Rapid discriminant method for fermentation quality of congou black tea on basis of near-infrared spectrum 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 problems such as complex procedures, inability to make judgments in a timely and rapid manner, and limitations
Active Publication Date: 2015-01-21
ANHUI AGRICULTURAL UNIVERSITY
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Chinese patent documents "A method for discriminating the fermentation quality of Gongfu black tea based on near-infrared spectroscopy combined with total catechin analysis technology" (CN104034692A) and "A method for discriminating the fermentation quality of Gongfu black tea based on near-infrared spectroscopy combined with amino acid analysis technology "(CN104020129A) discloses two different methods for judging the fermentation quality of Gongfu black tea based on near-infrared spectroscopy technology, which realizes the quantitative determination of the fermentation quality of Gongfu black tea, but both methods need to measure the content of certain components in Gongfu black tea , although the judgment result is accurate, but the procedure is complicated, and the judgment cannot be made in time and quickly, which is subject to certain restrictions in the production and processing process
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Embodiment 1
[0049] (1) Selection of samples:
[0050] Select moderately fermented, under-fermented, and over-fermented Gongfu black tea samples to randomly divide the calibration set and prediction set; from 0 hours of fermentation, select a sample every half hour until the end of over-fermentation for 2 hours, a total of 133 samples were obtained, of which There are 58 moderately fermented samples, 36 under-fermented samples, and 40 over-fermented samples. The fermentation conditions of the obtained samples are 90% humidity and 26°C; the obtained samples are randomly divided into calibration sets according to the ratio of 3:1 and prediction set, 89 calibration set samples and 44 prediction set samples were obtained. The samples were dried and pulverized, sieved to 40-60 mesh, weighed 10g, sealed and refrigerated, and used as sample materials for near-infrared spectroscopy collection.
[0051] (2) Sample preprocessing:
[0052] Collecting the near-infrared spectrogram of the sample, sele...
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The invention discloses a rapid discriminant method for the fermentation quality of congou black tea on the basis of a near-infrared spectrum analysis technology. The rapid discriminant method comprises the following steps: selecting congou black tea samples undergoing proper fermentation, poor fermentation and excessive fermentation, randomly dividing calibration sets and prediction sets, scanning obtained spectrum data by utilizing a near-infrared spectrum, and establishing a discriminant model for the quality of the congou black tea by adopting a PLS-DA (Partial Least Squares Discriminant Analysis) discriminant method to realize rapid discrimination on the fermentation degree of the congou blank tea. The rapid discriminant method disclosed by the invention is scientific, accurate, fast and simple and is used for quantitative judgment of the fermentation quality of the congou blank tea.
Description
technical field [0001] The invention relates to a method for analyzing and judging tea quality, in particular to a method for quickly judging the fermentation quality of Gongfu black tea based on near-infrared spectrum analysis technology. Background technique [0002] Black tea is the main body of international tea trade. According to different processing techniques, it can be divided into three categories: Souchong black tea, Gongfu black tea and black crushed tea. Among them, Gongfu black tea is the most widely distributed and has the largest output. In the processing of Gongfu black tea, fermentation is the key process of initial production. Insufficient fermentation will lead to tea leaves with green smell, bitter taste, and soup color is not red; while excessive fermentation will result in low-maturity tea aroma, weak taste, red and dark soup color, which will eventually affect the product. Quality, only moderate fermentation can guarantee the quality of black tea. ...
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Inventor 宁井铭颜玲张正竹黄财旺韦玲冬方俊婷
Owner ANHUI AGRICULTURAL UNIVERSITY