A Nomogram Model for Predicting the Polyphenol Content of Pu-Erh Tea
Author:
Zhang Shihao12, Yang Chunhua23, Sheng Yubo4, Liu Xiaohui3, Yuan Wenxia3, Deng Xiujuan3, Li Xinghui5, Huang Wei3, Zhang Yinsong6, Li Lei3, Lv Yuan6, Wang Yuefei7, Wang Baijuan23
Affiliation:
1. College of Mechanical and Electrical Engineering, Yunnan Agricultural University, Kunming 650201, China 2. Yunnan Organic Tea Industry Intelligent Engineering Research Center, Yunnan Agricultural University, Kunming 650201, China 3. College of Tea Science, Yunnan Agricultural University, Kunming 650201, China 4. China Tea (Yunnan) Co., Ltd., Kunming 650201, China 5. International Institute of Tea Industry Innovation for “the Belt and Road”, Nanjing Agricultural University, Nanjing 210095, China 6. College of Foreign Languages, Yunnan Agricultural University, Kunming 650201, China 7. College of Agronomy and Biotechnology, Zhejiang University, Hangzhou 310013, China
Abstract
To investigate different contents of pu-erh tea polyphenol affected by abiotic stress, this research determined the contents of tea polyphenol in teas produced by Yuecheng, a Xishuangbanna-based tea producer in Yunnan Province. The study drew a preliminary conclusion that eight factors, namely, altitude, nickel, available cadmium, organic matter, N, P, K, and alkaline hydrolysis nitrogen, had a considerable influence on tea polyphenol content with a combined analysis of specific altitudes and soil composition. The nomogram model constructed with three variables, altitude, organic matter, and P, screened by LASSO regression showed that the AUC of the training group and the validation group were respectively 0.839 and 0.750, and calibration curves were consistent. A visualized prediction system for the content of pu-erh tea polyphenol based on the nomogram model was developed and its accuracy rate, supported by measured data, reached 80.95%. This research explored the change of tea polyphenol content under abiotic stress, laying a solid foundation for further predictions for and studies on the quality of pu-erh tea and providing some theoretical scientific basis.
Funder
Special Project of Basic Research in Yunnan Province National Key Research and Development Program of China Expert Workstation of Yunnan Province National Natural Science Foundation
Subject
Plant Science,Health Professions (miscellaneous),Health (social science),Microbiology,Food Science
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