Food and Fermentation Industries >

2023 , Vol. 49 >Issue 16: 298 - 304

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.033410

Rapid determination of chlorogenic acid in Stevia rebaudiana by near-infrared spectroscopy

  • WEI Junfeng ,
  • GAO Wei ,
  • CHENG Yuanxin ,
  • LYU Xingna ,
  • JI Guizhen ,
  • SHI Wenjie
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  • 1(Chenguang Biotechnology Group Co.Ltd., Handan 057250, China)
    2(Key Laboratory of Comprehensive Utilization of Plant Resources of Hebei Province, Handan 057250, China)

Received date: 2022-08-23

  Revised date: 2022-10-11

  Online published: 2023-09-12

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Abstract

To realize the rapid detection of chlorogenic acid content in Stevia rebaudiana, near-infrared spectroscopy combined with the partial least square method was used to analyze the spectral data of chlorogenic acid content in Stevia rebaudiana. Results showed that the performance of the near-infrared model of chlorogenic acid content was the best by using multiple scatter correction (MSC) + Savitzky-Golay smoothing preprocessing algorithm and uniform variable elimination (UVE) characteristic wavelength selection algorithm. The correlation coefficient in cross-validation (RCV) and root mean square error of cross-validation (RMSECV) were 0.945 3 and 0.263 1 respectively. The correlation coefficient in validation (RP) and root mean square error of prediction (RMSEP) were 0.952 1 and 0.247 2 respectively. Results showed that it was feasible to use near-infrared spectroscopy to detect the chlorogenic acid content of Stevia rebaudiana quickly, and the model had a good prediction effect on the chlorogenic acid content, which could provide a new reference for the rapid detection of the chlorogenic acid content of Stevia rebaudiana.

Key words： Stevia rebaudiana; chlorogenic acid; near-infrared spectroscopy; rapid detection; partial least square

Cite this article

WEI Junfeng , GAO Wei , CHENG Yuanxin , LYU Xingna , JI Guizhen , SHI Wenjie . Rapid determination of chlorogenic acid in Stevia rebaudiana by near-infrared spectroscopy[J]. Food and Fermentation Industries, 2023 , 49(16) : 298 -304 . DOI: 10.13995/j.cnki.11-1802/ts.033410

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