基于近红外光谱的不同发酵类型茶叶判别

食品科学 ›› 2012, Vol. 33 ›› Issue (20): 149-152.

基于近红外光谱的不同发酵类型茶叶判别

张龙1,2，潘家荣2,*，朱诚1,2,*

1.中国计量学院生命科学学院 2.浙江大学生命科学学院，植物生理学与生物化学国家重点实验室

收稿日期:2011-08-22 修回日期:2012-09-06 出版日期:2012-10-25 发布日期:2012-11-09
通讯作者: 张龙 E-mail:10907017@zju.edu.cn
基金资助:
“十一五”国家科技支撑计划：食品安全关键技术--粮油、蔬果等安全控制技术的研究

Discrimination of Different Types of Fermented Tea by Near Infrared Spectroscopy

Received:2011-08-22 Revised:2012-09-06 Online:2012-10-25 Published:2012-11-09

摘要/Abstract

摘要： 应用近红外光谱分析技术结合化学计量学方法对不同发酵程度茶叶进行判别分析。原始近红外光谱数据经不同光谱数据预处理方法以消除噪音，降噪后的光谱进行主成分特征提取，再将主成分得分进行判别分析。结果表明；标准正态变换结合去趋势转化对不同发酵程度的茶叶分类效果最好，其原始分类正确率为100.0%，交叉验证正确分类率为94.4%。此外，茶叶各组分基团的近红外吸收在判别分析中的贡献率分析表明，茶叶组分中C＝O伸缩振动的合频，甲基C—H 键的合频和C—H键的伸缩振动以及氨基酸肽键羰基C＝O键伸缩振动的二级倍频在判别分析中起主要作用。

关键词: 近红外光谱, 茶叶, 光谱预处理, 判别分析, 贡献率

Abstract: Near infrared spectroscopy and chemometrics were combined for discriminating non-fermented tea, semi-fermented tea and fermented tea. The original spectra were de-noised by different spectral pretreatment methods, and then principal components extraction from the de-noised spectra was performed for discrimination analysis. Results showed that the best spectral pretreatment method for classification was standard normal transformation coupled with detrended transformation. The original and cross validation correct classification rates were 100% and 94.4%, respectively. In addition, analysis of the contribution rate of near infrared absorption of bonds in different components of tea to the classification demonstrated that the combined stretching vibration of C=O and methyl C－H bands, the stretching vibration of C－H, and the second overtone vibration of C=O band stretch in amino acids or protein played a very key role in the classification of tea.

Key words: near infrared spectroscopy, tea, spectral pretreatment, discrimination analysis, contribution

中图分类号:

TS201.2

张?龙1,2，潘家荣2,*，朱?诚1,2,*. 基于近红外光谱的不同发酵类型茶叶判别[J]. 食品科学, 2012, 33(20): 149-152.

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