江西农业大学学报2012，Vol.34Issue(5)：1026-1031,6.
近红外光谱结合特征变量筛选方法测定茶汤中的氨基酸含量
Determination of Amino Acid Content in Tea Infusion using NIR Spectroscopy Combined with Characteristic Variables Selection Methods
摘要
Abstract
The objective of this study was to evaluate the capacity of NIR spectroscopy to rapidly predict the content of arnino acid in tea infusion. Transmission mode was used to attain NIR spectroscopy of tea infusion. Interval partial least square (iPLS) and synergy interval partial least square (siPLS) were applied to select the feeble amino acid information from NIR spectroscopy of tea infusion in this study. The optimized characteristic variables were used to develop PLS models. The results show that the selected feature variables based on iPLS and siPLS were not within the range of the strong absorbance for water, but the built model using siPLS had better performance than that of iPLS. The optimal siPLS model was achieved with Re =0.912 and RMSECV =0. 185 in the calibration set, Rp =0.912 and RMSEP =0.202 in the prediction set. The attained results can provide a reference for the rapid and real - time determination of the components of in liquid tea drinks.关键词
茶汤/氨基酸/近红外光谱/特征变量筛选Key words
tea infusion/ amino acid/ NIR spectroscopy/ characteristic variables selection分类
化学化工引用本文复制引用
吴彦红,艾施荣,严霖元,杨红飞,胡琪..近红外光谱结合特征变量筛选方法测定茶汤中的氨基酸含量[J].江西农业大学学报,2012,34(5):1026-1031,6.基金项目
江西省科技计划项目(20112BBF60019)和江西省教育厅科学基金项目(GJJ11081) （20112BBF60019）
