Bayes逐步判别法在绿茶板栗香化学识别上的应用

doi:10.13305/j.cnki.jts.2009.1.005

茶叶科学 ›› 2009, Vol. 29 ›› Issue (1): 27-33.doi: 10.13305/j.cnki.jts.2009.1.005

Bayes逐步判别法在绿茶板栗香化学识别上的应用

叶国注^1,2, 袁海波¹, 江用文^1,*, 尹军峰^1,*, 汪芳¹, 陈建新¹

1. 中国农业科学院茶叶研究所,农业部茶叶化学工程重点开放实验室,浙江杭州 310008;
2. 中国农业科学院研究生院,北京 100081

收稿日期:2008-07-25 修回日期:2008-10-22 出版日期:2009-02-15 发布日期:2019-09-06
通讯作者: *
作者简介:叶国注（1983— ）,男,福建厦门人,在读硕士,主要从事茶叶加工与香气研究。
基金资助:
浙江省自然科学基金（Y306422）

Application of Bayes Stepwise Discrimination Analysis on Chemical Recognition of Green Tea with Chestnut-like Aroma

YE Guo-zhu^1,2, YUAN Hai-bo¹, JIANG Yong-wen^1,*, YIN Jun-feng^1,*, WANG Fang¹, CHEN Jian-xin¹

1. Tea Research Institute, Chinese Academy of Agriculture Science, Key Laboratory of Tea Chemical Engineering, Ministry of Agriculture, Hangzhou 310008, China;
2. Graduate School of Chinese Academy of Agricultural Science, Beijing 100081, China

Received:2008-07-25 Revised:2008-10-22 Online:2009-02-15 Published:2019-09-06

摘要/Abstract

摘要： 由经验丰富的感官审评专家对各茶样进行感官审评,依据感官审评结果将茶样分为板栗香型、非板栗香型两大类;应用Bayes逐步筛选过程对具有板栗香茶样的共有成分先进行筛选,再以筛选出的香气成分为变量,建立判别方程。交叉验证和检验样本验证结果显示：用筛选出的顺-茉莉酮和香叶基丙酮建立的判别方程,在训练数据集判别和交叉验证中,判别正确率均达到94.44%;对8个检验样本都做出了正确的判断,正确率为100%,可认为,该判别方程有效,判别结果理想。此外,由顺-茉莉酮和香叶基丙酮的主成分图也可得出,筛选出的变量对板栗香与非板栗香具有很好的区分效果。

关键词: 板栗香, Bayes逐步判别, 交叉验证, 样本验证, 化学识别

Abstract: The teas are classified into two categories—teas with chestnut-like aroma and other ones without chestnut-like aroma, according to the organoleptic evaluation results carried out by experienced experts. The screening process was conducted on the common components of teas with chestnut-like aroma along with the Bayes stepwise screening process, and set the aromatic components after screening as the variables. Then the discrimination equation was established. Results of cross-validation and validation of testing samples demonstrated that the correct rates of discrimination equation, established by cis-jasmone and geranylacetone, reached 94.44% in both discrimination analysis and cross-validation of training dataset, and the 8 testing samples are judged correctly, the correct rates of discrimination was 100%, Thus, it can be concluded that the discrimination equation worked effectively and the results was satisfactory. In addition, it can be seen that the chestnut-like aroma could be distinguished effectively by the selected variables in the principal components figure of cis-jasmone and geranylacetone.

Key words: chestnut-like aroma, Bayes stepwise discrimination, cross-validation, sample-validation, chemical recognition

中图分类号:

叶国注, 袁海波, 江用文, 尹军峰, 汪芳, 陈建新. Bayes逐步判别法在绿茶板栗香化学识别上的应用[J]. 茶叶科学, 2009, 29(1): 27-33. doi: 10.13305/j.cnki.jts.2009.1.005.

YE Guo-zhu, YUAN Hai-bo, JIANG Yong-wen, YIN Jun-feng, WANG Fang, CHEN Jian-xin. Application of Bayes Stepwise Discrimination Analysis on Chemical Recognition of Green Tea with Chestnut-like Aroma[J]. Journal of Tea Science, 2009, 29(1): 27-33. doi: 10.13305/j.cnki.jts.2009.1.005.

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Bayes逐步判别法在绿茶板栗香化学识别上的应用

Application of Bayes Stepwise Discrimination Analysis on Chemical Recognition of Green Tea with Chestnut-like Aroma

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