近赤外分光分析法을 利用한 茶葉成分 簡易分析 = A simple Analysis Method for Chemical Components of Tea Leaves using Mear-Infrared Spectroscopy

다국어 초록 (Multilingual Abstract)

A quality of the tea components depends on picking times leaf ages, varieties and environmental factors, and those factors and very important for high quality green tea. As for screening and testing quality in lots of germplasms, and early generation of hybrids, a simple method for analysing contents of total nitrogen, amino acids, tannin and caffeine is needed. Tea leaves of 115 lots were collected from different sites, picking times, varieties.
They were dried, ground and the their chemical components were analyzed by near infrared spectroscopy (NIR). The relationship between laboratory analysis and NIR spectroscopy was highly significant in caffeine (R²=0.98**), total nitrogen (R²=0.94**), tannin (R²=0.94**), and total amino acids (R²=0.88**), respectively. The standard errors of calibration and performance were 0.253% and 0.268% for total nitrogen, 180.87mg/100g and 244.52mg/100g for total amino acids, 0.994% and 1.202% for tannin, 0.144% and 0.204% for caffeine, respectively showing values were within allowable. The correlation of validation (1-VR) showed high coefficients (0.91**~0.97**).
Accuracy and precision of NIRs predictions were adequate for quality assurance to analyse the four components in tea leaves. Those results can be concluded that NIR method in very suitable for the determination of tea leaf component contents.