Pongsuwan Wipawee, Bamba Takeshi, Yonetani Tsutomu, Kobayashi Akio, Fukusaki Eiichiro
Department of Biotechnology, Graduate School of Engineering, Osaka University, Osaka, Japan.
J Agric Food Chem. 2008 Feb 13;56(3):744-50. doi: 10.1021/jf072791v. Epub 2008 Jan 9.
A couple between pyrolyzer and gas chromatography/mass spectrometry (GC/MS) has allowed a fast, simple, and low-cost approach to evaluate a quality of Japanese green tea without any sample preparation or derivatization techniques. Using our method, errors from sample preparation could be avoided since raw samples were directly extracted through the extreme heat of the pyrolyzer. In addition, undesired reactions from expensive derivatizing agents, which are commonly needed to treat the samples before analyzing with GC/MS, could be omitted. In order to illustrate the efficiency of this technique, a set of green tea samples from the Tea contest in 2005 in the Kansai area were used. Projection to latent structure by means of partial least squares (PLS) along with orthogonal signal correction (OSC) was selected to explain the relation between green tea's metabolite profiling and its quality. The quality of the model was validated by testing and comparing the predictive ability to the respective model.
热解器与气相色谱/质谱联用（GC/MS）为评估日本绿茶品质提供了一种快速、简便且低成本的方法，无需任何样品制备或衍生化技术。使用我们的方法，由于通过热解器的极热直接提取原始样品，可避免样品制备过程中的误差。此外，在使用GC/MS分析之前通常需要处理样品的昂贵衍生化试剂引起的不必要反应也可省略。为了说明该技术的效率，使用了一组2005年关西地区茶叶竞赛中的绿茶样品。选择通过偏最小二乘法（PLS）和正交信号校正（OSC）进行潜在结构投影，以解释绿茶代谢物谱与其品质之间的关系。通过测试和比较各个模型的预测能力来验证模型的质量。
