三维荧光光谱和主成分分析法在茶叶品质鉴别中的应用研究

Application of three-dimensional fluorescence spectroscopy and principal component analysis technique in tea quality identification

提出一种综合运用三维荧光光谱、等强度指纹图谱和主成分分析技术对多种茶叶样本进行品质鉴定和种类区分的新方法。三维荧光谱可提供比常规荧光谱更加完整的特征信息,以荧光谱的多峰为变量,以其荧光强度值为样本观测值,利用主成分分析法实现了异常茶样本的检测,并利用贡献图确定影响茶性能的关键因素。通过对15种茶叶样品进行的实验,验证了该方法的可行性。

A novel method is proposed to characterize and differentiate tea samples by using three-dimensional fluorescence spectroscopy（TDFS）,contour fingerprint plot and principal component analysis（PCA） technique. Compared with conventional fluorescence spectroscopy techniques,TDFS can show more fluorescence characteristics. Multi-peaks of spectrum are regarded as variables, fluorescence intensities corresponding to these peaks are observed. The main factors can be determined by contribution-plot. The method was validated by experiment on 15 tea samples and it can be adopted by factories for tea quality monitoring.