Paper Title:
Measurement of the Ratio of Tea Polyphenols to Amino Acids in Green Tea Infusion Based on near Infrared Spectroscopy
  Abstract

This study attempted the feasibility to determine the ratio of tea polyphenols to amino acids in green tea infusion using near infrared (NIR) spectroscopy combined with synergy interval PLS (siPLS) algorithms. First, SNV was used to preprocess the original spectra of tea infusion; then, siPLS was used to select the efficient spectra regions from the preprocessed spectra. Experimental results showed that the spectra regions [7 8 18] were selected, which were out of the strong absorption of H2O. The optimal PLS model was developed with the selected regions when 6 PCs components were contained. The RMSEP value was equal to 0.316 and the correlation coefficient (R) was equal to 0.8727 in prediction set. The results demonstrated that NIR can be successfully used to determinate the ration of tea polyphenols to amino acids in green tea infusion.

  Info
Periodical
Advanced Materials Research (Volumes 301-303)
Chapter
Chapter 2: Measuring and Testing Techniques
Edited by
Riza Esa and Yanwen Wu
Pages
1093-1097
DOI
10.4028/www.scientific.net/AMR.301-303.1093
Citation
S. R. Ai, R. M. Wu, L. Y. Yan, Y. H. Wu, "Measurement of the Ratio of Tea Polyphenols to Amino Acids in Green Tea Infusion Based on near Infrared Spectroscopy", Advanced Materials Research, Vols. 301-303, pp. 1093-1097, 2011
Online since
July 2011
Export
Price
$32.00
Share

In order to see related information, you need to Login.

In order to see related information, you need to Login.

Authors: Yan Ping Zhang, Hui Yun Zhou, Ling Juan Jiang, Zhong Dong Wang
Abstract:This study was carried out to find material basis of which effect germination rate of Salvia miltiorrhiza Bge seeds in different years...
2705
Authors: Chang Feng Chi, Jian She Zhang, Chang Wen Wu, Mei Ying Xu, Bin Wang
Chapter 7: Food Chemistry
Abstract:The nutrient components of mussel, including crude protein, crude fat, crude ash, vitamins and composition of amino acids, were analyzed in...
1455
Authors: You Sheng Wang, Xiao Yan Chen, Li Ping Li, Ling Hu
Chapter 7: Food Chemistry
Abstract:The present study investigated the influence of 1-methylcyclopropene (1-MCP) and salicylic acid (SA) on sugars, organic acids and amino acids...
1361
Authors: Larisa D. Stakhina, Danil S. Petrenko, Adina S. Spabekova
Chapter 1: Chemical Materials and Technologies in Chemical Manufacturing
Abstract:The effect of EOR technologies on the contents of petroporphyrins and naphthenic acids in recovered crude oil was studied using heavy oil...
39