作　　者： (高林）; (秦子涵）; (赵文婷）; (胡小松）; (吴继红）;

机构地区： 中国农业大学食品科学与营养工程学院国家果蔬加工工程技术研究中心，北京100083

出　　处： 《中国食品学报》 2017年第6期206-212,共7页

摘　　要： 以不同等级、储藏年份及产地的普洱茶为原料,研究电子鼻技术在普洱茶区分中的应用。优化检测参数,以茶粉法为普洱茶电子鼻分析的前处理方法。电子鼻技术结合主成分分析可以清晰区分不同等级的普洱茶样品以及不同贮藏年份的普洱熟茶,而不能完全区分不同产地的普洱茶。结论:使用电子鼻技术可鉴别不同品质的普洱茶。 Electronic nose combined with PCA（principal component analysis） were used to determine the differences among samples of Pu-erh tea samples. The pretreatment method of dry tea was better than tea infusions in the differentiating of Pu-erh tea using electronic nose. An application of electronic nose coupled with PCA（principal component analysis） had made it come true to identify Pu-erh tea from different grades and storage time. However, electronic nose could not be effectively used in the distinguishing of different regions. This study may be a reference for the application of the electronic nose technology on the identification of different quality tea.

关 键 词： 普洱茶 电子鼻 主成分分析 区分