基于傅里叶红外光谱的多茶类判别研究

doi:10.13305/j.cnki.jts.2014.01.008

Abstract

Abstract: The discrimination of tea category based on FTIR and stepwise discriminant analysis was studied, using the synchronous modeling and specific tea modeling with Oolong tea, green tea, black tea and white tea as the samples. The results showed that the recognition accuracy of the resubstitution and external validation of tea category using synchronous modeling based on absorption values at 1 000~1 800 cm^-1 band, the absorption ratio in the main peak, the extracted modeling factors of the former two were 84.8% and 85.0%, 81.9% and 80.0%, 89.0% and 88.5% respectively. The recognition accuracy of the resubstitution and external validation of tea category using specific tea modeling based on the three methods were 94.2% and 95.0%, 89.2% and 90.0%, 93.0% and 95.0% respectively, and 4 discriminant functions of synchronous analysis and specific tea analysis which can discriminate these four kinds of tea effectively were established respectively. The results also indicated that the effect of tea-specific modeling was better than synchronous modeling.

Key words: tea category, fourier infrared spectra, stepwise discriminant analysis

CLC Number:

TS272
R122.4

WU Quanjin, DONG Qinghua, SUN Weijiang. Discriminant Analysis of Tea Category Based on Fourier Infrared Spectra[J]. Journal of Tea Science, 2014, 34(1): 63-70.

References

[1] 孙威江, 董青华, 周卫龙, 等. 乌龙茶品质评定与产品判别研究[J]. 茶叶科学, 2011, 31(4): 305-312.
[2] 叶乃兴. 茶叶研究法[M]. 北京: 中国农业出版社, 2011: 139.
[3] Jose Luis Moreira, Lucia Santos.Spectroscopic interferences in fourier trasform infrared wine analysis[J]. Analytica Chimica Acta, 2004, 513(1): 263-268.
[4] Capron X, Smeyers-Verbeke J, Massart D L.Multivariate determination of the geographical origin of wines form four different countries[J]. Food Chemistry, 2007, 101(4): 1585-1597.
[5] Kemsley E K, Ruault S, Wilson R H.Discrimination between coffea arabica and coffea canephora variant robusta beans using infrared spectroscopy[J]. Food Chemistry, 1995(54): 321-326.
[6] 徐荣, 孙素琴, 刘友刚, 等. 红外光谱法用于肉苁蓉属中药识别研究[J]. 光谱学与光谱分析, 2010, 30(4): 897-900.
[7] 刘嘉, 李建超, 陈嘉, 等. 葛粉掺假的傅里叶变换红外光谱法识别研究[J]. 食品科学, 2011, 32(8): 226-230.
[8] 周小芬, 叶阳, 周竹定, 等. 基于近红外光谱法的大佛龙井茶品质评价研究[J]. 光谱学与光谱分析, 2012(11): 2971-2975.
[9] 陈全胜, 赵杰文, 张海东, 等. 基于向量机的近红外光谱鉴别茶叶的真伪[J]. 光学学报, 2006, 26(6): 933-937.
[10] 张娅玲, 吕才有, 张超, 等. 普洱茶的傅里叶变换红外光谱研究[J]. 食品科学, 2009, 30(17): 173-175.
[11] Yong He, Xiaoli Li, Xunfei Deng.Discrimination of varieties of tea using nearing infrared spectroscopy by principal component analysis and BP model[J]. Journal of Food Engineering, 2007, 79(4): 1238-1242.
[12] 叶国注, 袁海波, 江用文, 等. 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.
[13] 成浩, 王丽鸳, 周健, 等. 基于化学指纹图谱的扁形茶产地判别分析研究[J]. 茶叶科学, 2008, 28(2): 83-88.
[14] 赵艳丽. 茶叶不同产地特性的红外光谱分析[D]. 河北: 河北大学, 2010: 36-37.
[15] 潘燕飞. 傅里叶红外光谱法用于茶叶品质的鉴定[J]. 烟台大学学报: 自然科学与工程版, 2008, 21(4): 266-272.
[16] 林新, 牛智有. 绿茶茶多酚近红外光谱定量分析模型优化研究[J]. 食品科学, 2009, 30(10): 144-148.

Discriminant Analysis of Tea Category Based on Fourier Infrared Spectra

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10

[1]	SUN Ying, CHEN Xin, YANG Hua, YING Jian, SHAO Danqing, LÜ Xiaohua, XIAO Jie, CHEN Zhixiong, LI Song, QIN Junjie, ZHENG Bin, GAO Jianshe. Clinical Trial on the Effect of Drinking Jinhua Xiangyuan Tea for 3 Months on the Improvement of Glucose and Lipid Metabolism in A Small Sample Hyperlipidemia Population [J]. Journal of Tea Science, 2022, 42(4): 561-576.
[2]	TIAN Haixia, WEI Zhenzhen, MA Yue, LI Song, DAI Shen, LIU Haixin, HAO Binxiu. Study on the Application of Three-dimensional Vial Fermentation Technology of Puer Tea [J]. Journal of Tea Science, 2022, 42(4): 577-587.
[3]	BIAN Xianbing, WU Min, JIA Jiangming, DONG Chunwang, ZHANG Chen'an, ZHAO Runmao, CHEN Jianneng, WANG Jinshuang. Development of Amplitude Adjustable Imitation Manual Rocking Green Device for Oolong Tea and Research of Process Parameters [J]. Journal of Tea Science, 2022, 42(3): 409-422.
[4]	LYU Haowei, WU Chuanyu, TU Zheng, CHEN Jianneng, JIA Jiangming, CHEN Zhiwei, YE Yang. EDEM-based Optimization of Classification Parameters of Machine-picked Tea Fresh Leaf Vibratory Classifier [J]. Journal of Tea Science, 2022, 42(1): 120-130.
[5]	LIU Shiyu, LI Daohe. Analysis on the Cause of Fluctuation of Tea Export Trade between China and the United States——Based on the Modified CMS Model [J]. Journal of Tea Science, 2021, 41(6): 876-888.
[6]	DAI Qianying, YE Yingjun, AN Qi, ZHENG Fangling, XIAO Mingji, XIAO Mengxuan, WANG Huiqiang, ZHANG Haiwei. Sensory Characteristics of Yellow Large Leaf Tea by Quantitative Descriptive Analysis and Construction of Flavor Wheel [J]. Journal of Tea Science, 2021, 41(4): 535-544.
[7]	SHI Yali, ZHU Yin, MA Wanjun, YANG Gaozhong, WANG Mengqi, SHI Jiang, PENG Qunhua, LIN Zhi, LYU Haipeng. Research Progress on the Volatile Compounds of Premium Roasted Green Tea [J]. Journal of Tea Science, 2021, 41(3): 285-301.
[8]	YUE Wenjie, JIN Xinyi, CHEN Mingjie, YE Naixing, GUO Li, ZHAO Feng. Analysis of Metabolite Changes in the Natural Withering Process of Fu′an White Tea Based on Non-targeted Metabolomics Approach [J]. Journal of Tea Science, 2021, 41(3): 379-392.
[9]	LIN Jiazheng, TU Zheng, CHEN Lin, YE Yang, LIU Fei, WANG Yuwan, YANG Yunfei, WU Xun, LYU Haowei. The Effect of Red Light Withering on the Volatile Components of Tea Leaves and the Quality of Black Tea Product [J]. Journal of Tea Science, 2021, 41(3): 393-405.
[10]	NING Jing, LI Jianquan, LIU Benying, ZHENG Hongfa, LU Fengmei, CHEN Lei, LIU Zhen, YE Shengtao, HUANG Hao, YANG Peidi, WU Gang, YANG Yang. Study on the Changes of Main Flavor Components of Yunnan Large Leaf Sun-dried Green Tea Before and After Fungal Fermentation [J]. Journal of Tea Science, 2021, 41(2): 213-227.
[11]	ZHU Chenpeng, PENG Hongjing, XIAO Qinghua, SHI Haojie, WU Guang. Tea Authenticity Verification Method Based on Exclusive Binary Classifier [J]. Journal of Tea Science, 2021, 41(2): 228-236.
[12]	CHEN Lin, ZHANG Yinggen, CHEN Jian, SONG Zhenshuo, XIANG Lihui, YU Wenquan, YOU Zhiming. Aroma Profiling of Fresh Leaves of Oolong Tea Cultivars during White Tea Processing [J]. Journal of Tea Science, 2020, 40(6): 771-781.
[13]	ZENG Jie, DENG Zhihui, FU Hongjuan, LIU Chang, GU Yi, ZOU Yixin, CHANG Hui. Theaflavin Activates Nrf2/HO-1 Pathway to Alleviate Oxidative Stress Injury in Vascular Endothelial Cells [J]. Journal of Tea Science, 2020, 40(5): 632-640.
[14]	GAO Chenxi, HUANG Yan, SUN Weijiang. Research Progress of Proanthocyanidins in Tea [J]. Journal of Tea Science, 2020, 40(4): 441-453.
[15]	WANG Gongwei. Coupling and Coordinated Development between Tea Industry and Tourism——A Case Study of 8 Provinces and Regions along the Chinese Section of “Tea Road” [J]. Journal of Tea Science, 2020, 40(4): 555-564.