绿茶滋味品质的伏安型电子舌检测机理研究

项目名称： 绿茶滋味品质的伏安型电子舌检测机理研究

项目编号： No.31201368

项目类型： 青年科学基金项目

立项/批准年度： 2013

项目学科： 食品检验学

项目作者： 韦真博

作者单位： 浙江大学

项目金额： 22万元

中文摘要： 绿茶的价值主要体现于溶解在茶汤中对人体有益物质含量的多少及滋味成分组成配比是否符合消费者的要求，因此茶汤滋味是衡量绿茶滋味品质最重要的指标。绿茶的滋味品质通常由专业品茶师通过感官判定，而该方法易受到"客观环境"和"主观心理"的影响，且评审人员容易产生感官疲劳。 本课题提出了应用伏安型电子舌技术检测绿茶滋味品质的新方法，侧重于基于多传感器阵列的伏安型电子舌在不同的扫描电压条件下对绿茶滋味品质检测的机理研究。拟在分析不同滋味品质等级绿茶的伏安型电子舌响应信号差异的基础上，探明传感器在不同的扫描电压条件下对绿茶滋味成分响应的灵敏度，揭示不同滋味品质等级的绿茶对传感器响应特性的影响规律，阐明绿茶滋味成分与伏安型电子舌响应信号的相关性，获取较佳的模式识别方法，实现伏安型电子舌对绿茶滋味品质等级的定性区分和滋味成分的定量预测，为绿茶滋味品质检测专用伏安型电子舌的开发提供理论基础。

中文关键词： 伏安型电子舌；绿茶；电极阵列；特征值；模式识别

英文摘要： The value of green tea was decided by the content of beneficial material of tea liquor and the suitable proportion of compositions of taste. Therefore, the taste quality of tea liquor is the most important indexes in green tea quality designation. The taste quality of green tea was usually designed by a sensory panel, which was easy disturbed by subjective factors and objective factors, and the sense organ was easy to fatigue in continuous calssifying the taste quality of green tea. In this study, the voltammetric electronic tongue (VE-tongue) was first applied in detecting the taste quality of green tea. The research was focused on the basic research about mechanism of detecting the taste quality of green tea by VE-tongue based on sensors array and various amplitude pulses. On the basis of analysis the difference between the responses of the green tea liquors, the sensitivity of sensors to compositions of taste was explored to reveal the characteristics of sensor array's responses to compositions of varied quality of green tea, and the correlation between sensor array's responses and taste quality of green tea was analyzed. Data processing was applied to find the optimum pattern recognition to identify the taste quality of green tea and to predict taste quality indexes by the VE-tongue. Based on the research,

英文关键词： Voltammetric electronic tongue；Green tea；Sensor array；Feature data；Pattern recognition