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近红外光谱技术结合特征变量筛选快速检测绿茶滋味品质
作者姓名:Wu RM  Zhao JW  Chen QS  Huang XY
作者单位:1. 江苏大学食品与生物工程学院,江苏镇江212013;江西农业大学工学院,江西南昌330045
2. 江苏大学食品与生物工程学院,江苏镇江,212013
基金项目:国家自然科学基金项目,江苏省自然科学基金项目,江苏大学博士创新计划项目
摘    要:茶汤滋味是茶叶品质的核心,该研究利用近红外光谱技术快速榆测绿茶滋味品质.试验以滋味化学鉴定法作为绿茶滋味品质检测的标准方法,试验得到的滋味总得分值作为近红外光谱预测模型的参考测量值.在模型建立过程中,首先利用联合区间偏最小二乘法(sipLS)筛选特征子区间;然后,用遗传算法(GA)在特征子区间内优选特征变量.最优模型在...

关 键 词:近红外光谱  联合区间偏最小二乘法  遗传算法  绿茶  滋味品质

Determination of taste quality of green tea using FT-NIR spectroscopy and variable selection methods
Wu RM,Zhao JW,Chen QS,Huang XY.Determination of taste quality of green tea using FT-NIR spectroscopy and variable selection methods[J].Spectroscopy and Spectral Analysis,2011,31(7):1782-1785.
Authors:Wu Rui-mei  Zhao Jie-wen  Chen Quan-sheng  Huang Xing-yi
Institution:School of Food & Biological Engineering, Jiangsu University, Zhenjiang 212013, China. wuruimei036@163.com
Abstract:The present paper was attempted to study the feasibility to determine the taste quality of green tea using FT-NIR spectroscopy combined with variable selection methods. Chemistry evaluation, as the reference measurement, was used to measure the total taste scores of green tea infusion. First, synergy interval PLS (siPLS) was implemented to select efficient spectral regions from SNV preprocessed spectra; then, optimal variables were selected using genetic algorithm (GA) from these selected spectral regions by siPLS, and the optimal model was achieved with Rp = 0.8908, RMSEP = 4.66 in the prediction set when 38 variables and 6 PLS factors were included. Experimental results showed that the performance of siPLS-GA model was superior to those of others. This study demonstrated that NIR spectra could be used successfully to measure taste quality of green tea and siPLS-GA algorithm has superiority to other algorithm in developing NIR spectral regression model.
Keywords:
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