title: Non-destructive determination of total polyphenols content and classification of storage periods of Iron Buddha tea using multispectral imaging system.
abstract: Total polyphenols is a primary quality indicator in tea which is consumed worldwide. The feasibility of using near infrared reflectance (NIR) spectroscopy (800-2500nm) and multispectral imaging (MSI) system (405-970nm) for prediction of total polyphenols contents (TPC) of Iron Buddha tea was investigated in this study. The results revealed that the predictive model by MSI using partial least squares (PLS) analysis for tea leaves was considered to be the best in non-destructive and rapid determination of TPC. Besides, the ability of MSI to classify tea leaves based on storage period (year of 2004, 2007, 2011, 2012 and 2013) was tested and the classification accuracies of 95.0% and 97.5% were achieved using LS-SVM and BPNN models, respectively. These overall results suggested that MSI together with suitable analysis model is a promising technology for rapid and non-destructive determination of TPC and classification of storage periods in tea leaves.
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China.
authors.forename: Chuanwu
authors.initials: C
authors.lastname: Xiong
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China.
authors.forename: Changhong
authors.initials: C
authors.lastname: Liu
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China.
authors.forename: Wenjuan
authors.initials: W
authors.lastname: Pan
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China.
authors.forename: Fei
authors.initials: F
authors.lastname: Ma
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China.
authors.forename: Can
authors.initials: C
authors.lastname: Xiong
authors.affiliation: R&D Center, Hefei Meiya Optoelectronic Technology Inc., Hefei 230088, China.
authors.forename: Li
authors.initials: L
authors.lastname: Qi
authors.affiliation: Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson, SC 29634, United States.
authors.forename: Feng
authors.initials: F
authors.lastname: Chen
authors.affiliation: Rice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China.
authors.forename: Xuzhong
authors.initials: X
authors.lastname: Lu
authors.affiliation: Rice Research Institute, Anhui Academy of Agricultural Sciences, Hefei 230031, China. Electronic address: yjianbo@263.net.
authors.forename: Jianbo
authors.initials: J
authors.lastname: Yang
authors.affiliation: School of Biotechnology and Food Engineering, Hefei University of Technology, Hefei 230009, China; School of Medical Engineering, Hefei University of Technology, Hefei 230009, China. Electronic address: lzheng@hfut.edu.cn.
authors.forename: Lei
authors.initials: L
authors.lastname: Zheng
mesh_terms: D061353:Food Storage; D059808:Polyphenols / Q000737:chemistry*; D019265:Spectroscopy, Near-Infrared / Q000379:methods*; D013662:Tea / Q000737:chemistry*
chemical_list: D059808:Polyphenols; D013662:Tea
keywords: Chemometrics; Iron Buddha tea; Multispectral imaging; Near infrared reflectance spectroscopy; Non-destructive determination; Total polyphenols