不同炒制方式及贮藏时间对苦荞茶滋味影响的智舌辨识研究

Research of Smartongue on Quality Identification of Tartary Buckwheat Tea with Different Roasting Condition and Storage Period

利用智舌对不同炒制温度、时间以及不同贮藏期的苦荞茶进行品质辨识,采用铂、金、钯、钨、钛和银电极作为工作电极,分别在1,10,100 Hz三个脉冲频率下进行品质检测;并利用主成分分析和线性判别分析对数据进行分析整理.结果表明炒制温度及储藏时间对苦荞茶的滋味品质影响较大,样品之间差异显著.相比之下炒制时间对苦荞茶滋味品质的影响不显著.主成分分析能够区分炒制温度差异较大的苦荞茶,而对于同一炒制温度不同炒制时间的茶样以及不同储期的茶样区分效果不佳.线性判别分析能够有效地区分不同炒制温度和时间制备的12组苦荞茶以及不同储期的7组苦荞茶,其区分指数分别达到99.8%和99.7%.

Smart-tongue was used in quality identification of tartary buckwheat tea in different roasting temperatures, time, and storage periods. Platinum, gold, palladium, tungsten, titanium, and silver electrodes were used as working electrodes to detect the quality under different pulse frequencies of 1, 10, and 100 Hz. Moreover, principal component analysis （PCA） and linear discriminant analysis （LDA） were used for data analysis. The results showed that the quality of tartary buckwheat tea was sig- nificantly influenced by roasting temperature and the storage period. However, roasting time did not sig- nificantly affect the tea quality. PCA could distinguish tartary buckwheat tea produced under big tempera- ture differences, but had nothing to do with tartary buckwheat tea produced under the same roasting tem- perature, different roasting time, and different storage periods. However, LDA could reflect the discrep- ancy in tartary buckwheat tea produced under different roasting temperatures and time （12 samples） and storage periods （7 samples） , and the discrimination indexes （DI） were 99.8% and 99.7%.