Abstract
ABSTRACT Green tea is one of the main teas in China, which is unfermented and retains more natural substances of fresh tea leaves. This is the preliminary study of application of'fingerprints' based on differences in component composition of green tea. Five green teas from different areas in eastern China are analyzed, which are processed by microwave-assisted solvent (ethanol) extraction method to obtain tea polyphenols, flavonoids, polysaccharides, pigments (thearubigins, theaflavins, theabrownins). The results show that the component composition of five green teas are varied from each other; based on these contents varieties, we have constructed a 'fingerprint' and applied linear discriminant analysis (LDA) and hierarchical cluster analysis (HCA) to assist in the identification of these five green teas. This method does not require large, expensive instruments (such as high performance liquid chromatograph, gas chromatograph, mass spectrometer, etc.), and is easy to use, which provides a new avenue for the identification of tea. Keywords: Green tea, contents varieties, identification, 'fingerprints'.
Highlights
Tea is currently the most popular and healthy non-alcoholic beverage in the world, its consumption is second only to potable water.[1]
Many methods are available for green tea detection, such as high performance liquid chromatography (HPLC),[12] gas chromatography (GC),[13] mass spectrometry (MS),[14] GC-MS,[15] gene mapping,[16] spectroscopic fingerprint,[17] and so on.[18,19,20]
‘Fingerprints’ of Five Green Teas from Different Regions According to the method in Section 2.3, the bioactive ingredients’ contents of five green teas were obtained
Summary
Tea is currently the most popular and healthy non-alcoholic beverage in the world, its consumption is second only to potable water.[1]. Green teas from different regions are varied in climate, soil, altitude, harvesting season, etc., their contents of active ingredients will change dramatically, which will affect the quality of tea.[9] The analysis of green tea has recently garnered attention because of its importance in the pharmaceuticals, cosmetics, food additives and functional food.[10,11] Many methods are available for green tea detection, such as high performance liquid chromatography (HPLC),[12] gas chromatography (GC),[13] mass spectrometry (MS),[14] GC-MS,[15] gene mapping,[16] spectroscopic fingerprint,[17] and so on.[18,19,20] All these methods have high selectivity and great sensitivity for tea detection. These methods often require more complex sample pretreatment, environmentally unfriendly chemicals, expensive equipment, professional technicians, which limits their application in the simple and rapid analysis of green tea
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