title: Measurement of total anthocyanins content in flowering tea using near infrared spectroscopy combined with ant colony optimization models.
abstract: Flowering tea has become a popular beverage consumed across the world. Anthocyanins content is considered as an important quality index of flowering tea. The feasibility of using near infrared (NIR) spectra at the wavelength range of 10,000-4000 cm(-1) for rapid and nondestructive determination of total anthocyanins content in flowering tea was investigated. Ant colony optimization interval partial least squares (ACO-iPLS) and Genetic algorithm interval partial least squares (GA-iPLS) were used to develop calibration models for total anthocyanins content. Two characteristic wavelength regions (4590-4783, 5770-5,963 cm(-1)), which corresponding to the ultraviolet/visible absorption bands of anthocyanins, were selected by ACO-iPLS. The optimal ACO-iPLS model for total anthocyanins content (R=0.9856, RMSECV=0.1,198 mg/g) had better performance than full-spectrum PLS, iPLS, and GA-iPLS models. It could be concluded that NIR spectroscopy has significant potential in the nondestructive determination of total anthocyanins content in flowering tea.
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Huang
authors.initials: H
authors.lastname: Xiaowei
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China; Key Laboratory of Modern Agricultural Equipment and Technology, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China. Electronic address: zou_xiaobo@ujs.edu.cn.
authors.forename: Zou
authors.initials: Z
authors.lastname: Xiaobo
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Zhao
authors.initials: Z
authors.lastname: Jiewen
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Shi
authors.initials: S
authors.lastname: Jiyong
authors.affiliation: School of Food and Biological Engineering, Jiangsu University, 301 Xuefu Rd., 212013 Zhenjiang, Jiangsu, China.
authors.forename: Zhang
authors.initials: Z
authors.lastname: Xiaolei
authors.affiliation: School of Food Science and Nutrition, The University of Leeds, Leeds LS2 9JT, United Kingdom.
authors.forename: Mel
authors.initials: M
authors.lastname: Holmes
mesh_terms: D000465:Algorithms; D000818:Animals; D000872:Anthocyanins / Q000032:analysis*; D001000:Ants; D002138:Calibration; D016018:Least-Squares Analysis; D008962:Models, Theoretical; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013662:Tea / Q000737:chemistry*
chemical_list: D000872:Anthocyanins; D013662:Tea
keywords: Ant colony optimization; Anthocyanins; Flowering tea; Genetic algorithm; Interval partial least squares