文献类型： 外文期刊
作者： Luo, Qing 1 ; Tang, Ting 1 ; Duan, Yuxin 1 ; Li, Junlin 1 ; Ling, Caijin 2 ; Gao, Ting 3 ; Wu, Weibin 1 ;
作者机构： 1.South China Agr Univ, Coll Engn, Guangzhou 510642, Peoples R China
2.Guangdong Acad Agr Sci, Tea Res Inst, Guangzhou 510640, Peoples R China
3.South China Agr Univ, Coll Nat Resources & Environm, Guangzhou 510642, Peoples R China
关键词： Fresh tea leaves; Vis/NIR; VMDSG algorithm; Quantitative regression
期刊名称：FOOD CHEMISTRY （ 影响因子：9.8； 五年影响因子：9.7 ）
ISSN： 0308-8146
年卷期： 2025 年 476 卷
页码：
收录情况： SCI
摘要： Nitrogen and phosphorus are essential nutrients for the growth and development of tea plants.However, the nitrogen content (NC) and phosphorus content (PC) in different parts of fresh tea has not been paid attention. In this study, the NC and PC responses different nitrogen stress were analyzed, and a quantitative regression model for predicting NC and PC was established by using Vis/NIR spectroscopy and a variety of intelligent algorithms. Among them, NC and PC of different parts had significant difference. The selection of preprocessing algorithms has a significant impact on the predictive performance of the model. The VMDSG-D1-VCPA-IRIV-SVR prediction model for NC and the VMDSG-CARS-Stacking prediction model for PC have better prediction effects, and the correlation coefficients of the test set are more than 0.85, and the RPD is greater than 1.8. In conclusion, this study is helpful to guide the precise fertilization and in-situ detection of fresh tea leaves.
- 相关文献
作者其他论文 更多>>
-
Optimization strategy for black tea digital blending by fusing image and spectral information
作者：Xia, Zhangjie;Yang, Shuen;Song, Feihu;Li, Zhenfeng;Song, Chunfang;Zhou, Qiaoyi;Ling, Caijin;Wang, Jiecai
关键词：Tea quality; Computer vision; Near-infrared spectroscopy; Multi-objective optimization; Tea blending
-
The Scent of Lily Flowers: Advances in the Identification, Biosynthesis, and Regulation of Fragrance Components
作者：Chen, Yiwei;Gao, Ting;Lu, Xiaoxuan;Zhou, Yiwei;Lu, Xiaoxuan
关键词：floral scent; lily;
Lilium ; biosynthesis; regulation -
Taste evaluation by NIR spectroscopy and blending strategy of black tea based on GDE3 algorithm
作者：Huang, Lizhu;Bian, Yun;Lu, Xiaolong;Lin, Yiqing;Song, Feihu;Li, Zhenfeng;Song, Chunfang;Ling, Caijin;Zhou, Qiaoyi;Teng, Jinbiao
关键词：Near-infrared spectroscopy; GDE3 algorithm; Black tea; Taste quality evaluation; Tea blending
-
Antioxidant activity of Jinxuan tea polysaccharide and its protective effect on intestinal injury induced by transport stress in chicks
作者：Sun, Xueyan;Gao, Jinjing;Liu, Shujuan;Zhao, Feike;Fang, Binghu;Zhou, Qiaoyi;Ling, Caijin
关键词：tea polysaccharide; antioxidant activity; transport stress; intestinal injury; intestinal flora
-
In Vitro Characterization of Polysaccharides from Fresh Tea Leaves in Simulated Gastrointestinal Digestion and Gut Microbiome Fermentation
作者：Zhou, Qiaoyi;Gao, Jinjing;Sun, Xueyan;Liang, Yicheng;Ye, Minqi;Fang, Binghu;Liang, Dongxia;Ling, Caijin
关键词：tea polysaccharide; simulated gastrointestinal digestion; fecal fermentation; gut microbiota
-
Modeling and evaluation in transient analysis of industrialized counter-flow tea drying system
作者：Zeng, Zhiheng;Han, Chongyang;Li, Haoxin;Chen, Tianci;Zeng, Jinbin;Wu, Weibin;Li, Bin;Fang, Zhuangdong
关键词：Tea; Transient mathematical model; Moisture content; dry air temperature
-
Research Review on Quality Detection of Fresh Tea Leaves Based on Spectral Technology
作者：Tang, Ting;Luo, Qing;Yang, Liu;Gao, Changlun;Wu, Weibin;Ling, Caijin
关键词：fresh tea leaves; hyperspectral imaging technology; spectroscopy; analytic method
