Effect of variable selection and rapid determination of total tea polyphenols contents in Fuzhuan tea by near-infrared spectroscopy

IF 2.1 4区 农林科学 Cyta-Journal of Food Pub Date : 2022-10-14 DOI:10.1080/19476337.2022.2128429
Jingxue Liu, J. Xin, T. Gao, Fengyi Li, Xie Tian
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Abstract

ABSTRACT This study attempted to measure the total polyphenols contents in Fuzhuan tea by near-infrared (NIR) spectroscopy coupled with an appropriate multivariate calibration method. Partial least squares (PLS), synergy interval PLS (si-PLS), and genetic algorithm-based PLS (ga-PLS) were carried out comparatively to calibrate regression models. The root mean square error of prediction (RMSEP), determination coefficient (Rp2), and P-value between the true and predicted values of prediction set were used to evaluate the performance of the final model. The ga-PLS model showed the best performance compared with the PLS and si-PLS models. The optimal model obtained Rp2 = 0.9996 and RMSEP = 0.0488 for the prediction set using only 37 spectral data points. No significant difference was observed between the true and predicted tea polyphenol contents in the prediction set (P > 0.05). NIR spectroscopy together with the ga-PLS algorithm can be used to rapidly predict the total polyphenol contents in Fuzhuan tea.
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变量选择及近红外光谱法快速测定福专茶中茶多酚含量的影响
摘要:本研究采用近红外(NIR)光谱法,结合适当的多变量定标方法测定茯茯茶中总多酚的含量。采用偏最小二乘(PLS)、协同区间PLS (si-PLS)和遗传算法PLS (ga-PLS)对回归模型进行校正。用预测均方根误差(RMSEP)、决定系数(Rp2)和预测集真实值与预测值之间的p值来评价最终模型的性能。与PLS和si-PLS模型相比,ga-PLS模型表现出最好的性能。最优模型仅使用37个光谱数据点,预测集的Rp2 = 0.9996, RMSEP = 0.0488。预测集中茶多酚含量的真实值与预测值之间无显著差异(P < 0.05)。近红外光谱结合ga-PLS算法可以快速预测茯茯茶中总多酚的含量。
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来源期刊
Cyta-Journal of Food
Cyta-Journal of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
4.40
自引率
0.00%
发文量
37
期刊介绍: CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.
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