食品工业科技2025，Vol.46Issue(20)：330-336,7.DOI:10.13386/j.issn1002-0306.2024110350
都匀毛尖茶汤品质数字化评价研究
Digital Evaluation of the Infusion Quality of Duyun Maojian Tea
摘要
Abstract
Objective:To conduct a digital evaluation of the quality of Duyun Maojian tea infusion.Methods:Firstly,the sensory evaluation method was performed and the content of internal components was determined to define the quality of Duyun Maojian tea infusion.Then,the principal component analysis and correlation coefficient method were comprehensively applied to screen the internal components closely related to the quality of the tea infusion.Finally,an evaluation model of tea infusion quality was established by the methods of partial least squares regression(PLS)and backpropagation artificial neural network(BP-ANN).Results:The cumulative variance contribution rate of the first three principal components in the tea infusion was 97.85％.Seven components reflecting the quality of the tea infusion were screened,including amino acids,tea polyphenols,water extracts,total catechins,(-)-epigallocatechin gallate,(-)-epicatechin gallate,and(-)-epigallocatechin.The comparison of the two established models for predicting the quality of Duyun Maojian tea infusion showed that the determination coefficient of the validation set(Rp)and the root mean square error of the prediction(RMSEP)in the linear PLS method were 0.788 and 1.264,respectively.While in the nonlinear BP-ANN method,they were 0.962 and 0.516,respectively.This indicated that the BP-ANN model had a better stability.Conclusion:The application of the BP-ANN method combined with principal component analysis and correlation analysis has achieved a rapid and accurate digital evaluation of the quality of Duyun Maojian tea infusion,which provides a useful reference for the quality evaluation of other tea infusions.关键词
都匀毛尖/茶汤/相关分析/人工神经网络/模型Key words
Duyun Maojian/tea infusion/correlation analysis/backpropagation artificial neuralnetwork/quality evaluation model分类
轻工纺织引用本文复制引用
韦玲冬,刘迪迪,赵亮琴,潘小珊,王顺春,李静,梅鑫..都匀毛尖茶汤品质数字化评价研究[J].食品工业科技,2025,46(20):330-336,7.基金项目
校级教育质量提升工程项目(2024XJG04) （2024XJG04）
贵州省基础研究计划(自然科学项目)(黔科合基础-ZK[2022]一般548) （自然科学项目）
国家自然科学基金项目(32160727) （32160727）
贵州省高等学校茶树特征性成分研究重点实验室(黔教技[2023]027号) （黔教技[2023]027号）
现代农业产业学院项目(QNSY(sn)202307). （QNSY(sn）
