尖/主成分分析/茶多酚/氨基酸Key words
Xinyang Maojian/principal component analysis/tea polyphenols/amino acid引用本文复制引用
基金项目
2015年度河南省高等学校重点科研项目(15B210009)
出版年
2015
NETL
NSTL
维普
万方数据