Discrimination of Minnan Oolong Tea Varieties by NIR Spectroscopy
CHENG Quan1, YANG Fang2*, WANG Dan-hong2, LIN Zhen-yu1, QIU Bin1
1. Key Laboratory of Analysis and Detection for Food Safety, Ministry of Education, Fujian Provincial Key Laboratory of Analysis and Detection Technology for Food Safety, Department of Chemistry, Fuzhou University, Fuzhou 350108, China 2. Fujian Enry-Exit Inspection &Quarantine Bureau of P.R.C, Fuzhou 350001, China
Abstract：The present paper presented a fast and non-destructive method for the discrimination of minnan oolong tea varieties by near-infrared spectroscopy technology. Two hundred ten samples including Tieguanyin, Huangjingui, Benshan, Maoxie and Meizhan were collected in different tea plantations of Minnan. NIR spectra of 1 100～1 300 nm and 1 640～2 498 nm were successfully obtained. Prediction model was built by principal component analysis (PCA), and the effects of multiplicative scatter correction(MSC) and standard normal variate(SNV) on the model were observed and compared. It was indicated that the effect of MSC on the model was superior for the effect of SNV because the classification accuracy of model for the calibration samples reached 96%, and this number to the prediction samples was about 90%. These results demonstrated that the near-infrared spectroscopy method established could be an efficient and accurate way for the discrimination of minnan oolong teas and would have a strong practical value.
