文献类型： 外文期刊

作者： Chen, Yi ¹ ; Deng, Jing ¹ ; Wang, Yuanxing ¹ ; Liu, Boping ² ; Ding, Jian ³ ; Mao, Xuejin ¹ ; Zhang, Juan ¹ ; Hu, Haitao; ¹ ;

作者机构： 1.Nanchang Univ, State Key Lab Food Sci & Technol, Nanchang 330047, Peoples R China

2.Jiangxi Inst Comp Technol, Nanchang 330002, Peoples R China

3.Jiangxi Acad Agr Sci, Agr Informat Inst, Nanchang 330000, Peoples R China

关键词： identification;near-infrared diffuse reflection spectroscopy;discriminant analysis;albino tea;discriminant partial least squares;white tea

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.638； 五年影响因子：3.802 ）

ISSN： 0022-5142

年卷期： 2014 年 94 卷 5 期

页码：

收录情况： SCI

摘要： BACKGROUND White tea and albino tea have their own nutritional characteristics, but from the appearance they are quite similar to each other. It is not easy to distinguish them with existing analytical tools or by visual inspection. The current study proposed a rapid method to discriminate them based on near-infrared (NIR) spectroscopy associated with supervised pattern recognition methods. RESULTS For this purpose, discriminant partial least-squares (DPLS) and discriminant analysis (DA) were employed to build classification models on the basis of a reduced subset of wavenumbers and different pretreatment methods. A completely independent validation set was also used to test the model performance. The results of the DA model showed that with the SNV Karl Norris derivative spectral pre-treatment samples from the two different origins could be 100% correctly discriminated. Similarly, for the DPLS model, the best classification results were obtained with the multiplicative scattering correction (MSC) + first derivative spectral pre-treatments; the accuracy of identification was 98.48% for the calibration set and 100% for the validation set. CONCLUSION The overall results demonstrated that NIR spectroscopy with pattern recognition could be successfully applied to discriminate white tea and albino tea quickly and non-destructively without the need for various analytical determinations. (c) 2013 Society of Chemical Industry