Nondestructive estimation of total free amino acid in green tea by near infrared spectroscopy and artificial neural networks

IFIP Advances in Information and Communication Technology

Volumn 369 AICT, Issue PART 2, 2012, Pages 43-53

  Guo, Zhiming ^a   Chen, Liping ^a   Zhao, Chunjiang ^a   Huang, Wenqian ^a   Chen, Quansheng ^b  

^a National Engineering Research Center of Intelligent Equipment for Agriculture   (China)

^b JIANGSU UNIVERSITY   (China)

Author keywords

back propagation neural network; free amino acid; green tea; Near infrared spectroscopy; nondestructive estimation

Indexed keywords

BACK PROPAGATION NEURAL NETWORKS; CHEMICAL COMPOSITIONS; CORRELATION COEFFICIENT; CROSS VALIDATION; FREE AMINO ACIDS; GREEN TEA; MULTIPLICATIVE SCATTER CORRECTION; MULTIVARIATE CALIBRATION; NIR SPECTROSCOPY; NON DESTRUCTIVE; OPTIMAL RESULTS; PARTIAL LEAST-SQUARES REGRESSION; PLS MODELS; PRE-TREATMENT; PREDICTIVE ABILITIES; PRETREATMENT METHODS; ROOT-MEAN-SQUARE ERROR OF PREDICTIONS; SYSTEMATIC NOISE; TEA SAMPLES; WAVELENGTH RANGES;

AGRICULTURE; FORECASTING; INFRARED DEVICES; MEAN SQUARE ERROR; NEAR INFRARED SPECTROSCOPY; NEURAL NETWORKS; OPTIMIZATION; REGRESSION ANALYSIS;

AMINO ACIDS;

EID: 84870525287     PISSN: 18684238     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-3-642-27278-3_6     Document Type: Conference Paper

References (29)

1. Moreda-Pineiro, A., Fisher, A., Hill, S. J.: The classification of tea according to region of origin using pattern recognition techniques and trace metal data. Journal of Food Composition and Analysis 16(2), 195-211 (2003
2. Chen, Q., Guo, Z., Zhao, J.: Identification of green tea's (Camellia sinensis (L. )) quality level according to measurement of main catechins and caffeine contents by HPLC and support vector classification pattern recognition. Journal of Pharmaceutical and Biomedical Analysis 48(5), 1321-1325 (2008
3. Naithani, V., Nair, S., Kakkar, P.: Decline in antioxidant capacity of Indian herbal teas during storage and its relation to phenolic content. Food Research International 39(2), 176-181 (2006
4. Hung, Y.-T., Chen, P.-C., Chen, R. L. C., Cheng, T.-J.: Sequential determination of tannin and total amino acid contents in tea for taste assessment by a fluorescent flow-injection analytical system. Food Chemistry 118(3), 876-881 (2010
5. Juneja, L. R., Chu, D.-C., Okubo, T., Nagato, Y., Yokogoshi, H.: L-theanine: a unique amino acid of green tea and its relaxation effect in humans. Trends in Food Science & Technology 10(6), 199-204 (1999
6. Kuroda, Y., Hara, Y.: Antimutagenic and anticarcinogenic activity of tea polyphenols. Mutation Research/Reviews in Mutation Research 436(1), 69-97 (1999
7. Sakanaka, S., Juneja, L. R., Taniguchi, M.: Antimicrobial effects of green tea polyphenols on thermophilic spore-forming bacteria. Journal of Bioscience and Bioengineering 90(1), 81-85 (2000
8. Ding, Y., Yu, H., Mou, S.: Direct determination of free amino acids and sugars in green tea by anion-exchange chromatography with integrated pulsed amperometric detection. Journal of Chromatography A 982(2), 237-244 (2002
9. Alcazar, A., Ballesteros, O., Jurado, J. M., Pablos, F., Martin, M. J., Vilches, J. L.: Differentiation of green, white, black, oolong, and Puerh teas according to their free amino acids content. Journal of Agricultural and Food Chemistry 55, 5960-5965 (2007
10. Kim, T., Lee, Y. K., Park, S. G., Choi, I. S., Ban, J. O., Park, H. K.: L-theanine, an amino acid in green tea, attenuates β-amyloid-induced cognitive dysfunction and neurotoxicity: Reduction in oxidative damage and inactivation of ERK/p38 kinase and NF-κB pathways. Free Radical Biology and Medicine 47(11), 1601-1610 (2009
11. Reich, E., Schibli, A., Widmer, V., Jorns, R., Wolfram, E., DeBatt, A.: HPLC methods for identification of green tea and green tea extract. Journal of Liquid Chromatography and Related Technologies 29, 2141-2151 (2006
12. Wang, L., Xu, R., Hu, B., Li, W., Sun, Y., Tu, Y.: Analysis of free amino acids in Chinese teas and flower of tea plant by high performance liquid chromatography combined with solid-phase extraction. Food Chemistry 123(4), 1259-1266 (2010
13. Aucamp, J. P., Hara, Y., Apostolides, Z.: Simultaneous analysis of tea catechins, caffeine, gallic acid, theanine and ascorbic acid by micellar electrokinetic capillary chromatography. Journal of Chromatography A 876, 235-242 (2000
14. Kato, M., Gyoten, Y., Sakai-Kato, K., Toyooka, T.: Rapid analysis of amino acids in Japanese green tea by microchip electrophoresis using plastic microchip and fluorescence detection. Journal of Chromatography A 1013(1), 183-189 (2003
15. Luypaert, J., Zhang, M. H., Massart, D. L.: Feasibility study for the use of near infrared spectroscopy in the qualitative and quantitative analysis of green tea, Camellia sinensis (L). Analytica Chimica Acta 478(2), 303-312 (2003
16. Chen, Q., Zhao, J., Zhang, H., Wang, X.: Feasibility study on qualitative and quantitative analysis in tea by near infrared spectroscopy with multivariate calibration. Analytica Chimica Acta 572(1), 77-84 (2006
17. Sinija, V. R., Mishra, H. N.: FT-NIR spectroscopy for caffeine estimation in instant green tea powder and granules. LWT-Food Science and Technology 42(5), 998-1002 (2009
18. Chen, Q., Zhao, J., Chaitep, S., Guo, Z.: Simultaneous analysis of main catechins contents in green tea (Camellia sinensis (L. )) by Fourier transform near infrared reflectance (FT-NIR) spectroscopy. Food Chemistry 113(4), 1272-1277 (2009
19. Kasemsumran, S., Du, Y. P., Maruo, K., Ozaki, Y.: Improvement of partial least squares models for in vitro and in vivo glucose quantifications by using near-infrared spectroscopy and searching combination moving window partial least squares. Chemometrics and Intelligent Laboratory Systems 82(2), 97-103 (2006
20. Ngetich, W. K., Stephens, W.: Responses of tea to environment in kenya. 1. Genotype environment interactions for total dry matter production and yield. Experimental Agriculture 37(3), 333-342 (2001
21. Lin, H., Chen, Q., Zhao, J., Zhou, P.: Determination of free amino acid content in Radix Pseudostellariae using near infrared (NIR) spectroscopy and different multivariate calibrations. Journal of Pharmaceutical and Biomedical Analysis 50(5), 803-808 (2009
22. Fearn, T., Riccioli, C., Garrido-Varo, A., Guerrero-Ginel, J. E.: On the geometry of SNV and MSC. Chemometrics and Intelligent Laboratory Systems 96(1), 22-26 (2009
23. Ely, D. R., Thommes, M., Teresa Carvajal, M.: Analysis of the effects of particle size and densification on NIR spectra. Colloids and Surfaces A: Physicochemical and Engineering Aspects 331(1), 63-67 (2008
24. Huang, Y., Kangas, L. J., Rasco, B. A.: Applications of artificial neural networks (ANNs) in food science. Critical reviews in food science and nutrition 47(2), 113-126 (2007
25. Liu, Y., Sun, X., Ouyang, A.: Nondestructive measurement of soluble solid content of navel orange fruit by visible-NIR spectrometric technique with PLSR and PCA-BPNN. LWT-Food Science and Technology 43(4), 602-607 (2010
26. Benardos, P. G., Vosniakos, G.-C.: Optimizing feedforward artificial neural network architecture. Engineering Applications of Artificial Intelligence 20(3), 365-382 (2007
27. Abutaleb, A. S.: A neural network for the estimation of forces acting on radar targets. Neural Networks 4(5), 667-678 (1991
28. Urbano-Cuadrado, M., de Castro, M. D. L., Pérez-Juan, P. M., García-Olmo, J., Gómez-Nieto, M. A.: Near infrared reflectance spectroscopy and multivariate analysis in enology: Determination or screening of fifteen parameters in different types of wines. Analytica Chimica Acta 527(1), 81-88 (2004
29. Svozil, D., Kvasnicka, V., Pospichal, J.: Introduction to multi-layer feed-forward neural networks. Chemometrics and Intelligent Laboratory Systems 39(1), 43-62 (1997