On Establishment of Different Baking Temperature on Tea Red Pigment of Black Teaand Influence of Near Inf rared Prediction Model

ZHANG Cheng , YE Yang , ZHU Hong-kai , DONG Chun-wang , YANG Jian

doi:10.13718/j.cnki.xsxb.2015.04.009

Journal of Southwest China Normal University(Natural Science Edition)

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2015 Volume 40 Issue 4

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ZHANG Cheng , YE Yang , ZHU Hong-kai , DONG Chun-wang , YANG Jian. On Establishment of Different Baking Temperature on Tea Red Pigment of Black Teaand Influence of Near Inf rared Prediction Model[J]. Journal of Southwest China Normal University(Natural Science Edition), 2015, 40(4). doi: 10.13718/j.cnki.xsxb.2015.04.009

Citation:

ZHANG Cheng , YE Yang , ZHU Hong-kai , DONG Chun-wang , YANG Jian. On Establishment of Different Baking Temperature on Tea Red Pigment of Black Teaand Influence of Near Inf rared Prediction Model[J]. Journal of Southwest China Normal University(Natural Science Edition), 2015, 40(4). doi: 10.13718/j.cnki.xsxb.2015.04.009

On Establishment of Different Baking Temperature on Tea Red Pigment of Black Teaand Influence of Near Inf rared Prediction Model

ZHANG Cheng , YE Yang , ZHU Hong-kai , DONG Chun-wang , YANG Jian

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Abstract

By setting different temperature ,on baking treatment of Black Tea ,a study has been conducted on the change of the tea red pigment .The standard normal variate transformation (SNV) ,SG smooth der‐ivation ,multiplicative scatter correction (MSC) ,mean centering on the near infrared spectra have been used to preprocess the near infrared spectra .And the modeling has been constructed by means of partial least squares (PLS) ,with the correlation coefficient of the model reaching 0 .993 ,to illustrate the model‐ing effect is good .
- Black Tea，TR，near infrared model，PLS,
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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

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