食品研究与开发
食品研究與開髮
식품연구여개발
Food Research and Development
2015年
17期
40-43
,共4页
信阳毛尖%主成分分析%茶多酚%氨基酸
信暘毛尖%主成分分析%茶多酚%氨基痠
신양모첨%주성분분석%다다분%안기산
Xinyang Maojian%principal component analysis%tea polyphenols%amino acid
对信阳群体种所制的不同嫩度、不同等级的15个信阳毛尖样品的主要化学成分进行分析测定,采用主成分分析(principal components analysis,PCA)法,提取3个主成分(即3综合变量),构建数学质量评价模型:F=0.514 69F1+0.262 25F2+0.104 84F3;再通过感官评价法进一步对模型评价结果进行检验,结果显示两种方法具有很好的一致性,表明所构建数学评价模型是可行的,在信阳毛尖等级划分方面,具有一定的指导意义.
對信暘群體種所製的不同嫩度、不同等級的15箇信暘毛尖樣品的主要化學成分進行分析測定,採用主成分分析(principal components analysis,PCA)法,提取3箇主成分(即3綜閤變量),構建數學質量評價模型:F=0.514 69F1+0.262 25F2+0.104 84F3;再通過感官評價法進一步對模型評價結果進行檢驗,結果顯示兩種方法具有很好的一緻性,錶明所構建數學評價模型是可行的,在信暘毛尖等級劃分方麵,具有一定的指導意義.
대신양군체충소제적불동눈도、불동등급적15개신양모첨양품적주요화학성분진행분석측정,채용주성분분석(principal components analysis,PCA)법,제취3개주성분(즉3종합변량),구건수학질량평개모형:F=0.514 69F1+0.262 25F2+0.104 84F3;재통과감관평개법진일보대모형평개결과진행검험,결과현시량충방법구유흔호적일치성,표명소구건수학평개모형시가행적,재신양모첨등급화분방면,구유일정적지도의의.
The principal components of 15 Xinyang Maojian Tea's chemical composition from different tenderness,different grades,different varieties were extracted using principal components analysis,constructing mathematical evaluation model: F = 0.514 69F1 + 0.262 25F2 + 0.104 84F3; the results of mathematical evaluation model on 15 Xinyang Maojian Tea was in close agreement with Sensory evaluation results,Showing that the construction of mathematical evaluation model was feasible.The mathematical evaluation model had the objectivity repeatability and a certain popularization value on Xinyang Maojian grading Avoiding subjectivity of Sensory evaluation.
