使用超高效液相色谱/二极管阵列检测器/质谱联用仪对普洱生茶、绿茶和白茶进行初步鉴定、定量及主成分分析。
Tentative identification, quantitation, and principal component analysis of green pu-erh, green, and white teas using UPLC/DAD/MS.
作者信息
Zhao Yang, Chen Pei, Lin Longze, Harnly J M, Yu Liangli Lucy, Li Zhangwan
机构信息
US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD 20705, USA ; West China School of Pharmacy, Sichuan University, Chengdu 610041, China ; Department of Nutrition & Food Science, 0112 Skinner Building, University of Maryland, College Park, MD 20742, USA.
US Department of Agriculture, Agricultural Research Service, Beltsville Human Nutrition Research Center, Beltsville, MD 20705, USA.
出版信息
Food Chem. 2011 Jun 1;126(3):1269-1277. doi: 10.1016/j.foodchem.2010.11.055.
Abstract
Tea ( L.), an important drink and a natural medicine for thousands of years, contains many health beneficial compounds. Growing season, geographical region, and fermentation methods create many variations in tea compositions, which contribute to each tea's uniqueness. In this study, a simple, rapid, and efficient ultra-performance liquid chromatography (UPLC) method combined with diode array detector (DAD) and mass spectroscopic (MS) detection and chemometrics analysis was used to analyse three different types of teas (green pu-erh, green tea, white tea). Using the developed method, 68 compounds were identified and 54 were quantified based on retention times, UV spectra, and MS spectra by referencing to available standards and data in the literatures. The results showed the chemical differences between the tested teas. Principal component analysis (PCA) was applied to classify and distinguish between tea samples.
摘要
茶（茶树）作为一种重要饮品和沿用千年的天然药物，含有许多有益健康的化合物。生长季节、地理区域和发酵方法使得茶叶成分产生诸多差异，这造就了每种茶的独特性。本研究采用一种简单、快速且高效的超高效液相色谱（UPLC）方法，结合二极管阵列检测器（DAD）、质谱（MS）检测和化学计量学分析，对三种不同类型的茶（生普洱茶、绿茶、白茶）进行分析。利用所建立的方法，通过参考现有标准和文献数据，基于保留时间、紫外光谱和质谱，鉴定出68种化合物，定量了54种化合物。结果显示了受试茶叶之间的化学差异。应用主成分分析（PCA）对茶叶样品进行分类和区分。
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