Tea fermentation degree identification method based on infrared spectrum

Abstract

The invention discloses a tea fermentation degree identification method based on an infrared spectrum. In the method, the characteristics of the mid-infrared spectrum data in various typical teas with different fermentation degrees are extracted to obtain main characteristic factors in order to build a characteristic base, and a linear arbiter I of severely fermented tea is determined by a mittellinie method; then, the characteristics of the mid-infrared spectrum data of various typical moderately fermented teas and one mildly fermented tea are extracted, the characteristic base is built by the main characteristic factors, and a linear arbiter II of the moderately fermented tea is determined by the mittellinie method; and finally, the tea to be detected is successively projected on the two characteristic bases, and the fermentation degrees of tea are identified by the linear arbiter I and the linear arbiter II. In the invention, the fermentation degree of tea can be quickly, visually and correctly identified based on the difference of the infrared spectrum of the tea with different fermentation degrees and by virtue of an informatics method, thus the operation is simple, the detection cost is low, the environment is not polluted, and the analysis result is not influenced by subjective consciousness.

Description

technical field

[0001] The invention relates to a method for identifying tea leaves with different degrees of fermentation, and belongs to the technical field of spectral analysis. Background technique

[0002] The production and export of tea plays an important role in my country's national economy, but it lags behind in quality control and quality evaluation. At present, tea quality evaluation methods are sensory evaluation and physical and chemical component analysis methods. The former has a high degree of discrimination, but it is easily disturbed by human factors and external environments, resulting in large differences in quality identification results, and the efficiency of sensory evaluation is relatively low. Low; the latter can carry out quantitative analysis of a single component of tea with high accuracy, but the analysis cycle is long, the procedure is cumbersome, and it is difficult to make a comprehensive and holistic evaluation.

[0003] At present, infrare...

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