Highly discriminant rate of Dianhong black tea grades based on fluorescent probes combined with chemometric methods
Highly discriminant rate of Dianhong black tea grades based on fluorescent probes combined with chemometric methods
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基于荧光探针结合化学计量学方法的滇红红茶等级高判别率
DOI：
10.1016/j.foodchem.2019.125046
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发表时间：
2019
期刊：
影响因子：
8.8
通讯作者：
Zhang Zhengzhu
中科院分区：
文献类型：
--
作者：
Zhu Jing;Zhu Fengyuan;Li Luqing;Cheng Linlin;Zhang Liang;Sun Yue;Wan Xiaochun;Zhang Zhengzhu
以碳量子点（cd）为荧光探针，建立了一种基于荧光图像的滇红红茶品级判别分析方法。不同品级的滇红红茶含有不同数量的茶多酚。茶多酚可以淬灭CDs的荧光强度，产生不同的荧光峰；然后可以通过主成分分析和贝叶斯分析来判别滇红红茶的品级。与其他方法需要额外的数据处理相比，我们的方法的优点是可以直接使用荧光曲线，并且取得了令人满意的结果。我们首次使用cd结合化学计量学对8个品级的滇红红茶进行了鉴定，并提供了一种利用纳米技术提高鉴定率的新方法，避免了复杂的数据处理。
We established a novel Dianhong black tea grades discriminant analytic technique based on a fluorescence image along with carbon quantum dots (CDs) as fluorescent probes. Different grades of Dianhong black tea contain different various amounts of tea polyphenols. Tea polyphenols can quench the fluorescent intensity of CDs, resulting in different fluorescent peaks; Dianhong black tea grades can then be discriminated through the use of principal component analysis and Bayesian analysis. Compared with the additional data processing required in other methods, the advantage of our method is that the fluorescence curve can be used directly, and it achieves satisfactory results. We firstly used CDs combined with chemometrics to identify eight grades of Dianhong black tea, and we also provide a new method that improves the identification rate using nanotechnology to avoid performing complex data processing.