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小种红茶水浸出物近红外定量分析模型的建立
引用本文:卢莉,程曦,刘金仙,林燕萍,黄毅彪.小种红茶水浸出物近红外定量分析模型的建立[J].食品研究与开发,2020,41(5):189-193.
作者姓名:卢莉  程曦  刘金仙  林燕萍  黄毅彪
作者单位:武夷学院茶与食品学院,福建武夷山354300;中国乌龙茶产业协同创新中心,福建武夷山354300
基金项目:福建省自然科学基金(2017J01648);福建省科技创新平台建设(2018N2004);福建省2011 协同创新中心——中国乌龙茶产业协同创新中心专项资助项目[闽教科No.(2015)75 号]
摘    要:为实现近红外光谱技术在小种红茶中的快速无损检测,对76份有代表性的小种红茶按现行国家标准测定其水浸出物含量,采集样品的近红外光谱,采用OPUS 7.5软件,结合偏最小二乘法(partial least squares,PLS)建立小种红茶水浸出物含量的近红外定量分析模型。结果表明,所建立的水浸出物定量模型决定系数R2为95.73%,校正均方差(root mean square error of calibration,RMSEC)为0.629,验证均方差(root mean square error of prediction,RMSEP)为0.513。所建立的小种红茶水浸出物含量的近红外定量分析模型较为成功,模型预测效果较好,能够对小种红茶中水浸出物的含量进行快速地分析。

关 键 词:小种红茶  水浸出物  近红外光谱  模型  定量分析
收稿时间:2019/8/9 0:00:00

Establishment of Predictive Model for Quantitative Analysis of Water Extract of Souchong by Near Infrared Spectroscopy
LU Li,CHENG Xi,LIU Jin-xian,LIN Yan-ping,HUANG Yi-biao.Establishment of Predictive Model for Quantitative Analysis of Water Extract of Souchong by Near Infrared Spectroscopy[J].Food Research and Developent,2020,41(5):189-193.
Authors:LU Li  CHENG Xi  LIU Jin-xian  LIN Yan-ping  HUANG Yi-biao
Affiliation:(College of Tea and Food Sciences,Wuyi University,Wuyishan 354300,Fujian,China;Collaborative Innovation Center for Chinese Oolong Tea Industry,Wuyishan 354300,Fujian,China)
Abstract:In order to determine water extract content quickly and non-destructively,totally 76 Souchong samples were measured in laboratory based on chinese national standard methods. The near infrared spectrum of the samples was collected and analyzed with OPUS 7.5 software. A quantitative model of water extract of Souchong was established by partial least squares(PLS). The results showed that the R2,root mean square error of calibration(RMSEC),root mean square error of prediction(RMSEP)values was 95.73 %,0.629 and 0.513,respectively. The model which had good prediction results,was successful and could rapidly analyze the content of water extract of Souchong.
Keywords:Souchong  water extract  near infrared spectroscopy(NIRS)  models  quantitative analysis
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