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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| http://dx.doi.org/10.1016/j.foodchem.2020.128386 | DOI Listing |
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