| 模糊综合评判法在乌龙茶做青叶品质化学分析中的应用 |
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| 引用本文： | 郝志龙,金心怡,范春梅,江丽萍,黄毅彪,陈寿松. 模糊综合评判法在乌龙茶做青叶品质化学分析中的应用[J]. 热带作物学报, 2011, 32(11): 2157-2162 |
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| 作者姓名： | 郝志龙 金心怡 范春梅 江丽萍 黄毅彪 陈寿松 |
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| 作者单位： | 1 福建农林大学园艺学院2 福建农林大学茶叶研究所;1 福建农林大学园艺学院2 福建农林大学茶叶研究所;天福茶职业技术学院;福建农林大学园艺学院;福建农林大学园艺学院;福建农林大学园艺学院 |
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| 基金项目： | 国家科技支撑计划项目（No. 2007BAD07B02）;福建省科技厅重点项目（No. 2007N0008）。 |
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| 摘 要： | 针对乌龙茶[Camellia sinensis(L.)O.Kuntze]做青叶品质多因子协同综合作用,并具模糊性的特点,建立一种基于模糊数学原理的乌龙茶做青叶品质化学因子综合评价方法.通过构建乌龙茶做青叶品质化学因子模型,采用层次分析法(AHP)确定各品质化学因子权重为多酚类0.134 1、氨基酸0.162 8、黄酮类...
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| 关 键 词： | 乌龙茶 做青叶 品质 模糊综合评判 |
Application of Fuzzy Comprehensive Evaluation on the Chemical Quality Analysis to Fine Manipulated Leaves of Oolong Tea |
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| HAO Zhilong,JIN Xinyi,FAN Chunmei,JIANG Liping,HUANG Yibiao and CHEN Shousong. Application of Fuzzy Comprehensive Evaluation on the Chemical Quality Analysis to Fine Manipulated Leaves of Oolong Tea[J]. Chinese Journal of Tropical Crops, 2011, 32(11): 2157-2162 |
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| Authors: | HAO Zhilong JIN Xinyi FAN Chunmei JIANG Liping HUANG Yibiao CHEN Shousong |
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| Affiliation: | 1 College of Horticultural Science, Fujian Agriculture and Forestry University2 Tea Research Institute, Fujian Agriculture and Forestry University;1 College of Horticultural Science, Fujian Agriculture and Forestry University2 Tea Research Institute, Fujian Agriculture and Forestry University;Tenfu Tea College, Zhangpu;College of Horticultural Science, Fujian Agriculture and Forestry University;College of Horticultural Science, Fujian Agriculture and Forestry University;College of Horticultural Science, Fujian Agriculture and Forestry University |
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| Abstract: | One synthetic evaluation method to the chemical quality factors of fine manipulated leaves of Oolong Tea was established based on the fuzzy mathematics principle, considering the quality is the results of multi-factors coordinated action and of fuzziness characteristic. The weight to chemical quality factors of Oolong Tea was determined by analytic hierarchy process(AHP): polyphenols 0.134 1, amino acid 0.162 8, flavonoids 0.043 1, polysaccharide:0.077 6, water extract contents 0.246 1, polyphenols/amino acid 0.192 0,(amino acid+ polysaccharide)/polyphenols 0.144 4, by constructing the model of chemical quality factor of fine manipulated leaves of Oolong Tea, also passed the consistency test. Synthetically evaluated chemical quality factors of 15 fine manipulated leaves of Oolong Tea with the established fuzzy comprehensive evaluation, and compared with the result of the general evaluation method sensory evaluation, goodness of fit reached 86.7%. This provides a new method to chemical quality analysis of fine manipulated leaves of Oolong Tea. |
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| Keywords: | Oolong tea Fine manipulated leaves Quality Fuzzy comprehensive evaluation |
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