Rapid Quality Evaluation of Anxi Tieguanyin Tea Based on Genetic Algorithm

文献类型： 外文期刊

第一作者： Wang Bing-yu

作者： Wang Bing-yu;Wu Quan-jin;Lin Fu-ming;Xia Jian-mei;Sun Wei-jiang;Huang Yang;Sun Wei-jiang;Yu Wen-quan

作者机构：

关键词： Near-infrared spectroscopy;Genetic Algorithm (GA);Partial least squares (PLS);Anxi Tieguanyin tea;Quality evaluation

期刊名称：SPECTROSCOPY AND SPECTRAL ANALYSIS （ 影响因子：0.589； 五年影响因子：0.504 ）

ISSN： 1000-0593

年卷期： 2017 年 37 卷 4 期

页码：

收录情况： SCI

摘要： Anxi Tieguanyin tea was collected as the research materials in this study. In order to find a fast and non-destructive method for rapid quality evaluation of Anxi Tieguanyin tea, the Genetic Algorithm (GA) was applied to wavelength selection be foe it is combined with partial least squares (PLS) to construct PLS and GA-PLS calibration model. The results showed that the PLS model displayed the highest prediction performance after the Fourier transform near-infrared (FI-NIR) spectrum being processed by smoothing, the second derivative and normalized methods. Statistic results with PLS: R-c=0. 921, RMSEC=0. 543, R-p=0. 913, RMSEP=0. 665. NIR spectra ranging from 6 670 to 4 000 cm(-1) were selected, and 1 557 data volume for building calibration model were reduced to 408 with Genetic algorithm. Statistic results with GA-PLS: R-c=0. 959, RMSEC=0. 413, R-p 940, RMSEP=0. 587. It has shown that the prediction precision of calibration set and validation set of GA-PLS model is better than those of PLS model. According to the results, it can effectively improve the prediction ability of the model when the Genetic Algorithm (GA) is applied to select the wavelengths in a traditional model which is based on the near infrared spectroscopy combined with partial least squares. It can also achieve the innovation of the methodology. Furthermore, the quality evaluation GA-PLS model provides strong reference and possesses promotional value. In addition, it provides valuable reference and new avenue for improving the standard of detection technology of tea quality in China.

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