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Rapid detection of catechins during black tea fermentation based on electrical properties and chemometrics

文献类型： 外文期刊

作者： Dong, Chunwang 1 ; Ye, Yulong 1 ; Yang, Chongshan 1 ; An, Ting 1 ; Jiang, Yongwen 1 ; Ye, Yang 1 ; Li, Yaqi 1 ; Yang, Yan 1 ;

作者机构： 1.Chinese Acad Agr Sci, Tea Res Inst, Hangzhou 310008, Zhejiang, Peoples R China

2.Jiangsu Univ Sci & Technol, Sch Grain Sci & Technol, Zhenjiang 212003, Jiangsu, Peoples R China

3.Sichuan Acad Agr Sci, Tea Search Inst, Chengdu 610066, Sichuan, Peoples R China

关键词： Black tea; Catechins; Fermentation; Electrical properties; Chemometrics

期刊名称：FOOD BIOSCIENCE （ 影响因子：3.067； 五年影响因子：3.433 ）

ISSN： 2212-4292

年卷期： 2021 年 40 卷

页码：

收录情况： SCI

摘要： Catechins are important to evaluate the quality of black tea. In this study, a quantitative prediction model was established based on the measurement of electrical properties and a chemometrics method to detect the catechin content in fermented black tea. The effects of different preprocessing, variable screening methods, and nonlinear algorithms on the model were studied. Results show that the electrical parameters most sensitive to catechin content are equivalent parallel capacitance, loss factor, and reactance mainly at low frequencies (0.05-0.1 kHz). Normalization processing (Zscore), variable combinations? population analysis and the iterative retained infor-mation variable algorithm (VCPA-IRIV), and the nonlinear intelligent algorithm random forest (RF) can all effectively improve the performance of a catechin prediction model. In the VCPA-IRIV-RF model, the number of introduced variables was reduced from 162 to 9 with a compression ratio of 94.5%; the root mean square error of prediction and the root mean square error of validation of this model were only 0.269 and 0.214, respectively. The predictive correlation coefficient, correlation coefficient of calibration, and residual predictive deviation increased to 0.988, 0.994, and 5.47, respectively, indicating the good performance of the model. The rapid and nondestructive determination of catechin content in black tea fermentation using a method to detect the elec-trical properties seems to be practical.

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