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首页> 外文期刊>LWT-Food Science & Technology >Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis
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Comparison of ten major constituents in seven types of processed tea using HPLC-DAD-MS followed by principal component and hierarchical cluster analysis

机译：使用HPLC-DAD-MS进行主成分分析和层次聚类分析，比较7种加工茶中的10种主要成分

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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 210 nm. 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. (C) 2015 Elsevier Ltd. All rights reserved.
机译：开发了一种新的HPLC-DAD-MS方法，以比较7种类型的加工茶的主要成分，即绿茶，黄茶，白茶，乌龙茶，红茶，普pu茶和熟普茶。 MS用于阳离子模式鉴定，DAD用于210 nm波长定量。在代表7种加工类型的74个茶样品中同时测定了10种成分，然后使用主成分分析（PCA）和层次聚类分析（HCA）来对样品进行区分和分类。结果表明，七种茶中主要成分的含量差异显着。每种加工类型的独特方面都与茶化学的独特方面相关。根据我们的测定和化学计量学分析，将7种类型的加工茶成功地分为四类。我们的方法适用于加工茶的比较研究，这大大有助于茶的鉴别和质量评估。 （C）2015 Elsevier Ltd.保留所有权利。

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