Study on Quality Evaluation of Dafo Longjing Tea Based on Near Infrared Spectroscopy

文献类型： 外文期刊

第一作者： Zhou Xiao-fen

作者： Zhou Xiao-fen;Ye Yang;Qian Yuan-feng;Zhou Xiao-fen;Qian Yuan-feng;Zhou Zhu-ding

作者机构：

关键词： Dafo Longjing tea;Quality evaluation;Near infrared spectroscopy (NIRS);Partial least squares method (PLS);Organoleptic evaluation;Quantitative model

期刊名称：SPECTROSCOPY AND SPECTRAL ANALYSIS （ 影响因子：0.589； 五年影响因子：0.504 ）

ISSN： 1000-0593

年卷期： 2012 年 32 卷 11 期

页码：

收录情况： SCI

摘要： Seven quantitative analysis models for Dafo Longjing tea, including tea color, liquor color, aroma, taste, infused leaf, total points of five factors and total points of six factors, were built by applying near infrared spectroscopy combined with partial least squares (NIRS-PLS), in order to find a objective and scientific method for tea quality evaluation. Results showed that both the calibration samples and the prediction samples of the seven models had acquired a high fitting degree when the number of principal components was below 10, and the value of R-c, RMSEC, R-p and RMSEP were between 90.48%similar to 98.43%, 1.14%similar to 2.09%, 90.00%similar to 96.65%, and 1.52%similar to 2.84%, respectively. Among them, the total points of five factors model had the best prediction performance, and the value of R-p and RMSEP was 96.65% and 1.52%, respectively. Moreover, it was also found that the prediction precision of total points models were higher than that of single factor ones. It seems that the quality evaluation of Dafo Longjing tea could be realized by using NIRS-PLS to some extent.

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