Rapid and Non-destructive Detection of Sucrose Content in Tea by Near-Infrared Spectroscopy
DOI:
https://doi.org/10.54097/rhrtfj85Keywords:
Green Tea, Sucrose Content, Near-infrared Spectroscopy, Rapid and Non-destructive DetectionAbstract
This study aims to establish a rapid and non-destructive method for determining sucrose content in green tea using near-infrared (NIR) spectroscopy. A total of 164 representative tea samples were collected from Yiling District, Wufeng County, and Yidu City in Hubei province as well as major tea-producing areas like Yunnan, Sichuan, Anhui, and Jiangxi. The research systematically verified and compared a variety of spectral preprocessing combinations (such as SG smoothing, SNV and D1) and characteristic wavelength selection algorithms (SPA, iPLS, CARS) to build a robust quantitative model. Among the tested models (PLSR, SVR and RFR), the Random Forest Regression (RFR) model demonstrated superior performance. Its key construction steps involved initial SG+SNV preprocessing, followed by characteristic wavelength screening using iPLS. During calibration, the model achieved a correlation coefficient (R²c) of 0.9656, and a root mean square error (RMSEC) of 1.0316. For validation, the correlation coefficient (R²p) reached 0.9043 and the root mean square error (RMSEP) was 1.7806. These results demonstrate that the model efficiently enables non-destructive sucrose testing in tea and provides a reliable technical solution for quality control.
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