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宁井铭,张正竹,谷勋刚,宛晓春,孙文通.基于高效液相色谱的普洱晒青毛茶指纹图谱识别方法[J].农业工程学报,2010,26(3):243-248.DOI:
基于高效液相色谱的普洱晒青毛茶指纹图谱识别方法
投稿时间:2009-04-24  修订日期:2009-11-11
中文关键词:  高效液相色谱法,农产品,品质控制,制茶工程,晒青毛茶,指纹图谱
基金项目:国家支撑计划项目(2007BAD58B04;2007BAD58B06);农业部现代农业产业体系(农科教发【2008】10);中国博士后科学基金(20080430757)
作者单位
宁井铭 农业部茶及药用植物安全生产重点开放实验室合肥 230036 
张正竹 农业部茶及药用植物安全生产重点开放实验室合肥 230036 
谷勋刚 农业部茶及药用植物安全生产重点开放实验室合肥 230036 
宛晓春 农业部茶及药用植物安全生产重点开放实验室合肥 230036 
孙文通 云南省产品质量监督检验中心昆明 650223 
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中文摘要:为了对不同产地的晒青毛茶进行鉴别,研究了晒青毛茶高效液相色谱指纹图谱的不同识别方法。运用相关系数、夹角余弦和重叠率3种方法分别计算指纹图谱的相似度,以数字化指纹图谱为基础,对样品进行了系统聚类,分析了18个茶叶样品的主成分,并以前2个主成分作二维散点图。结果表明,3种方法均能准确地体现指纹图谱的相似程度,使毛茶与绿茶得到良好的分离;茶叶内含成分复杂,主成分较多,7个主成分累计贡献率为88.61%,系统聚类和二维排序散布图能够区分晒青毛茶和绿茶,具有简便、直观的特点。4种识别模式均能较好地对指纹图谱进行识别,为普洱茶原料鉴别和质量控制提供新的试验依据。
.Fingerprint identification method of Pu’er raw tea based on high performance liquid chromatography profiles[J].Transactions of the Chinese Society of Agricultural Engineering (Transactions of the CSAE),2010,26(3):243-248.DOI:
Fingerprint identification method of Pu’er raw tea based on high performance liquid chromatography profiles
Author NameAffiliation
  
  
  
  
  
Key words:high performance liquid chromatography, agricultural products, quality control, tea process engineering, Pu’er raw tea, fingerprint
Abstract:Different recognition methods of the fingerprint for solar dried Pu’er raw tea was investigated based on their high performance liquid chromatography (HPLC) profiles, in order to identify Pu’er raw tea from different places. Similarity of the fingerprint was calculated by comparing their HPLC profiles using three methods, namely correlation coefficient, angle cosine and overlap rate, respectively. Based on the digitalized fingerprint, tea samples were systematically clustered. The main components of 18 tea samples were analyzed, in which the former two main components were employed to plot a two-dimensional scatter map. The results showed that each of the three employed methods could reflect the similarity of the fingerprint accurately, by which solar dried Pu’er raw tea could be well identified from green tea. Although the component of tea sample is complicated and the main component is rich, the selected seven main components contributed 88.61% of the total. Solar dried Pu’er raw tea samples could be distinguished obviously from green tea samples by using method of either systematic clustering or two-dimensional map. The recognition modes described could not only provide an identification method for fingerprints, but also provide an experimental foundation for quality control of raw material for Pu’er tea.
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