Determination of Quality-related Constituents of tea Drink by Near-infrared Spectroscopy

Abstract

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.

Key words: tea drink, quality-related constituents, near-infrared spectroscopy

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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Determination of Quality-related Constituents of tea Drink by Near-infrared Spectroscopy

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