[1] 夏涛. 制茶学[M]. 北京: 中国农业出版社, 2016. Xia T.Tea making science [M]. Beijing: China Agriculture Press, 2016. [2] 李文萃, 唐小林, 汤一, 等. 基于视觉技术的绿茶色泽变化与品质关系研究[J]. 食品研究与开发, 2015, 36(5): 1-4. Li W C, Tang X L, Tang Y, et al.Study on color change of the green tea and its relationship with tea quality using computer vision technology[J]. Food Research and Development, 2015, 36(5): 1-4. [3] 钟应富, 李中林, 周正科, 等. 利用色差计分析针形绿名茶色泽在加工过程中的变化[J]. 南方农业, 2008(4): 12-13. Zhong Y F, Li Z L, Zhou Z K, et al.Analysis of color change of needle-shaped green famous tea during processing by colorimeter[J]. South China Agriculture, 2008(4): 12-13. [4] 萧伟祥. 浅析绿茶制造过程中儿茶素的变化机理[J]. 蚕桑茶叶通讯, 1989(1): 1-4. Xiao W X.Analysis on the change mechanism of catechin in green tea manufacturing[J]. Newsletter of Sericulture and Tea, 1989(1): 1-4. [5] 刘仲华, 黄孝原, 黄建安. 干燥工艺对绿茶色素物质降解及色泽品质的影响[J]. 茶叶通讯, 1989(3): 38-41. Liu Z H, Huang X Y, Huang J A.Effect of drying process on degradation and color quality of green tea pigment[J]. Tea Communication, 1989(3): 38-41. [6] 倪德江, 陈玉琼, 胡建程, 等. 炒青绿茶加工过程中糖胺化合物的变化[J]. 华中农业大学学报, 1995(4): 401-407. Ni D J, Chen Y Q, Hu J C, et al.Changes of glycosamine compounds during processing of fried green tea[J]. Journal of Huazhong Agricultural University, 1995(4): 401-407. [7] 黄藩, 刘飞, 王云, 等. 计算机视觉技术在茶叶领域中的应用现状及展望[J]. 茶叶科学, 2019, 39(1): 81-87. Huang F, Liu F, Wang Y, et al.Research progress and prospect on computer vision technology application in tea production[J]. Journal of Tea Science, 2019, 39(1): 81-87. [8] 李洁, 齐桂年. 利用计算机图像处理测定茶鲜叶色泽及其萎凋程度变化的初步研究[J]. 蚕桑茶叶通讯, 2008(3): 38-39. Li J, Qi G N.Preliminary study on determination of fresh tea leaf color and its withering degree by computer image processing[J]. Newsletter of Sericulture and Tea, 2008(3): 38-39. [9] 刘飞. 工夫红茶揉捻中理化特性变化及成条率评价方法研究[D]. 重庆: 西南大学, 2014. Liu F.Study on the change of physical and chemical properties and the evaluation method of twing rate during rolling process of congou black tea [D]. Chongqing: Southwest University, 2014. [10] 李莎莎, 洪文娟, 陈华才, 等. R/G/B直方图对比算法判别红茶发酵适度[J]. 中国计量学院学报, 2016, 27(2): 172-176. Li S S, Hong W J, Chen H C, et al.Black tea fermentation degree monitoring with histogram comparison algorithm[J]. Journal of China University of Metrology, 2016, 27(2): 172-176. [11] Yuan H Z, Wu K, Zhang J Y, et al.Curvature-controlled wrinkling surfaces for friction[J]. Advanced Materials, 2019, 31(25): 1900933. doi: 10.1002/adma.21900933. [12] Zhu L, Liang Q Y, Yu T X, et al.Experimental and theoretical study of constant curvature multi-square punch forming process of strips under follower load[J]. International Journal of Mechanical Sciences, 2019, 156: 462-473. [13] Azriel R, Emily J.Angle detection on digital curves[J]. IEEE Transactions on Computers, 1973, 22(9): 875-878. [14] Zhong B J, Ma K K, Liao W H.Scale-Space behavior of planar-curve corners[J]. IEEE Transactions on Pattern Analysis and Machine, 2009, 31(8): 1517-1524. [15] Cui Q, Wang L.A method based on discrete tangent for curvature estimation of digital curve[C]. 2009 WRI Global Congress on Intelligent Systems, IEEE, 2009, 4: 330-334. [16] 钟宝江, 廖文和. 基于精化曲线累加弦长的角点检测技术[J]. 计算机辅助设计与图形学学报, 2004(7): 939-943. Zhong B J, Liao W H.Corner detection based on accumulative chord length of refined digital curves[J]. Journal of Computer-Aided Design & Computer Graphics, 2004(7): 939-943. [17] 董春旺, 朱宏凯, 周小芬, 等. 基于机器视觉和工艺参数的针芽形绿茶外形品质评价[J]. 农业机械学报, 2017, 48(9): 38-45. Dong C W, Zhu H K, Zhou X F, et al.Quality evaluation for appearance of needle green tea based on machine vision and process parameters[J]. Transactions of the Chinese Society for Agricultural Machinery, 2017, 48(9): 38-45. [18] 陈福明, 陈顺伟. 混合液法测定叶绿素含量的研究[J]. 浙江林业科技, 1984(1): 19-23. Chen F M, Chen S W.Study on determination of chlorophyll content by mixed liquid method[J]. Journal of Zhejiang Forestry Science and Technology, 1984(1): 19-23. [19] Hartmut K, Lichtenthaler, Alan R, et al.Determinations of total carotenoids and chlorophylls a and b of leaf extracts in different solvents[J]. Biochemical Society Transactions, 1983, 11(5): 591-592. [20] 叶玉龙. 萎凋/摊放对茶叶在制品主要理化特性的影响[D]. 重庆: 西南大学, 2018. Ye Y L.Effects of withering on the main physical and chemical properties of manufactured tea leaves [D]. Chongqing: Southwest University, 2018. [21] 罗龙新. 鲜叶物理特性与成条关系的初步探讨[J]. 中国茶叶, 1984(4): 9-11. Luo L X.Preliminary study on the relationship between fresh leaf physical characteristics and striping[J]. China Tea, 1984(4): 9-11. [22] 倪德江, 陈玉琼. 加工工艺对名优绿茶叶素变化的影响[J].食品科学, 1997(12): 14-18. Ni D J, Chen Y Q.Effects of processing technology on the changes of green tea leaves[J]. Food Science, 1997(12): 14-18. [23] Chen Z Y, Zhu Q Y, Tsang D, et al.Degradation of green tea catechins in tea drinks[J]. Journal of Agricultural and Food Chemistry, 2001, 49(1): 477-482. [24] Seto R, Nakamura H, Nanjo F, et al.Preparation of epimers of tea catechins by heat treatment[J]. Bioscience Biotechnology and Biochemistry, 1997, 61(9): 1434-1439. [25] Ranganathan K, Ramalingam R, Shanmugam N.Effect of maillard reaction products (MRP) on chlorophyll stability in green peas[J]. Food and Nutrition Sciences, 2013, 4(9): 879-883. [26] 许伟, 彭影琦, 张拓, 等. 绿茶加工中主要滋味物质动态变化及其对绿茶品质的影响[J]. 食品科学, 2019, 40(11): 36-41. Xu W, Peng Y Q, Zhang T, et al.Dynamic change of major taste substances during green tea processing and its impact on green tea quality[J]. Food Science, 2019, 40(11): 36-41. [27] 张坚强, 叶阳, 朱宏凯, 等. 基于复水干燥的绿茶干茶色泽提升工艺研究[J]. 中国农机化学报, 2016, 37(7): 70-74. Zhang J Q, Ye Y, Zhu H K, et al.Research on promotion of green tea related to dry color based on rehydration and drying[J]. Journal of Chinese Agricultural Mechanization, 2016, 37(7): 70-74. |