[1] Ren G X, Fan Q Y, He X, et al.Applicability of multifunctional preprocessing device for simultaneous estimation of spreading of green tea, withering of black tea and shaking of Oolong tea[J]. Journal of the Science of Food and Agriculture, 2020, 100(2): 560-569.
[2] 梅宇, 梁晓. 2019年中国茶叶产销形势报告[J]. 茶世界, 2020(增刊1): 1-14.
Mei Y, Liang X.2019 Chinese tea production and marketing situation report[J]. Tea World, 2020(s1): 1-14.
[3] Ren G X, Wang S P, Ning J M, et al.Quantitative analysis and geographical traceability of black tea using Fourier transform near-infrared spectroscopy (FT-NIRS)[J]. Food Research International, 2013, 53(2): 822-826.
[4] Zareef M, Chen Q, Ouyang Q, et al.Prediction of amino acids, caffeine, theaflavins and water extract in black tea using FT-NIR spectroscopy coupled chemometrics algorithms[J]. Analytical Methods, 2018, 10(25): 3023-3031.
[5] Guo Z M, Barimah A O, Shujat A, et al.Simultaneous quantification of active constituents and antioxidant capability of green tea using NIR spectroscopy coupled with swarm intelligence algorithm[J]. LWT-Food Science and Technology, 2020, 129: 109510. doi: 10.1016/j.lwt.2020.109510.
[6] Fang S M, Ning J M, Huang W J, et al.Identification of geographical origin of Keemun black tea based on its volatile composition coupled with multivariate statistical analyses[J]. Journal of the Science of Food and Agriculture, 2019, 99(9): 4344-4352.
[7] Xu S S, Wang J J, Wei Y M, et al.Metabolomics based on UHPLC-Orbitrap-MS and global natural product social molecular networking reveals effects of time scale and environment of storage on the metabolites and taste quality of raw Pu-erh tea[J]. Journal of Agricultural and Food Chemistry, 2019, 67(43): 12084-12093.
[8] Xu J T, Wang M, Zhao J P, et al.Yellow tea (Camellia sinensis L.), a promising Chinese tea: processing, chemical constituents and health benefits[J]. Food Research International, 2018, 107: 567-577.
[9] Ren G X, Ning J M, Zhang Z Z.Intelligent assessment of tea quality employing visible-near infrared spectra combined with a hybrid variable selection strategy[J]. Microchemical Journal, 2020, 157: 105085. doi: 10.1016/j.microc.2020.105085.
[10] Jiang H, Wang W, Mei C, et al.Rapid diagnosis of normal and abnormal conditions in solid-state fermentation of bioethanol using fourier transform near-infrared spectroscopy[J]. Energy & Fuels, 2017, 31(11): 12959-12964.
[11] Jiang H, Xu W D, Chen Q S.Determination of tea polyphenols in green tea by homemade color sensitive sensor combined with multivariate analysis[J]. Food Chemistry, 2020, 319: 126584. doi: 10.1016/j.foodchem.2020.126584.
[12] Ouyang Q, Zhao J, Chen Q.Measurement of non-sugar solids content in Chinese rice wine using near infrared spectroscopy combined with an efficient characteristic variables selection algorithm[J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2015, 151: 280-285.
[13] 张正竹, 廖步岩, 阎守和, 等. 近红外光谱(NIRS)技术在茶叶品质保真中的应用前景[J]. 食品工业科技, 2009, 30(9): 349-352.
Zhang Z Z, Liao B Y, Yan S H, et al.Application prospect of near infrared spectroscopic techniques on the fidelity evaluation of tea quality[J]. Science and Technology of Food Industry, 2009, 30(9): 349-352.
[14] Wang Y J, Jin G, Li L Q, et al.NIR hyperspectral imaging coupled with chemometrics for nondestructive assessment of phosphorus and potassium contents in tea leaves[J]. Infrared Physics & Technology, 2020, 108: 103365. doi: 10.1016/j.infrared.2020.103365.
[15] 王胜鹏, 宛晓春, 林茂先, 等. 基于水分、全氮量和粗纤维含量的茶鲜叶原料质量近红外评价方法[J]. 茶叶科学, 2011, 31(1): 66-71.
Wang S P, Wan X C, Lin M X, et al.Estimating the quality of tea leaf materials based on contents of moisture, total nitrogen and crude fiber by NIR-PLS techniques[J]. Journal of Tea Science, 2011, 31(1): 66-71.
[16] Wang Y J, Hu X, Jin G, et al.Rapid prediction of chlorophylls and carotenoids content in tea leaves under different levels of nitrogen application based on hyperspectral imaging[J]. Journal of the Science of Food and Agriculture, 2019, 99(4): 1997-2004.
[17] Wang Y J, Li T H, Jin G, et al.Qualitative and quantitative diagnosis of nitrogen nutrition of tea plants under field condition using hyperspectral imaging coupled with chemometrics[J]. Journal of the Science of Food and Agriculture, 2020, 100(1): 161-167.
[18] Wang J J, Zareef M, He P H, et al.Evaluation of matcha tea quality index using portable NIR spectroscopy coupled with chemometric algorithms[J]. Journal of the Science of Food and Agriculture, 2019, 99(11): 5019-5027.
[19] Liu P, Wen Y P, Huang J S, et al.A novel strategy of near-infrared spectroscopy dimensionality reduction for discrimination of grades, varieties and origins of green tea[J]. Vibrational Spectroscopy, 2019, 105: 102984-102991.
[20] Firmani P, De Luca S, Bucci R, et al.Near infrared (NIR) spectroscopy-based classification for the authentication of Darjeeling black tea[J]. Food Control, 2019, 100: 292-299.
[21] Li L Q, Wei L D, Ning J M, et al.Detection and quantification of sugar and glucose syrup in roasted green tea using near infrared spectroscopy[J]. Journal of Near Infrared Spectroscopy, 2015, 23: 317-325.
[22] 董春旺, 梁高震, 安霆, 等. 红茶感官品质及成分近红外光谱快速检测模型建立[J]. 农业工程学报, 2018, 34(24): 306-313.
Dong C W, Liang G Z, An T, et al.Near-infrared spectroscopy detection model for sensoryquality and chemical constituents of black tea[J]. Transactions of the Chinese Society of Agricultural Engineering, 2018, 34(24): 306-313.
[23] Dong C W, Li J, Wang J J, et al.Rapid determination by near infrared spectroscopy of theaflavins-to-thearubigins ratio during Congou black tea fermentation process[J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2018, 205: 227-234.
[24] Jin G, Wang Y J, Li L Q, et al.Intelligent evaluation of black tea fermentation degree by FT-NIR and computer vision based on data fusion strategy[J]. LWT-Food Science and Technology, 2020, 125: 109216. doi: 10.1016/j.lwt.2020.109216.
[25] 陈琳, 董春旺, 高明珠, 等. 基于近红外光谱的红茶干燥中含水率无损检测方法[J]. 茶叶科学, 2016, 36(2): 184-190.
Chen L, Dong C W, Gao M Z, et al.Nondestructive measurement of moisture of black tea in drying process based on near infrared spectroscopy[J]. Journal of Tea Science, 2016, 36(2): 184-190.
[26] 芦永军. 近红外光谱分析技术及其在人参成份分析中的应用研究[D]. 北京: 中国科学院, 2005.
Lu Y J.Study on near infrared spectroscopy and its application in ginseng analysis [D]. Beijing: Chinese Academy of Sciences, 2005.
[27] Zhang Z Z, Wang S P, Wan X C, et al.Evaluation of sensory and composition properties in young tea shoots and their estimation by near infrared spectroscopy and partial least squares techniques[J]. Spectroscopy Europe, 2011, 23(4): 17-21.
[28] 宁井铭, 孙磊, 张正竹, 等. 基于近红外技术的绿茶杀青自动控制系统设计与试验[J]. 安徽农业大学学报, 2013, 40(6): 899-902.
Ning J M, Sun L, Zhang Z Z, et al.Design and experiment of automatic control in green tea firing process based on infrared spectroscopy[J]. Journal of Anhui Agricultural University, 2013, 40(6): 899-902.
[29] Wang Y J, Li T H, Li L Q, et al.Micro-NIR spectrometer for quality assessment of tea: comparison of local and global models[J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2020, 237: 118403. doi: 10.1016/j.saa.2020.118403.
[30] Wang Y J, Jin S S, Li M H, et al.Onsite nutritional diagnosis of tea plants using micro near-infrared spectrometer coupled with chemometrics[J]. Computers and Electronics in Agriculture, 2020, 175: 105538. doi: 10.1016/j.compag.2020.105538.
[31] Huang J, Ren G X, Sun Y M, et al.Qualitative discrimination of Chinese dianhong black tea grades based on a handheld spectroscopy system coupled with chemometrics[J]. Food Science & Nutrition, 2020, 8(4): 2015-2024.
[32] Sun Y M, Wang Y J, Huang J, et al.Quality assessment of instant green tea using portable NIR spectrometer[J]. Spectrochimica Acta Part A: Molecular and Biomolecular Spectroscopy, 2020, 240: 118576. doi: 10.1016/j.saa.2020.118576.
[33] 任广鑫, 范起业, 何鑫, 等. 近红外光谱(NIRS)技术在茶叶领域研究中的应用与展望[J]. 中国茶叶加工, 2013(1): 20-24, 29.
Ren G X, Fan Q Y, He X, et al.Application and prospect of near-infrared spectroscopy technology in tea research[J]. China Tea Processing, 2013(1): 20-24, 29.
浙公网安备 33019902000101号 
