| 绿茶、红茶、白茶和乌龙茶化学组分的差异性分析 |
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| 引用本文： | 王继坤,陈桥,郑桂清.绿茶、红茶、白茶和乌龙茶化学组分的差异性分析[J].北京农业,2011(18):135-137. |
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| 作者姓名： | 王继坤 陈桥 郑桂清 |
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| 作者单位： | 北京中防昊通科技中心; |
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| 基金项目： | 公益性质检行业科研项目资金支持 |
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| 摘 要： | 通过测定绿茶、红茶、乌龙茶以及白茶中矿物质元素组分、茶多酚组分,茶氨酸组分含量水平;采用主成分因子分析、聚类分析法和人工神经网络系统等化学计量法对获取的数据进行统计分析,形成化学分类的参考依据。
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| 关 键 词： | 茶叶 化学组分 分类方法 聚类分析法 儿茶素 矿质元素 茶氨酸 |
chemical constituent's difference analysis of green tea or black tea or white tea and oolong |
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| Wang Jikun Chen Qiao Zheng Guiqing.chemical constituent's difference analysis of green tea or black tea or white tea and oolong[J].Beijing Agriculture,2011(18):135-137. |
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| Authors: | Wang Jikun Chen Qiao Zheng Guiqing |
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| Institution: | Wang Jikun Chen Qiao Zheng Guiqing |
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| Abstract: | This by measuring the green tea,black tea,oolong tea and white tea components in minerals,polyphenols components,levels of theanine component;using principal component factor analysis,cluster analysis and artificial neural network system stoichiometry obtain data for statistical analysis,the formation of chemical classification of reference. |
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| Keywords: | tea chemical composition Classification Cluster analysis Catechin Mineral elements Theanine |
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