基于指纹图谱和化学计量学的茶叶种类鉴别和质量评价
Species identification and quality evaluation of tea based on HPLC fingerprint and stoichiometry
张媛婷 1罗静 2闫鹏 2张志国 2闫立地 2刘畅 2秦姝冕2
作者信息
- 1. 大庆师范学院生物工程学院,黑龙江大庆 163712;大庆师范学院黑龙江省油田应用化学与技术重点实验室,黑龙江大庆 163712
- 2. 大庆师范学院生物工程学院,黑龙江大庆 163712
- 折叠
摘要
为建立茶叶高效液相色谱(HPLC)指纹图谱以及茶叶种类鉴别和质量评价化学计量学方法,采用HPLC法测定16批茶叶中没食子酸、可可碱、没食子儿茶素、表没食子儿茶素、咖啡因、表儿茶素、表没食子儿茶素没食子酸酯、没食子儿茶素没食子酸酯和表儿茶素没食子酸酯9种成分含量,应用相似度、聚类、主成分和判别分析进行质量评价.结果表明:所建立的茶叶HPLC指纹图谱共标定20个色谱峰,指认9个成分.不同种类茶叶中9个成分含量存在差异.化学计量学分析显示,可将16批茶叶样品分为3类.综上,该方法为茶叶种类鉴别和质量评价提供了参考依据.
Abstract
To establish the high performance liquid chromatography(HPLC)fingerprint of tea and a stoichiometric method for tea species identification and quality evaluation.The contents of 9 components including gallic acid,theobro-mine,gallocatechin,epigallocatechin,caffeine,epicatechin,epigallocatechin gallate,gallocatechin gallate and epicatechin gallate in 16 batches of tea samples were determined by HPLC.The similarity analysis,cluster analysis,principal compo-nent analysis and discriminant analysis were used to compare and evaluate the quality of tea.The results showed that 20 common fingerprint peaks were calibrated by HPLC fingerprint of tea,9 components were identified.The contents of 9 components in different varieties of tea were different.Stoichiometric analysis showed that 16 batches of tea samples could be divided into 3 categories.In conclusion,this method can provide reference for species identification and quality evaluation of tea.
关键词
茶叶/指纹图谱/化学计量学/种类鉴别/质量评价Key words
tea/fingerprint/stoichiometry/species identification/quality evaluation引用本文复制引用
基金项目
黑龙江省自然科学基金(LH2019C071)
大庆师范学院自然科学基金青年基金(21ZR10)
出版年
2024
国家科技期刊平台
NSTL
万方数据