Rapid quality evaluation of cinnamomi cortex based on near-infrared spectroscopy and chemometrics methods
[Display omitted] •The particle size of cinnamon powder significantly affects the retention and release of volatile compounds.•An integrative method for evaluating cinnamon quality was established using NIR spectroscopy and chemometrics.•To enhance the performance of portable NIR spectrometers, an I...
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| Vydané v: | Microchemical journal Ročník 214; s. 114076 |
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| Hlavní autori: | , , , , , |
| Médium: | Journal Article |
| Jazyk: | English |
| Vydavateľské údaje: |
Elsevier B.V
01.07.2025
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| Predmet: | |
| ISSN: | 0026-265X |
| On-line prístup: | Získať plný text |
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•The particle size of cinnamon powder significantly affects the retention and release of volatile compounds.•An integrative method for evaluating cinnamon quality was established using NIR spectroscopy and chemometrics.•To enhance the performance of portable NIR spectrometers, an IPCA model transfer method was adopted.
Cinnamon, as a medicinal and edible spice, has been widely popular all over the world. The establishment of a rapid and comprehensive quality evaluation method is essential to ensure the quality and flavor of cinnamon. Currently, the quality evaluation of cinnamon usually focuses on the content of specific components and the study of the variability of different origins. In order to quickly and comprehensively evaluate the quality of cinnamon, the present study was based on near-infrared (NIR) spectroscopy for the identification of origin, particle size identification, quantification of volatile components, particle size detection, and moisture content detection of cinnamon herbs with different particle sizes. First, the cinnamon was crushed and sieved to obtain 48 batches each of 4 different mesh sizes totaling 192 samples. Identification models for geographic origin and particle size were developed using a portable near-infrared spectrometer and a benchtop near-infrared spectrometer, respectively. To further analyze from chemical aspects, content models for the four primary volatile components in cinnamon powder including coumarin, cinnamyl alcohol, cinnamic acid, and cinnamaldehyde were constructed and compared with instruments. In order to improve the modeling performance of low-precision instruments, an improved principal component analysis (IPCA) model transfer algorithm was used to improve the Rp and RPD of the Micro instrument and reduce the RMSEP. In order to evaluate the quality of cinnamon from the physical point of view, an accurate quantitative model of particle size and water content of the powder was established. This study achieved a rapid and comprehensive analysis of the quality of cinnamon herbs with NIR spectroscopy and chemometrics. It provides a valuable reference for pulverizing medicinal herbs containing volatile components and lays a foundation for enhancing quality control standards for Tibetan patent medicines. |
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| ISSN: | 0026-265X |
| DOI: | 10.1016/j.microc.2025.114076 |