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Study on relative contents of principal components of different tea by infrared absorption spectroscopy

机译：红外吸收光谱法研究不同茶叶主要成分的相关含量

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Fourier transform infrared absorption (FTIR) spectroscopy has been used to study the relative contents of principal components of different tea. Middle infrared(MIR) spectra in the range of 400∼4000 cm−1 has been obtained, which included six kinds of brand tea, corresponding remains and four kinds of component molecular. Contents of components in different kind of tea have been obtained by a new method that made spectral reconstruction based on five principal component model, particularly the remains of tea considered as primary components, as well as anthocyanic, theanine, epi-gallocatechin-3-gallaet and caffeine. All the correlation coefficient between original spectra of tea and reconstructive spectra are beyond 99% in the range of 800–2000 cm−1. Meanwhile, the fitting results clearly showed that the relative contents and regularity of theanine, epigallocatechin-3-gallae and caffeine were consistent with the reported results in different kind of tea. Therefore, it was confirmed that this new method can be used to identify tea samples effectively.
机译：傅里叶变换红外吸收（FTIR）光谱已经用于研究不同茶的主要成分的相对含量。已经获得了400〜4000cm -1 / sup>范围内的中间红外（miR）光谱，其中包括六种品牌茶，相应的残骸和四种分子分子。通过一种新的方法获得了基于五个主要成分模型的光谱重建的新方法获得了不同类型的茶叶的含量，特别是茶叶被认为是主要成分的遗骸，以及花青素，Theanine，Epi-gallocateChin-3-Gallaet和咖啡因。茶叶和重建光谱的原始光谱之间的所有相关系数超过800-2000cm -1 / sup>范围内的99％。同时，拟合结果清楚地表明，Theanine，EpigallocateChin-3-Gallae和咖啡因的相对含量和规律性与据报道的不同种类茶叶的结果一致。因此，证实了这种新方法可用于有效识别茶样品。

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