Wuyi cinnamon baking degree distinguishing method based on partial least square method infrared and chromatography

• Main Authors: YU WENQUAN, GAO RUIZHEN, CHEN YUAN
• Format: Patent
• Language: Chinese; English
• Published: 17.11.2023
• Subjects: CALCULATING; COMPUTING; COUNTING; IMAGE DATA PROCESSING OR GENERATION, IN GENERAL; INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIRCHEMICAL OR PHYSICAL PROPERTIES; MEASURING; PHYSICS; TESTING

The invention relates to a Wuyi cinnamon baking degree distinguishing method based on partial least squares infrared and chromatography. The method comprises the following steps: acquiring spectral information by adopting different wavelengths in an infrared spectrum, measuring gallic acid, theobromine, GC, EGC, theanine, catechin, syringic acid, EC, EGCG, GCG, cyanidin, ferulic acid, ECG and pelargonin data of different baking processes at the same time, and performing data conversion processing to obtain two-dimensional data to establish a partial least squares analysis PLSD-DA prediction model. Analyzing a PLSD-DA prediction model based on an established partial least square method to identify different baking degrees in an unknown Wuyi cinnamon tea sample, and if a prediction result is 1, performing light baking; if the prediction result is 2, the baking fire is medium baking fire; if the prediction result is 3, the to-be-detected tea sample is high baking fire. 本发明涉及一种基于偏小二乘法红外和色谱的武夷肉桂焙火程度判别方法。采用红外光谱中不同波