专业综合与创新实验——基于比色传感阵列和化学计量学的茶叶等级快速鉴别实验

引用本文: 陈瑶, 彭冰, 赵域驰, 肖湘, 王童. 专业综合与创新实验——基于比色传感阵列和化学计量学的茶叶等级快速鉴别实验[J]. 大学化学, 2026, 41(2): 366-374. doi: 10.12461/PKU.DXHX202503036 shu

Citation: Yao Chen, Bing Peng, Yuchi Zhao, Xiang Xiao, Tong Wang. Professional Synthesis and Innovation Experiment: Rapid Identification Experiment of Tea Grades Based on Colorimetric Sensor Array and Chemometrics[J]. University Chemistry, 2026, 41(2): 366-374. doi: 10.12461/PKU.DXHX202503036 shu

专业综合与创新实验——基于比色传感阵列和化学计量学的茶叶等级快速鉴别实验

陈瑶 ^1,2, ,
彭冰 ^1, ,
赵域驰 ^1, ,
肖湘 ^1, ,
王童 ^{2,
,}

1.
湖南工业大学生物与医学工程学院, 湖南株洲 412007;
2.
湖南大学化学化工学院, 化学生物传感与计量学国家重点实验室, 长沙 410082

通讯作者: 王童,E-mail:wangtong@hnu.edu.cn

基金项目:
湖南省教育厅科学研究重点项目(23A0028)；国家自然科学基金(22204049)

摘要: 随着中国饮茶群体的不断扩大以及人们生活质量的提高，名优茶叶越来越受到人们的青睐，人们对名优茶叶的需求量也迅速增加。利用不同等级的茶叶中茶多酚和氨基酸含量的不同，本创新实验基于指示剂置换原理开发了一种简单、廉价的比色传感器阵列，用于快速鉴别两个等级的武夷山岩茶(牛栏坑肉桂和普通肉桂)。通过智能手机拍照成像，MATLAB软件提取图片RGB值，再结合偏最小二乘判别分析法(PLS-DA)对RGB数据进行解析。结果表明，该方法能快速准确的分辨不同等级的茶叶，分类准确度达到100%。本创新实验从解决实际问题出发，与科研前沿相接轨，能有效提升学生的综合实验能力；引入化学计量学前沿知识和手机成像技术，不仅能提高学生对其他学科如图像处理、数据分析的兴趣和认知，还能提高学生对科学实验的参与度和思维深度；此外，基于实验具有仪器设备廉价、视觉效果好等特点，在应用于高校综合性实验开展方面，能解决部分高校大型精密仪器短缺和实验枯燥乏味等问题。

关键词:

English

Professional Synthesis and Innovation Experiment: Rapid Identification Experiment of Tea Grades Based on Colorimetric Sensor Array and Chemometrics

1.
School of Biological Science and Medical Engineering, Hunan University of Technology, Zhuzhou 412007, Hunan Province, China;
2.
State Key Laboratory of Chemo/Biosensing and Chemometrics, College of Chemistry and Chemical Engineering, Hunan University, Changsha 410082, China

Corresponding author: Tong Wang, wangtong@hnu.edu.cn

Received Date: 10 March 2025
Revised Date: 13 May 2025
Available Online: 16 May 2025

Abstract: With the continuous expansion of the tea-drinking population in China and the improvement of people's quality of life, premium and high-quality teas have become increasingly popular, leading to a rapid increase in demand. This innovative experiment capitalizes on the varying contents of tea polyphenols and amino acids in teas of different grades. It developed a simple and cost-effective colorimetric sensor array based on the indicator replacement principle for the rapid identification of two grades of Wuyishan rock tea (Niulankeng cinnamon and ordinary cinnamon). The RGB values of images captured through smartphone photography are extracted using MATLAB software, followed by analysis of the RGB data through partial least squares discriminant analysis (PLS-DA). The results demonstrate that this method can quickly and accurately distinguish between different grades of tea, with a classification accuracy of 100%. This innovative experiment addresses practical challenges and is closely aligned with cutting-edge scientific research, effectively enhancing students’ comprehensive experimental skills. The integration of advanced chemometrics and mobile imaging technology not only increases students’ interest in and understanding of subjects like image processing and data analysis, but also boosts their participation in scientific experiments and deepens their critical thinking. Furthermore, due to its reliance on inexpensive equipment and the clear visual effects it provides, the experiment can be applied in the development of comprehensive experimental curricula in universities. This approach could help solve issues such as the shortage of large-scale precision instruments and the monotony of experiments in certain institutions.

Key words:

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通讯作者: 陈斌, bchen63@163.com

1.
沈阳化工大学材料科学与工程学院沈阳 110142

专业综合与创新实验——基于比色传感阵列和化学计量学的茶叶等级快速鉴别实验

通讯作者: 王童,E-mail:wangtong@hnu.edu.cn

English

Professional Synthesis and Innovation Experiment: Rapid Identification Experiment of Tea Grades Based on Colorimetric Sensor Array and Chemometrics

Corresponding author: Tong Wang, wangtong@hnu.edu.cn

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通讯作者: 陈斌, bchen63@163.com

中国化学会秘书处

专业综合与创新实验——基于比色传感阵列和化学计量学的茶叶等级快速鉴别实验

通讯作者: 王童,E-mail:wangtong@hnu.edu.cn

English

Professional Synthesis and Innovation Experiment: Rapid Identification Experiment of Tea Grades Based on Colorimetric Sensor Array and Chemometrics

Corresponding author: Tong Wang, wangtong@hnu.edu.cn

CCS Chemistry：嵌段共聚物自组装成 “三明治”二维有机材料，实现纳米级压力传感功能

CCS Chemistry：颜徐州、鲍哲南： 你的皮肤可能是一片SPMs

CCS Chemistry：工作高效不疲劳，只须让催化剂动起来

CCS Chemistry：静电组装导向聚合- 聚电解质纳米凝胶量化制备新策略

CCS Chemistry：金黄色葡萄球菌醛基脱氢酶是如何识别特异性底物的？

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