Study on Quality Evaluation of Dafo Longjing Tea Based on Near Infrared Spectroscopy
ZHOU Xiao-fen1, 2, YE Yang1*, ZHOU Zhu-ding3, QIAN Yuan-feng1, 2
1. Tea Research Institute, Chinese Academy of Agricultural Sciences, Key Laboratory of Tea Processing Engineering of Zhejiang Province, Hangzhou 310008, China 2. Graduate School of Chinese Academy of Agricultural Sciences, Beijing 100081, China 3. Tea Station of Xinchang, Shaoxing 312500, China
Abstract:Seven quantitative analysis models for Dafo Longjing tea, including tea color, liquor color, aroma, taste, infused leaf, total points of five factors and total points of six factors, were built by applying near infrared spectroscopy combined with partial least squares (NIRS-PLS), in order to find a objective and scientific method for tea quality evaluation. Results showed that both the calibration samples and the prediction samples of the seven models had acquired a high fitting degree when the number of principal components was below 10, and the value of Rc, RMSEC, Rp and RMSEP were between 90.48%~98.43%, 1.14%~2.09%, 90.00%~96.65%, and 1.52%~2.84%, respectively. Among them, the total points of five factors model had the best prediction performance, and the value of Rp and RMSEP was 96.65% and 1.52%, respectively. Moreover, it was also found that the prediction precision of total points models were higher than that of single factor ones. It seems that the quality evaluation of Dafo Longjing tea could be realized by using NIRS-PLS to some extent.
Key words:Dafo Longjing tea;Quality evaluation;Near infrared spectroscopy(NIRS);Partial least squares method(PLS);Organoleptic evaluation;Quantitative model
[1] CHEN Zong-mao(陈宗懋). Dictionary of China Tea(中国茶叶大辞典). Beijing: China Light Industry Press(北京:中国轻工业出版社), 2000. 388. [2] CHEN Quan-sheng, ZHAO Jie-wen, ZHANG Hai-dong, et al(陈全胜, 赵杰文, 张海东, 等). Acta Optica Sinica(光学学报), 2006, 26(6): 933. [3] He W, Zhou J, Cheng H, et al. Spectrochimica Acta, 2012, 86(2): 399. [4] He Y, Li X L, Deng X F. Journal of Food Engineering, 2007, 79(4): 1238. [5] Tan S M, Luo R M, Zhou Y P, et al. Journal of Chemometrics, 2011, 26(2): 34. [6] WANG Sheng-peng, WAN Xiao-chun, LIN Mao-xian, et al(王胜鹏, 宛晓春, 林茂先, 等). Journal of Tea Science(茶叶科学), 2011, 31(1): 66. [7] Sinija V R, Mishra H N. LWT-Food Science and Technology, 2009, 42(5): 998. [8] Cheng Q S, Zhao J W, Chaitep S, et al. Food Chemistry, 2009, 113(4): 1272. [9] GUO Zhi-ming, ZHAO Jie-wen, CHEN Quan-sheng, et al(郭志明, 赵杰文, 陈全胜, 等). Optics and Precision Engineering(光学精密工程), 2009, 17(8): 1839. [10] Sinija V R, Mishra H N. LWT-Food Science and Technology, 2009, 42(5): 998. [11] LI Xiao-li, CHENG Shu-xi, HE Yong(李晓丽, 程术希, 何 勇). Transactions of the Chinese Society of Agricultural Engineering(农业工程学报), 2010, 26(5): 195. [12] WANG Yu-xia, XU Rong-rong, REN Guang-xin, et al(王玉霞, 徐荣荣, 任广鑫,等). Journal of Tea Science(茶叶科学), 2011, 31(4): 355. [13] Li X, He Y, Wu C Q, et al. Journal of Food Engineering, 2007, 82(3): 316. [14] CHEN Quan-sheng, ZHAO Jie-wen, CAI Jian-rong, et al(陈全胜, 赵杰文, 蔡健荣, 等). Transactions of the Chinese Society of Agricultural Engineering(农业工程学报), 2008, 24(3): 5. [15] Lü Jin, SHI Yang, LIU Hui-jun, et al(吕 进, 施 秧, 刘辉军, 等). Opto-Electronic Engineering(光电工程), 2010, 37(1): 82. [16] YAN Yan-lu, ZHAO Long-lian, HAN Dong-hai, et al(严衍禄, 赵龙莲, 韩东海, 等). The Foundation and Application of Near Infrared Spectroscopy Analysis(近红外光谱分析技术与应用). Beijing: China Light Industry Press(北京:中国轻工业出版社), 2005. 149.