Development of a method to evaluate the tenderness of fresh tea leaves based on rapid, in-situ Raman spectroscopy scanning for carotenoids

文献类型： 外文期刊

第一作者： Zhang, Yingying

作者： Zhang, Yingying;Gao, Wanjun;Cui, Chuanjian;Zhang, Zhengzhu;Hou, Ruyan;Zhang, Yingying;Gao, Wanjun;Cui, Chuanjian;Zhang, Zhengzhu;Hou, Ruyan;He, Lili;Zheng, Jinkai

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关键词： Fresh tea leaves; Raman spectroscopy; Carotenoids; Tenderness

期刊名称：FOOD CHEMISTRY （ 影响因子：7.514； 五年影响因子：7.516 ）

ISSN： 0308-8146

年卷期： 2020 年 308 卷

页码：

收录情况： SCI

摘要： The tenderness of the fresh tea leaves can affect the quality of tea products. It is important to develop a mechanized, accurate way to evaluate the quality of fresh leaves that avoids the uncertainty of a subjective evaluation. Herein, an in-situ, ultra-rapid Raman microscopy strategy to quantify carotenoids in tea leaves was established. The Raman microscopy of carotenoids distribution in leaves from new branches of 22 representative tea varieties showed that the average carotenoid signals increased from a low level in the bud to a high level in the fourth leaf, which represent different developmental stages. The concentration of carotenoids in the bud to fourth leaf, which were from 69.1 ng mg(-1) to 199.5 ng mg(-1), respectively. These results demonstrate that Raman imaging can serve as an in-situ, non-destructive and ultra-rapid technology for determining the tenderness of fresh tea leaves and be used in quality control for tea processing.

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