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Molecules 2018, 23(5), 1010;

Rapid Determination of Chlorophyll and Pheophytin in Green Tea Using Fourier Transform Infrared Spectroscopy

College of Biosystems Engineering and Food Science, Zhejiang University, 866 Yuhangtang Road, Hangzhou 310058, China
College of Biological Chemical Science and Engineering, Jiaxing University, Jiaxing 314001, China
Authors to whom correspondence should be addressed.
Received: 30 March 2018 / Revised: 16 April 2018 / Accepted: 20 April 2018 / Published: 26 April 2018
(This article belongs to the Special Issue Green Analytical Chemistry)
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The chlorophyll, pheophytin, and their proportions are critical factors to evaluate the sensory quality of green tea. This research aims to establish an effective method to determine the quantification of chlorophyll and pheophytin in green tea, based on Fourier transform infrared (FT–IR) spectroscopy. First, five brands of tea were collected for spectral acquisition, and the chlorophyll and pheophytin were measured using the reference method. Then, a relation between these two pigments and FT–IR spectroscopy were developed based on chemometrics. Additionally, the characteristic IR wavenumbers of these pigments were extracted and proved to be effective for a quantitative determination. Successively, non-linear models were also built based on these characteristic wavenumbers, obtaining coefficients of determination of 0.87, 0.80, 0.85 and 0.89; and relative predictive deviations of 2.77, 2.62, 2.26 and 3.07 for the four pigments, respectively. These results demonstrate the feasibility of FT–IR spectroscopy for the determination of chlorophyll and pheophytin. View Full-Text
Keywords: FT–IR spectroscopy; chlorophyll; pheophytin; green tea; quantification determination FT–IR spectroscopy; chlorophyll; pheophytin; green tea; quantification determination

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Li, X.; Zhou, R.; Xu, K.; Xu, J.; Jin, J.; Fang, H.; He, Y. Rapid Determination of Chlorophyll and Pheophytin in Green Tea Using Fourier Transform Infrared Spectroscopy. Molecules 2018, 23, 1010.

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