Jintao X, Quanwei Y, Chunyan L, Xiaolong L, Bingxuan N. Rapid and simultaneous quality analysis of the three active components in Lonicerae Japonicae Flos by near-infrared spectroscopy.
Food Chem 2020;
342:128386. [PMID:
33268162 DOI:
10.1016/j.foodchem.2020.128386]
[Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2020] [Revised: 09/15/2020] [Accepted: 10/10/2020] [Indexed: 11/30/2022]
Abstract
Lonicerae Japonicae Flos (LJF) has historically been widely utilized as a tea and health food. To better understand and evaluate its quality evaluate its quality, a near-infrared spectroscopy (NIRS) method was developed for the rapid and simultaneous analysis of the 3 main active components (chlorogenic acid, isochlorogenic acid A and isochlorogenic acid C). The NIRS model was built using 2 different strategies: partial least squares (PLS) as a linear regression method and artificial neural networks (ANN) as a nonlinear regression method. Furthermore, the NIRS method was applied to analyze the 4 main quality factors, which included 5 processing methods (shade drying, sun drying, vacuum drying, freeze drying and hot-air drying), 2 kinds of harvest time (flower bud stage and florescence stage), 2 species and 8 geographical origins. Collectively, NIRS is a promising method for the quality analysis of LJF.
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