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投稿时间：2019-03-19
投稿时间：2019-03-19
中文摘要: 为通过不同鲜叶嫩度名优绿茶氨基酸组分差异分析，实现分类判别，采用氨基酸分析仪对单芽、1 芽1 叶、1芽2 叶的名优绿茶样品进行游离氨基酸组分测定，通过主成分分析（principal components analysis，PCA）和贝叶斯（Bayes）判别分析法进行判别分析。结果表明：不同鲜叶嫩度名优绿茶氨基酸组分构成存在各自的典型特征，以磷酸丝氨酸、磷酸乙醇胺、天冬氨酸、苏氨酸、天冬酰胺、谷氨酸、茶氨酸、异亮氨酸、亮氨酸、苯丙氨酸、赖氨酸、精氨酸、脯氨酸含量为因子通过Bayes 判别能较好进行区分。依据茶样中氨基酸组分含量，通过结合PCA 和Bayes 判别分析法能够实现对不同鲜叶嫩度名优绿茶的有效判别。
Abstract:Based on the analysis of amino acid components of famous green tea with different fresh leaf tenderness，a classification and discrimination were realized.The free amino acid components of famous green tea samples of single bud，bud with one leaf，two leaves were determined by automatic amino acid analyzer，and the discriminant analysis was carried out by principal component analysis （PCA）and Bayes discriminant analysis.The results showed that amino acid components of green tea with different tenderness of fresh leaves had their own typical characteristics.Tea samples with different tenderness of fresh leaves could be distinguished through the Bayes discriminant analysis when serine phosphate，ethanolamine phosphate，aspartic acid，threonine，asparagine，glutamic acid，theanine，isoleucine，phenylalanine，lysine，arginine，proline were chosen as factors.According to the content of amino acid in tea samples，combined with PCA and Bayes discriminant analysis，the green tea with different fresh leaf tenderness could be distinguished effectively.
文章编号：201914029 中图分类号： 文献标志码：
基金项目:湖北省农业科技创新中心创新团队项目（2016-620-000-001-032）；国家茶叶产业技术体系项目（CARS-19）
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