Method for discriminating fermentation quality of congou black tea based on near-infrared-spectroscopy-combined amino acid analysis technology

A technology of near-infrared spectroscopy and Gongfu black tea, which is applied in the field of tea quality analysis and judgment

Inactive Publication Date: 2014-09-03
ANHUI AGRICULTURAL UNIVERSITY
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At home and abroad, there are no related articles and reports on the quality judgment of Gongfu black tea fermentation based on near-infrared spectroscopy combined with amino acid analysis technology

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  • Method for discriminating fermentation quality of congou black tea based on near-infrared-spectroscopy-combined amino acid analysis technology
  • Method for discriminating fermentation quality of congou black tea based on near-infrared-spectroscopy-combined amino acid analysis technology
  • Method for discriminating fermentation quality of congou black tea based on near-infrared-spectroscopy-combined amino acid analysis technology

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Embodiment Construction

[0037] The embodiments of the present invention are described in detail below. This embodiment is implemented on the premise of the technical solution of the present invention, and provides a detailed implementation manner and a specific operation process, but the protection scope of the present invention is not limited to the following implementation. example.

[0038] This embodiment includes the following steps:

[0039] (1) Selection and pretreatment of samples;

[0040] Select 52 samples of moderately fermented Gongfu black tea, 52 samples of insufficiently fermented Gongfu black tea, and 52 samples of excessively fermented Gongfu black tea. These 156 samples were dried and pulverized respectively, sieved to between 40 and 60 mesh, and the sample size was 10 g. The samples were randomly divided into calibration and prediction sets in a ratio of 3:1. 104 samples were obtained as the calibration set for establishing the prediction model, and the remaining 52 samples were ...

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Abstract

The invention discloses a method for discriminating fermentation quality of congou black tea based on a near-infrared-spectroscopy-combined amino acid analysis technology. The method comprises: selecting a sample and performing pre-processing; using high performance liquid chromatograph to determine the content of amino acids in the sample; acquiring the spectrum of the sample, utilizing synergy interval partial least square to establish a near-infrared-spectroscopy quantitative discrimination model for amino acids, finding amino acid variation distribution, and discriminating the fermentation quality of congou black tea. According to the method for discriminating the fermentation quality of congou black tea based on the near-infrared-spectroscopy-combined amino acid analysis technology, pretreatment is performed on an acquired original spectrum by utilizing standard normal variable transformation (SNVT), and the amino acid near-infrared discrimination model is constructed by employing synergy interval partial least square (SiPLS). The invention provides the quantitative determining method for scientifically accurately discriminating the fermentation quality congou black tea.

Description

technical field [0001] The invention relates to a method for analyzing and judging tea quality, in particular to a method for judging the fermentation quality of Gongfu black tea based on near-infrared spectroscopy combined with amino acid analysis technology. Background technique [0002] Black tea is the main body of international tea trade. According to the different processing techniques, it can be divided into three categories: Souchong black tea, Gongfu black tea and broken black tea. Among them, Gongfu black tea is the most widely distributed and has the largest output. The processing technology of Gongfu black tea is: fresh leaves→withering→kneading→fermentation→drying. Among them, fermentation is the key process of the initial production of Gongfu black tea. Insufficient fermentation will cause the tea leaves to be green, bitter in taste and not red in color; and excessive fermentation will result in tea leaves. The unpleasant aroma, weak taste, and reddish color of...

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/359
Inventor 宁井铭张正竹颜玲方骏婷宛晓春
Owner ANHUI AGRICULTURAL UNIVERSITY
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