Document Type

Journal Article

Department/Unit

School of Chinese Medicine

Language

English

Abstract

A new HPLC-DAD-MS method was developed to compare the major constituents in 7 types of processed tea, namely green tea, yellow tea, white tea, oolong tea, black tea, aged pu-erh tea and ripened pu-erh tea. MS was used for identification in positive ion mode, and DAD was used for quantification at wavelength of 210nm. Ten components were simultaneously determined in 74 tea samples representing 7 processing types, and then principal component analysis (PCA) and hierarchical cluster analysis (HCA) were used to distinguish and classify between the samples. The results demonstrate that the contents of the major constituents significantly varied among the 7 types of tea. Unique aspects of each type of processing were correlated with unique aspects of the chemistry of the tea. The 7 types of processed tea were successfully divided into four categories based on our determination and chemometrics analysis. Our present method was adaptable for the comparative study of processed tea, which significantly contributes to discrimination and quality evaluation of teas.

Keywords

Hierarchical cluster analysis, HPLC-DAD-MS, Major constituents, Principal component analysis, Processed tea

Publication Date

6-2015

Source Publication Title

Food Science and Technology

Volume

62

Issue

1, Part 1

Start Page

194

End Page

201

Publisher

Elsevier

Peer Reviewed

1

Copyright

Copyright © 2015 Elsevier Ltd. All rights reserved.

DOI

10.1016/j.lwt.2015.01.003

Link to Publisher's Edition

http://dx.doi.org/10.1016/j.lwt.2015.01.003

ISSN (print)

00236438

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