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Method for identifying quality of Congou black tea based on near infrared spectrum combined with catcchins analysis technology

A technology of near-infrared spectroscopy and Gongfu black tea, which is applied in the field of tea quality analysis and judgment, can solve the problems of great influence on the judgment results and lack of quantitative indicators

Inactive Publication Date: 2014-09-10
ANHUI AGRICULTURAL UNIVERSITY
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Problems solved by technology

In production practice, people's control of black tea fermentation degree and quality evaluation mainly rely on sensory experience to judge, lack of quantitative indicators, and the judgment results are greatly affected by human factors

Method used

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  • Method for identifying quality of Congou black tea based on near infrared spectrum combined with catcchins analysis technology
  • Method for identifying quality of Congou black tea based on near infrared spectrum combined with catcchins analysis technology
  • Method for identifying quality of Congou black tea based on near infrared spectrum combined with catcchins 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 detailed implementation methods and specific operating procedures are provided, 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 raw materials

[0040] Select 52 moderately fermented Gongfu black tea samples, 52 mildly fermented Gongfu black tea samples, and 52 over-fermented black tea samples, respectively dry and pulverize the samples, and sieve to between 40 mesh and 60 mesh. The sample size is 10g. The calibration set and prediction set were randomly divided in a ratio of 3:1. Among them, 104 samples were obtained as a calibration set for establishing a prediction model, and the remaining 52 samples were used as a prediction set to test the ...

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Abstract

The invention discloses a method for identifying the quality of Congou black tea based on the near infrared spectrum combined with a catcchins analysis technology. The method comprises the following steps: selecting a sample and carrying out pretreatment; measuring the content of catcchin in the sample by a high-performance liquid chromatograph; acquiring the spectrum of the sample, building a catcchin near infrared spectrum quantitative judgment model by use of the synergy interval partial least squares, finding the catcchin change distribution and identifying the quality of the Congou black tea. According to the method, standard normal variable type (SNVT) is utilized to perform treatment on the acquired original spectra and the SiPLS synergy interval partial least squares (Synergy Interval Partial Least Square) is adopted to construct the catcchin near infrared spectrum quantitative judgment model, thereby providing a scientific and accurate quantitative judgment method for the fermentation quality of the 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 spectrum combined with catechin total analysis technology. Background technique [0002] Black tea is the main body of the international trade of tea. According to different processing techniques, it can be divided into three categories: Souchong black tea Gongfu, Gongfu black tea and black crushed 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→rolling→fermentation→drying. Fermentation is the key process of the primary production of Gongfu black tea. Insufficient fermentation will lead to greenish taste, bitter taste and not red soup; over-fermentation will result in aroma of the product. Uncomfortable undercooking, weak taste, red and dark soup color will eve...

Claims

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Application Information

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IPC IPC(8): G01N21/359
Inventor 宁井铭颜玲张正竹宛晓春方骏婷
Owner ANHUI AGRICULTURAL UNIVERSITY
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