Effects of typical food additives on the absorption spectrum properties of black tea

• Used visual spectral analysis technology to determine changes of black tea added with different additives.
• Took comparison analysis method as main method to get the difference of three additives added in tea.
• The strength of absorption spectrum and the moving of peak value reflect the degree of influence on tea.

This thesis regards black tea as the analysis target. Basing on the analysis of plenty of black tea added with different food additives, the visual spectral analysis technology is used to scan the absorption spectrum of the tea, and the MATLAB software is applied to optimize the data, then ultimately we can get the absorption spectrum curves of several groups of tea added with different food additives. Through the analysis and comparison of the absorption spectrum curves of the tea before and after added with food additives, we can observe the effects of different additives on the tea intuitively. This study provides a new way for analyzing the effects of food additives on black tea and the composition of tea beverages with the usage of visual spectral analysis technology.