Foods (Mar 2023)

Study on Hyperspectral Monitoring Model of Total Flavonoids and Total Phenols in Tartary Buckwheat Grains

  • Chenbo Yang,
  • Lifang Song,
  • Kunxi Wei,
  • Chunrui Gao,
  • Danli Wang,
  • Meichen Feng,
  • Meijun Zhang,
  • Chao Wang,
  • Lujie Xiao,
  • Wude Yang,
  • Xiaoyan Song

DOI
https://doi.org/10.3390/foods12071354
Journal volume & issue
Vol. 12, no. 7
p. 1354

Abstract

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Tartary buckwheat is a common functional food. Its grains are rich in flavonoids and phenols. The rapid measurement of flavonoids and phenols in buckwheat grains is of great significance in promoting the development of the buckwheat industry. This study, based on multiple scattering correction (MSC), standardized normal variate (SNV), reciprocal logarithm (Lg), first-order derivative (FD), second-order derivative (SD), and fractional-order derivative (FOD) preprocessing spectra, constructed hyperspectral monitoring models of total flavonoids content and total phenols content in tartary buckwheat grains. The results showed that SNV, Lg, FD, SD, and FOD preprocessing had different effects on the original spectral reflectance and that FOD can also reflect the change process from the original spectrum to the integer-order derivative spectrum. Compared with the original spectrum, MSC, SNV, Lg, FD, and SD transformation spectra can improve the correlation between spectral data and total flavonoids and total phenols in varying degrees, while the correlation between FOD spectra of different orders and total flavonoids and total phenols in grains was different. The monitoring models of total flavonoids and total phenols in grains based on MSC, SNV, Lg, FD, and SD transformation spectra achieved the best accuracy under SD and FD transformation, respectively. Therefore, this study further constructed monitoring models of total flavonoids and total phenols content in grains based on the FOD spectrum and achieved the best accuracy under 1.6 and 0.6 order derivative preprocessing, respectively. The R2c, RMSEc, R2v, RMSEv, and RPD were 0.8731, 0.1332, 0.8384, 0.1448, and 2.4475 for the total flavonoids model, and 0.8296, 0.2025, 0.6535, 0.1740, and 1.6713 for the total phenols model. The model can realize the rapid measurement of total flavonoids content and total phenols content in tartary buckwheat grains, respectively.

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