Identification of green teas by HPLC and pattern recognition

被引：3
作者：
Zhao J. [1 ]
Guo Z. [1 ]
Chen Q. [1 ]
机构：
[1] School of Food and Biological Engineering, Jiangsu University, Zhenjiang
来源：
Jiangsu Daxue Xuebao (Ziran Kexue Ban)/Journal of Jiangsu University (Natural Science Edition) | 2010年 / 31卷 / 03期
关键词：
Caffeine; Catechins; Green tea; HPLC; Identification; Pattern recognition;
D O I：
10.3969/j.issn.1671-7775.2010.03.001
中图分类号：
学科分类号：
摘要：
Identification of green teas was made according to catechins and caffeine contents. Five varieties of green teas were tested in the experiment. First, the contents of catechins(epigallocatechin, epicatechin catechin, epigallocatechin gallate, epicatechin gallate) and caffeine were determined by HPLC.Then, Linear Discriminant Analysis(LDA), K-Nearest Neighbors(KNN), and Back Propagation Artificial Neural Networks(BP-ANN) were applied comparatively to identify tea varieties as pattern recognition method. Experimental results showed that the best identification model was achieved by BP-ANN, and the identification rates for calibration set and prediction set samples were 98% and 92%, respectively. It is feasible to identify green tea varieties according to the analysis of catechins and caffeine contents by HPLC coupled with ANN pattern recognition.
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收藏
页码：249 / 253
页数：4
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