Rapid prediction of Yongchuan Xiuya tea quality by using near infrared spectroscopy coupled with chemometric methods
| Autor: | Ying ZHANG, Jie WANG, Hongyu LUO, Juan YANG, Xiuhong WU, Quan WU, Yingfu ZHONG |
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| Jazyk: | angličtina |
| Rok vydání: | 2022 |
| Předmět: | |
| Zdroj: | Food Science and Technology, Volume: 43, Article number: e101122, Published: 21 NOV 2022 Food Science and Technology v.43 2023 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
| Popis: | The current developmental trend is to evaluate the quality of Yongchuan Xiuya tea rapidly. After spectrum pre-processing, near infrared spectroscopy (NIRS) coupled with synergy interval partial least squares (siPLS), principal component analysis (PCA) and back propagation-artificial neural network (BP-ANN) was applied to rapidly and non-destructively predict the quality of Yongchuan Xiuya tea. External Yongchuan Xiuya tea samples were used for the actual application of the proposed model. The best pre-processing method was multiple scattering correction coupled with second derivative, and the characteristic spectral regions selected by siPLS were 4381.5-4755.6 cm-1, 4759.5-5133.6 cm-1, 6266.6-6637.8 cm-1 and 7389.9-7760.2 cm-1. The cumulative contribution rate was 99.05% for the first three principal components of the characteristic spectra regions. The transfer function, root mean square error and determinant coefficient of the best BP-ANN prediction model were the tanh function, 0.384 and 0.977, respectively. The root mean square error and determinant coefficient of the external 10 Yongchuan Xiuya tea samples were 0.406 and 0.969, respectively. These results showed that NIRS combined with BP-ANN algorithm can be used to evaluate the quality of Yongchuan Xiuya tea rapidly and accurately. |
| Databáze: | OpenAIRE |
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