Simultaneous determination of six main types of lipid-soluble pigments in green tea by visible and near-infrared spectroscopy.

Lipid-soluble pigments make great contributions to the color of green tea. This study aimed to rapidly and simultaneously measure six main types of lipid-soluble pigments in green tea by using the visible and near-infrared (Vis-NIR) spectroscopy. A total of 135 tea samples with five kinds and three grades were collected for spectral scanning and color measurement, and their lipid-soluble pigments contents were measured by high performance liquid chromatography. It can be found that tea color was closely related to the six pigments. And there were significant differences in lipid-soluble pigments contents among these kinds and grades. Finally, quantitative determination models of the six pigments obtained excellent results with Rp2 of 0.975, 0.973, 0.993, 0.919, 0.962 and 0.965 respectively based on multiple linear regression with the characteristic wavelengths. These results demonstrated that the Vis-NIR spectroscopy combined with chemometrics is a powerful tool for rapid determination of lipid-soluble pigments in green tea.

[1]  Kuangda Tian,et al.  A new spectral variable selection pattern using competitive adaptive reweighted sampling combined with successive projections algorithm. , 2014, The Analyst.

[2]  H. Horie,et al.  Analysis of tea components by high-performance liquid chromatography and high-performance capillary electrophoresis. , 2000, Journal of chromatography. A.

[3]  K. Saitoh,et al.  Reversed-phase high-performance thin-layer chromatography and column liquid chromatography of chlorophylls and their derivatives , 1987 .

[4]  Yan-de Liu,et al.  [Analysis of chlorophyll in Gannan navel orange with algorithm of GA and SPA based on hyperspectral]. , 2012, Guang pu xue yu guang pu fen xi = Guang pu.

[5]  Junliang Liu,et al.  Application of FT-NIR-DR and FT-IR-ATR spectroscopy to estimate the chemical composition of bamboo (Neosinocalamus affinis Keng) , 2011 .

[6]  D. Rodriguez-Amaya,et al.  A scheme for obtaining standards and HPLC quantification of leafy vegetable carotenoids , 2002 .

[7]  B. Schoefs Chlorophyll and carotenoid analysis in food products. Properties of the pigments and methods of analysis , 2002 .

[8]  Yuqin Ke,et al.  Time-course of photosynthesis and non-structural carbon compounds in the leaves of tea plants (Camellia sinensis L.) in response to deficit irrigation , 2014 .

[9]  Toshiyuki Suzuki,et al.  Analysis of chlorophylls and their derivatives by matrix-assisted laser desorption/ionization-time-of-flight mass spectrometry. , 2009, Analytical biochemistry.

[10]  Xiaoli Li,et al.  Nondestructive measurement and fingerprint analysis of soluble solid content of tea soft drink based on Vis/NIR spectroscopy , 2007 .

[11]  P. Tamuly,et al.  Chemical characterisation of CTC black tea of northeast India: correlation of quality parameters with tea tasters' evaluation , 2009 .

[12]  T. Kao,et al.  An improved high performance liquid chromatography-photodiode array detection-atmospheric pressure chemical ionization-mass spectrometry method for determination of chlorophylls and their derivatives in freeze-dried and hot-air-dried Rhinacanthus nasutus (L.) Kurz. , 2011, Talanta.

[13]  J. Lafeuille,et al.  Quantitation of chlorophylls and 22 of their colored degradation products in culinary aromatic herbs by HPLC-DAD-MS and correlation with color changes during the dehydration process. , 2014, Journal of agricultural and food chemistry.

[14]  Lucian A. Lucia,et al.  Near-Infrared Spectroscopy and Chemometric Analysis for Determining Oxygen Delignification Yield , 2008 .

[15]  Marcelo Blanco,et al.  NIR spectroscopy: a rapid-response analytical tool , 2002 .

[16]  Y. Shioi,et al.  Identification of chlorophylls and carotenoids in major teas by high-performance liquid chromatography with photodiode array detection. , 2003, Journal of agricultural and food chemistry.

[17]  Changjun Hou,et al.  Discrimination of Chinese green tea according to varieties and grade levels using artificial nose and tongue based on colorimetric sensor arrays. , 2014, Food chemistry.

[18]  Howard Mark,et al.  Chemometrics in Spectroscopy , 2007 .

[19]  Wei He,et al.  Validation of origins of tea samples using partial least squares analysis and Euclidean distance method with near-infrared spectroscopy data. , 2012, Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy.

[20]  Yoshio Makino,et al.  Parsimonious model development for real-time monitoring of moisture in red meat using hyperspectral imaging. , 2016, Food chemistry.

[21]  T. Fearn,et al.  Near infrared spectroscopy in food analysis , 1986 .

[22]  A. Cepeda,et al.  Review of methods for analysis of carotenoids , 2014 .

[23]  Hongbin Pu,et al.  Determination of trace thiophanate-methyl and its metabolite carbendazim with teratogenic risk in red bell pepper (Capsicumannuum L.) by surface-enhanced Raman imaging technique. , 2017, Food chemistry.

[24]  B. Gandul-Rojas,et al.  Digestive stability, micellarization, and uptake by Caco-2 human intestinal cell of chlorophyll derivatives from different preparations of pea (Pisum sativum L.). , 2008, Journal of agricultural and food chemistry.

[25]  Yong He,et al.  Discrimination of varieties of tea using near infrared spectroscopy by principal component analysis and BP model , 2007 .

[26]  Application of near-infrared reflectance spectroscopy to evaluate the lutein and β-carotene in Chinese kale , 2009 .

[27]  Wenming He,et al.  Prediction of hot-water-soluble extractive, pentosan and cellulose content of various wood species using FT-NIR spectroscopy. , 2013, Bioresource technology.

[28]  G. Downey,et al.  Review: The Application of near Infrared Spectroscopy to the Measurement of Bioactive Compounds in Food Commodities , 2010 .

[29]  J. Warthesen,et al.  Degradation of Lycopene, α‐Carotene, and β‐Carotene During Lipid Peroxidation , 2000 .