食品工业科技2017，Vol.38Issue(17)：1-4,9,5.DOI:10.13386/j.issn1002-0306.2017.17.001
基于主成分和聚类分析研究茯砖茶加工过程品质变化
Quality changes of Fuzhuan Tea during processing period based on principal component and cluster analysis
摘要
Abstract
Ten time periods samples from processing process of Fuzhuan Tea were collected,and 18 quality component were measured.Principal component analysis and cluster analysis were used to investigate the quality component,the relationship between the sample and the quality component were constructed.The results indicated that major changed components in the processing of Fuzhuan Tea was EGCG,GCG,ECG,tea polyphenols,soluble sugars,gallic acid and water extracts.The contribution ratios of the three principal components were 56.45％,26.29％ and 8.46％.It could be concluded through cluster analysis that processing process of Fuzhuan Tea was divided into four stages.The first stage was the Maocha period,including the Maocha and the zeroth day of fungus growing.The second stage was the early stage of fungus growing,including the pilefermentation,the third and sixth day of fungus growing.The third stage was the late stage of fungus growing,including the 9th day,the 12th day and the 15th day of fungus growing.The fourth stage was the drying period of Fuzhuan tea,including the 18th day,and the 22th day of fungus growing.This study established a evaluation system to change the quality of the process during the processing of Fuzhuan tea,and determined the Fuzhuan tea processing time of the dividing line.关键词
茯砖茶/发花/品质成分/主成分分析/聚类分析Key words
Fuzhuan tea/fungus growing/quality components/principal component analysis/cluster analysis分类
轻工纺织引用本文复制引用
李永迪,刘仲华,黄建安,张贻杨,林海燕,李勤..基于主成分和聚类分析研究茯砖茶加工过程品质变化[J].食品工业科技,2017,38(17):1-4,9,5.基金项目
国家自然科学基金面上项目(31471706) （31471706）
湖南省自然科学基金(13JJ4067) （13JJ4067）
湖南农业大学引进人才项目(13YJ13) （13YJ13）
湖南省教育厅科学研究项目(15C0670) （15C0670）
作物种质创新与资源利用重点实验室开放研究项目(16KFXM11). （16KFXM11）
