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中国精品科技期刊2020
王曼, 张正竹, 宁井铭, 韦玲冬, 李露青. 基于近红外光谱的黄山毛峰茶鲜叶品质分析及等级快速评价[J]. 食品工业科技, 2014, (22): 57-60. DOI: 10.13386/j.issn1002-0306.2014.22.003
引用本文: 王曼, 张正竹, 宁井铭, 韦玲冬, 李露青. 基于近红外光谱的黄山毛峰茶鲜叶品质分析及等级快速评价[J]. 食品工业科技, 2014, (22): 57-60. DOI: 10.13386/j.issn1002-0306.2014.22.003
WANG Man, ZHANG Zheng-zhu, NING Jing-ming, WEI Ling-dong, LI Lu-qing. Study on quality analysis and class rapid evaluation of tea leaf materials based on near infrared technology[J]. Science and Technology of Food Industry, 2014, (22): 57-60. DOI: 10.13386/j.issn1002-0306.2014.22.003
Citation: WANG Man, ZHANG Zheng-zhu, NING Jing-ming, WEI Ling-dong, LI Lu-qing. Study on quality analysis and class rapid evaluation of tea leaf materials based on near infrared technology[J]. Science and Technology of Food Industry, 2014, (22): 57-60. DOI: 10.13386/j.issn1002-0306.2014.22.003

基于近红外光谱的黄山毛峰茶鲜叶品质分析及等级快速评价

Study on quality analysis and class rapid evaluation of tea leaf materials based on near infrared technology

  • 摘要: 为科学分析茶鲜叶品质,快速直观评价鲜叶等级,采用偏最小二乘(PLS)法建立茶鲜叶中含水率、全氮量和粗纤维含量的近红外定量模型,通过分析近红外光谱-鲜叶内含成分-鲜叶等级间相关性,得到鲜叶等级近红外预测模型。结果表明,茶鲜叶中含水率、全氮量、粗纤维预测模型相关系数(RP)分别为0.9109,0.8989,0.8895,预测均方根误差(RMSEP)为0.361,0.103,0.195,鲜叶等级NIR模型的判别率为93.10%,模型有较高的预测性能。在此基础上自主研发的SNIR-2101茶叶品质分析仪适用性良好,这为茶鲜叶品质分析和等级快速评价提供新思路。 

     

    Abstract: Three quantitative analysis models for fresh tea leaves, including moisture, total nitrogen and crude fiber, were built by applying near infrared spectroscopy combined with partial squares (NIR-PLS) , in order to analyze the quality of the fresh tea leaves, class correlation model based on three main contents by BP-ANN were built. Results showed that both the calibration samples and the prediction samples of models had acquired a high fitting degree, the value of RPwere 0.9109, 0.8989, 0.8895, RMSEP were 0.361, 0.103, 0.195.Based on the high correlation between near-infrared spectroscopy, fresh tea leaves component and class, class model were built by NIR-PLS, the discrimination ratio were 93.10%, the model had high prediction precision.This provided a new way of thinking for quality analysis and class rapid evaluation of tea leaf materials.

     

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