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=0.29181F1+0.23078F2+0.13092F3+0.13468F4+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。
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.
出处
《安徽农业大学学报》
CAS
CSCD
北大核心
2015年第1期22-26,共5页
Journal of Anhui Agricultural University
基金
信阳农林学院青年基金(2010-12)资助
关键词
信阳红茶
主成份分析
化学成分
质量评判
Xingyang black tea
principal component analysis
chemical components
quality evaluation
