Ning Jing-Ming, Zhnag Zheng-Zhu, Wang Sheng-Peng, Wan Xiao-Chun, Zeng Xin-Sheng
Key Laboratory of Tea Biochemistry & Biotechnology of Ministry of Agriculture and Ministry of Education, Anhui Agricultural University, Hefei 230036, China.
Guang Pu Xue Yu Guang Pu Fen Xi. 2011 Sep;31(9):2390-3.
Infrared spectra of Pu'er raw tea and Pu'er ripe tea were investigated using Fourier transform spectroscopy, in order to exploit a rapid method for discrimination of aging period for Pu' er tea samples. The results showed that the two kinds of Pu'er teas shared a similar woveform of infrared spectrum. However, due to the variations of aging time, leading to different chemical composition in pu'er teas, both Pu'er raw tea and ripe tea displayed corresponding different characteristic peaks. And the extent of aging of Pu'er tea had a significant relationship with optical density and waveforms of absorption peaks in the wave number range of 1 120-1 570 cm(-1) and 400-853 cm(-1), suggesting that the extent of aging of Pu'er tea may be identified by infrared spectrum technology rapidly and simply.
为了开发一种快速鉴别普洱茶样品陈化期的方法，采用傅里叶变换光谱法对普洱茶生茶和熟茶的红外光谱进行了研究。结果表明，两种普洱茶的红外光谱波形相似。然而，由于陈化时间的变化，导致普洱茶的化学成分不同，普洱茶生茶和熟茶均呈现出相应的不同特征峰。普洱茶的陈化程度与波数范围为1120 - 1570 cm(-1)和400 - 853 cm(-1)的吸收峰的光密度和波形有显著关系，表明红外光谱技术可快速、简便地鉴别普洱茶的陈化程度。
