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。
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.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2004年第2期135-140,共6页
Food Science
基金
台湾中华发展基金资助
