Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production

The quality of tea leaves (e.g., their color, appearance, and taste) can be directly influenced by the tea production process, which is closely connected with the content of a number of chemical components formed during the production of the tea leaves. However, the production process is now control...

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Autores principales:	Shengsheng Zhang, Yamin Zuo, Qing Wu, Jiao Wang, Lin Ban, Huili Yang, Zhiwen Bai
Formato:	article
Lenguaje:	EN
Publicado:	Hindawi Limited 2021
Materias:	Analytical chemistry QD71-142
Acceso en línea:	https://doaj.org/article/5b6701e70a6049069e4186a704d413f0
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spelling	oai:doaj.org-article:5b6701e70a6049069e4186a704d413f02021-11-29T00:56:42ZDevelopment and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production2090-887310.1155/2021/9563162https://doaj.org/article/5b6701e70a6049069e4186a704d413f02021-01-01T00:00:00Zhttp://dx.doi.org/10.1155/2021/9563162https://doaj.org/toc/2090-8873The quality of tea leaves (e.g., their color, appearance, and taste) can be directly influenced by the tea production process, which is closely connected with the content of a number of chemical components formed during the production of the tea leaves. However, the production process is now controlled by people's experience, making its quality significantly different. NIRS is a time-saving, cost-saving, and nondestructive method. Therefore, it is necessary to introduce NIRS technology into the quality control of the tea production process. In this study, a quantitative analysis model of caffeine, epigallocatechin-3-gallate (EGCG), and moisture content was established by near-infrared spectroscopy (NIRS) which was united simultaneously with partial least squares (PLSR) for online process monitoring of tea production. The model parameters show that the established model has fine robustness and outstanding measuring accuracy. Then, the feasibility of the established method is verified by the traditional method. Through the verification of the precision of the instrument and the stability of the sample, it is clarified that the model can be further utilized to monitor tea product quality online in a productive process.Shengsheng ZhangYamin ZuoQing WuJiao WangLin BanHuili YangZhiwen BaiHindawi LimitedarticleAnalytical chemistryQD71-142ENJournal of Analytical Methods in Chemistry, Vol 2021 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Analytical chemistry QD71-142
spellingShingle	Analytical chemistry QD71-142 Shengsheng Zhang Yamin Zuo Qing Wu Jiao Wang Lin Ban Huili Yang Zhiwen Bai Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production
description	The quality of tea leaves (e.g., their color, appearance, and taste) can be directly influenced by the tea production process, which is closely connected with the content of a number of chemical components formed during the production of the tea leaves. However, the production process is now controlled by people's experience, making its quality significantly different. NIRS is a time-saving, cost-saving, and nondestructive method. Therefore, it is necessary to introduce NIRS technology into the quality control of the tea production process. In this study, a quantitative analysis model of caffeine, epigallocatechin-3-gallate (EGCG), and moisture content was established by near-infrared spectroscopy (NIRS) which was united simultaneously with partial least squares (PLSR) for online process monitoring of tea production. The model parameters show that the established model has fine robustness and outstanding measuring accuracy. Then, the feasibility of the established method is verified by the traditional method. Through the verification of the precision of the instrument and the stability of the sample, it is clarified that the model can be further utilized to monitor tea product quality online in a productive process.
format	article
author	Shengsheng Zhang Yamin Zuo Qing Wu Jiao Wang Lin Ban Huili Yang Zhiwen Bai
author_facet	Shengsheng Zhang Yamin Zuo Qing Wu Jiao Wang Lin Ban Huili Yang Zhiwen Bai
author_sort	Shengsheng Zhang
title	Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production
title_short	Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production
title_full	Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production
title_fullStr	Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production
title_full_unstemmed	Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production
title_sort	development and validation of near-infrared methods for the quantitation of caffeine, epigallocatechin-3-gallate, and moisture in green tea production
publisher	Hindawi Limited
publishDate	2021
url	https://doaj.org/article/5b6701e70a6049069e4186a704d413f0
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Development and Validation of Near-Infrared Methods for the Quantitation of Caffeine, Epigallocatechin-3-gallate, and Moisture in Green Tea Production

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