| 茶饮料品质相关成分的近红外线光谱技术分析 |
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| 引用本文： | 龚加顺,刘佩瑛,刘勤晋,区少梅.茶饮料品质相关成分的近红外线光谱技术分析[J].食品科学,2004,25(2):135-140. |
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| 作者姓名： | 龚加顺 刘佩瑛 刘勤晋 区少梅 |
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| 作者单位： | 云南农业大学食品科技学院，西南农业大学园艺系，西南农业大学仪器科学院，台湾中兴大学食科系 |
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| 摘 要： | 本试验以140个茶饮料样品为试材,探讨了近红外线光谱技术(NIRS)快速测定共饮料品质相关成分的可行性。试验结果表明,所建立的品质成分近红外校正模型(calibrationequations)可应用于茶饮料的°Brix、pH值、色泽的HunterL、a、b值、茶多酚(TPP)、总儿茶素(TC)、总氨基酸(TAA)、茶红素(TR)、茶黄素(TF)及咖啡碱(CF)等品质成分的快速检测分析,而无需任何化学药品。
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| 关 键 词： | 茶饮料 品质成分 近红外线光谱技术 |
| 文章编号： | 1002-6630(2004)02-0135-06 |
Determination of Quality-related Constituents of tea Drink by Near-infrared Spectroscopy |
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| GONG jia-shun,LIU Pei-ying,LIU Qin-jin,QU Shao-mei.Determination of Quality-related Constituents of tea Drink by Near-infrared Spectroscopy[J].Food Science,2004,25(2):135-140. |
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| Authors: | GONG jia-shun LIU Pei-ying LIU Qin-jin QU Shao-mei |
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| Affiliation: | 1.College of Food Seience of Yunnan Agricultural University;2.Department ofHorticulture, Southwest Agricultural University;3.College of Food Science ofSouthwest Agricultural Universit;4.Department of Food Science ChungxingUniversity |
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| Abstract: | The present study examined the potential of using near-infrared spectroscopy as a rapid method to determinesimultaneously most of the relevant constituents in tea drink. The calibration program was set up with the full wavelength rangefrom 400 to 2500 nm, respectively, using the modified partial least-squares (MPLS) algorithm. The results of this studydemonstrated that near-infrared spectroscopy is potentially useful for detecting the constituents of °Brix, pH value, Hunter L,a, b value, tea polyphenols (TPP), total catechins (TC), tocal free amino acid (TAA), thearubigins (TR), theaflavins (TF) andcaffeine (CF) of tea drink. |
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| Keywords: | tea drink quality-related constituents near-infrared spectroscopy |
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