Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy

The quality of green tea changes rapidly due to the oxidation and degradation of polyphenols during storage. Herein, a simple and fast Surface-enhanced Raman spectroscopy (SERS) strategy was established to predict changes in green tea during storage. Raman spectra of green tea with different storage...

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Autores principales: Xiao, Mengxuan, Chen, Yingqi, Zheng, Fangling, An, Qi, Xiao, Mingji, Wang, Huiqiang, Li, Luqing, Dai, Qianying
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Nature Publishing Group UK 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10250423/
https://www.ncbi.nlm.nih.gov/pubmed/37291144
http://dx.doi.org/10.1038/s41538-023-00206-1
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author Xiao, Mengxuan
Chen, Yingqi
Zheng, Fangling
An, Qi
Xiao, Mingji
Wang, Huiqiang
Li, Luqing
Dai, Qianying
author_facet Xiao, Mengxuan
Chen, Yingqi
Zheng, Fangling
An, Qi
Xiao, Mingji
Wang, Huiqiang
Li, Luqing
Dai, Qianying
author_sort Xiao, Mengxuan
collection PubMed
description The quality of green tea changes rapidly due to the oxidation and degradation of polyphenols during storage. Herein, a simple and fast Surface-enhanced Raman spectroscopy (SERS) strategy was established to predict changes in green tea during storage. Raman spectra of green tea with different storage times (2020–2015) were acquired by SERS with silver nanoparticles. The PCA-SVM model was established based on SERS to quickly predict the storage time of green tea, and the accuracy of the prediction set was 97.22%. The Raman peak at 730 cm(−1) caused by myricetin was identified as a characteristic peak, which increased with prolonged storage time and exhibited a linear positive correlation with myricetin concentration. Therefore, SERS provides a convenient method for identifying the concentration of myricetin in green tea, and myricetin can function as an indicator to predict the storage time of green tea.
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spelling pubmed-102504232023-06-10 Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy Xiao, Mengxuan Chen, Yingqi Zheng, Fangling An, Qi Xiao, Mingji Wang, Huiqiang Li, Luqing Dai, Qianying NPJ Sci Food Article The quality of green tea changes rapidly due to the oxidation and degradation of polyphenols during storage. Herein, a simple and fast Surface-enhanced Raman spectroscopy (SERS) strategy was established to predict changes in green tea during storage. Raman spectra of green tea with different storage times (2020–2015) were acquired by SERS with silver nanoparticles. The PCA-SVM model was established based on SERS to quickly predict the storage time of green tea, and the accuracy of the prediction set was 97.22%. The Raman peak at 730 cm(−1) caused by myricetin was identified as a characteristic peak, which increased with prolonged storage time and exhibited a linear positive correlation with myricetin concentration. Therefore, SERS provides a convenient method for identifying the concentration of myricetin in green tea, and myricetin can function as an indicator to predict the storage time of green tea. Nature Publishing Group UK 2023-06-09 /pmc/articles/PMC10250423/ /pubmed/37291144 http://dx.doi.org/10.1038/s41538-023-00206-1 Text en © The Author(s) 2023 https://creativecommons.org/licenses/by/4.0/Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) .
spellingShingle Article
Xiao, Mengxuan
Chen, Yingqi
Zheng, Fangling
An, Qi
Xiao, Mingji
Wang, Huiqiang
Li, Luqing
Dai, Qianying
Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy
title Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy
title_full Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy
title_fullStr Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy
title_full_unstemmed Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy
title_short Predicting the storage time of green tea by myricetin based on surface-enhanced Raman spectroscopy
title_sort predicting the storage time of green tea by myricetin based on surface-enhanced raman spectroscopy
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10250423/
https://www.ncbi.nlm.nih.gov/pubmed/37291144
http://dx.doi.org/10.1038/s41538-023-00206-1
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