【作者】 成浩； 王丽鸳； 周健； 叶阳； 刘栩； 陆文渊；

【Author】 Cheng Hao, Wang Li-yuan, Zhou Jian, Ye Yang, Liu Xu, Lu Wenyuan (Key lab of tea chemical engineering of Agricultural Ministry China, Tea Research Institute, Chinese Academy of Agricultural Sciences, Hangzhou, 310008)

【机构】 农业部茶叶化学工程重点开放实验室中国农业科学院茶叶研究所；

【摘要】 在针对提取率和异构化现象优化了样品制备程序的基础上,对三组不同产地的扁形绿茶产品和三组不同品种原料生产的绿茶,尝试了由两个HPLC色谱图采用多元信息融合方法进行象素级融合,制作出各自的数字化多元化学指纹图谱。采用向量夹角法和系统聚类法进行了各样品与各组模式指纹图谱间的相似度比较,结果表明,不同产地或不同品种绿茶指纹图谱间,其相似度存在显著性差异;并采用独立样品对模式指纹图谱进行了验证,结果表明,所建立的模式指纹图谱较好地代表了其来源样品的特征属性。更多还原

【Abstract】 After the sample preparation procedure being optimized for better extraction and less isomerization, the digital multiple chemical fingerprints of three groups of flatten-shaped green tea produced in different area, as well as three groups of tea produced using different cultivar fresh leaves were made by conjoining two HPLC chromatograms. The similarity between the fingerprints of samples and their pattern fingerprints were evaluated by the vectorial angle method and the hierarchical cluster method. The result showed that distinct differences were found between the groups of above mentioned tea samples when they were figured as pattern fingerprints. The pattern fingerprints of different groups were also validated by independent samples. And the result showed that those pattern fingerprints well represented the characteristics of their source samples respectively.更多还原