Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration
Determination of caffeine content and main catechins contents in green tea (Camellia sinensis L.) using taste sensor technique and multivariate calibration
复制标题
采用味觉传感器技术和多变量校准测定绿茶（Camellia sinensis L.）中的咖啡因含量和主要儿茶素含量
DOI：
10.1016/j.jfca.2009.12.010
复制
发表时间：
2010-06-01
影响因子：
4.3
通讯作者：
Wang, Xinyu
中科院分区：
文献类型：
--
作者：
Chen, Quansheng;Zhao, Jiewen;Wang, Xinyu
本文采用味觉传感器技术结合多元校正方法，对绿色茶中儿茶素（EGCG、EGC和ECG）和咖啡因的含量进行了测定。实验中开发了基于味觉传感器的数据采集系统。分别采用偏最小二乘法（PLS）和主成分分析人工神经网络（PCA-ANN）两种多元校正方法建立预测模型。在建模过程中，采用交叉验证法对部分参数进行了优化。根据预测集的均方根误差（RMSEP）和相关系数（R）评价最终模型的性能。实验结果表明，PCA-ANN模型上级PLS模型，PCA-ANN得到的各优化模型的结果分别为：咖啡因模型的RMSEP（%）= 0.2399，R = 0.9037，心电图模型的RMSEP（%）= 0.3101，R = 0.8204，心电图模型的RMSEP（%）= 0.4113，R = 0.8384; EGCG模型的RMSEP（%）= 0.6065，R = 0.9473。本工作表明，味觉传感器技术与多元校正可以成功地用于测定绿色茶中的主要儿茶素和咖啡碱的含量。(C)2010年爱思唯尔公司All rights reserved.
Taste sensor technique with multivariate calibration was attempted to determine the contents of catechins (EGCG, EGC and ECG) and caffeine in green tea in this work. The system of data acquisitions based on taste sensor was developed in the experiment. Two multivariate calibrations, which were partial least square (PLS) and artificial neural network with principal component analysis (PCA-ANN), were applied to build forecasting models, respectively. Some parameters were optimized by cross-validation in building model. The performance of the final model was evaluated according to root mean square error of prediction (RMSEP) and correlation coefficient (R) in the prediction set. Experimental results showed that the PCA-ANN model is superior to the PLS model, and the results of each optimal model were obtained by PCA-ANN as follows: RMSEP (%) = 0.2399, R = 0.9037 for Caffeine model; RMSEP (%)= 0.3101, R = 0.8204 for ECG model; RMSEP (%)= 0.4113, R = 0.8384 for EGC model; RMSEP (%) = 0.6065, R = 0.9473 for EGCG model. This work demonstrated that taste sensor technique with multivariate calibration can be successfully employed to determine main catechins and caffeine contents in green tea. (C) 2010 Elsevier Inc. All rights reserved.