色谱质谱技术结合主成分分析鉴别庐山云雾茶真伪
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摘要
利用高效液相色谱检测庐山云雾茶水溶性成分,建立庐山云雾茶水溶性成分指纹图谱,并对共有峰相对峰面积进行主成分分析。其中庐山云雾茶液相指纹图谱有38个共有峰,样品与对照指纹图谱相似度均在0.93以上,经主成分分析得到3个主成分,累计方差贡献率达到81.7%。该方法的庐山云雾茶真伪判别率达100%。利用气相色谱-质谱联用技术检测庐山云雾茶挥发性成分,共鉴定出38种挥发性成分,并对共有峰相对峰面积进行主成分分析。经主成分分析得到3个主成分,累计方差贡献率达到83.8%。该方法庐山云雾茶真伪判别率达100%。本试验为庐山云雾茶真伪识别提供一种新思路。
Analysis water soluble components of Lu Mountain Clouds-Mist Tea with high performance liquid chromatography.To establish the fingerprint of Lu Mountain Clouds-Mist Tea,the common peaks were identified by principal component analysis.There were 38 common peaks in the fingerprints of 20 batches of Lu Mountain Clouds-Mist Tea samples,the similarity of samples was above 0.93 with their characteristic fingerprint.Through principal component analysis,three principal components were obtained and make up 81.7% of the total variance.Results the Lu Mountain Clouds-Mist Tea can be authenticity identified from the samples and could be 100% correctly discriminated.Analysis volatile components of Lu Mountain Clouds-Mist Tea with Gas chromatography-mass spectrometry.38 kinds of volatile components were extracted and through principal component analysis,three principal components were obtained and make up 83.8% of the total variance.Results the Lu Mountain Clouds-Mist Tea can be authenticity identified and could be100% correctly discriminated.This experiment provides a new idea to identify the authenticity of Lu Mountain CloudsMist Tea.
Analysis water soluble components of Lu Mountain Clouds-Mist Tea with high performance liquid chromatography.To establish the fingerprint of Lu Mountain Clouds-Mist Tea,the common peaks were identified by principal component analysis.There were 38 common peaks in the fingerprints of 20 batches of Lu Mountain Clouds-Mist Tea samples,the similarity of samples was above 0.93 with their characteristic fingerprint.Through principal component analysis,three principal components were obtained and make up 81.7% of the total variance.Results the Lu Mountain Clouds-Mist Tea can be authenticity identified from the samples and could be 100% correctly discriminated.Analysis volatile components of Lu Mountain Clouds-Mist Tea with Gas chromatography-mass spectrometry.38 kinds of volatile components were extracted and through principal component analysis,three principal components were obtained and make up 83.8% of the total variance.Results the Lu Mountain Clouds-Mist Tea can be authenticity identified and could be100% correctly discriminated.This experiment provides a new idea to identify the authenticity of Lu Mountain CloudsMist Tea.
引文
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[25]陈玮玲,钟培培,范琳琳,等.固相微萃取-气相色谱-质谱分析青钱柳叶挥发性成分[J].食品工业科技,2016,37(22):52-58.
[26]LIU Z,CHEN Z,HAN F,et al.Microwave-assisted method for simultaneous hydrolysis and extraction in obtaining ellagic acid,gallic acid and essential oil from Eucalyptus globulus leaves using Br觟nsted acidic ionic liquid[HO3S(CH2)4mim]HSO4[J].Industrial Crops and Products,2016,81:152-161.
[27]张晓珊,陈图锋,陈耀文,等.固相微萃取-气质联用分析沙茶酱香气物质的研究[J].食品与药品,2014,16(6):410-413.
[28]ROUT P K,NAIK S N,RAO Y R.Composition of the concrete,absolute,headspace and essential oil of the flowers of Michelia champaca Linn[J].Flavour and Fragrance Journal,2006,21(6):906-911.
[29]MUHAIDAT R,AL-QUDAH M A,SAMIR O,et al.Phytochemical investigation and in vitro antibacterial activity of essential oils from Cleome droserifolia(Forssk.)Delile and C.trinervia Fresen.(Cleomaceae)[J].South African Journal of Botany,2015,99:21-28.
[30]XIE Y,WANG J,YANG F,et al.Comparative analysis of essential oil components of two cryptomeria species from China[J].Industrial Crops and Products,2011,34(1):1226-1230.
[31]DU L,LI J,LI W,et al.Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Research International,2014,57:61-70.
[32]TEIXEIRA B,MARQUES A,RAMOS C,et al Chemical composition and antibacterial and antioxidant properties of commercial essential oils[J].Industrial Crops and Products,2013,43:587-595.
[33]周降生.基于LC-MS技术结合化学计量学方法对不同类型茶叶的鉴定研究[D].昆明:昆明理工大学,2014.
[34]俞邱豪,张九凯,叶兴乾,等.基于代谢组学的食品真实属性鉴别研究进展[J].色谱,2016,34(7):657-664.
[35]CHEN Y,DENG J,WANG Y,et al.Study on discrimination of white tea and albino tea based on near-infrared spectroscopy and chemometrics[J].Journal of the Science of Food and Agriculture,2014,94(5):1026-1033.
[2]高文远.现代中药质量控制及技术[M].北京:科学技术出版社,2010:96
[3]VIJAYALAKSHMI R,RAVINDHRAN R.Comparative fingerprint and extraction yield of Diospyrus ferrea(willd.)Bakh.root with phenol compounds(gallic acid),as determined by uv-vis and ft-ir spec troscopy[J].Asian Pacific Journal of Tropical Biomedicine,2012,2(3):S1367-S1371.
[4]PAN S H U,JUN-LI H,GANG W U,et al.Analysis of flavonoids and phenolic acids in Iris tectorum by HPLC-DAD-ESI-MSn[J].Chinese Journal of Natural Medicines,2010,8(3):202-207.
[5]XIONG C,RUAN J,TANG Y,et al.Chromatographic fingerprint analysis of Macrothelypteris torresiana and simultaneous determination of several main constituents by LC[J].Chromatographia,2009,70(1/2):117-124.
[6]XIE Z,ZHAO Y,CHEN P,et al.Chromatographic fingerprint analysis and rutin and quercetin compositions in the leaf and whole-plant samples of di-and tetraploid Gynostemma pentaphyllum[J].Journal of agricultural and food chemistry,2011,59(7):3042-3049.
[7]CHAI Q,WU B,LIU W,et al.Volatiles of plums evaluated by HS-SPME with GC-MS at the germplasm level[J].Food Chemistry,2012,130(2):432-440.
[8]李万春.气质联用在不同茶叶品质鉴定中的应用[D].南京:南京理工大学,2012.
[9]王丽鸳,成浩,周健,等.基于多元化学指纹图谱的武夷岩茶身份判别研究[J].茶叶科學,2010,30(2):83-88.
[10]陈熠敏,何洪,王远兴.靖安白茶与安吉白茶特征香气成分的比较[J].南昌大学学报:理科版,2015,39(6):573-578.
[11]蒋生祥,冯娟娟.固相微萃取研究进展[J].色谱,2012,30(3):219-221.
[12]王钦德,杨坚.食品试验设计与统计分析基础[M].北京:中国农业大学出版社,2010:84,385.
[13]黄海涛,陈章玉,施红林,等.茶叶香味扫描和挥发性化学成分分析[J].分析化学,2005,33(8):1185-1187.
[14]施文正.草鱼肉挥发成分及其影响因素的研究[D]上海:上海海洋大学,2010.
[15]ROUX M L,CRONJE J C,BURGER B V,et al Characterization of volatiles and aroma-active compounds in honeybush(Cyclopia subternata)by GC-MS and GC-O analysis[J].Journal of Agricultural and Food Chemistry,2012,60(10):2657-2664.
[16]IBRAHIM M A,EGIGU M C,KASURINEN A,et al.Diversity of volatile organic compound emissions from flowering and vegetative branches of Yeheb,Cordeauxia edulis(Caesalpiniaceae),a threatened evergreen desert shrub[J].Flavour and Fragrance Journal,2010,25(2):83-92.
[17]XIE J,SUN B,ZHENG F,et al.Volatile flavor constituents in roasted pork of Mini-pig[J].Food Chemistry,2008,109(3):506-514.
[18]VARARU F,MORENO-GARCIA J,ZAMFIR C I,et al.Selection of aroma compounds for the differentiation of wines obtained by fermenting musts with starter cultures of commercial yeast strains[J].Food Chemistry,2016,197(Pt A):373-381.
[19]MAIETTI S,ROSSI D,GUERRINI A,et al.Amultivariate analysis approach to the study of chemical and functional properties of chemo‐diverse plant derivatives:lavender essential oils[J].Flavour and Fragrance Journal,2013,28(3):144-154.
[20]FORERO M D,QUIJANO C E,PINO J AVolatile compounds of chile pepper(Capsicum annuum L.var.glabriusculum)at two ripening stages[J].Flavour and Fragrance Journal,2009,24(1):25-30.
[21]JAVIDNIA K,MIRI R,JAMALIAN A.Composition of the essential oil of Salvia macrosiphon Boiss.from Iran[J].Flavour and Fragrance Journal,2005,20(5):542-543.
[22]WU Y,LV S,LIAN M,et al.Study of characteristic aroma components of baked Wujiatai green tea by HS-SPME/GC-MS combined with principal component analysis[J].CyTA-Journal of Food,2016,14(3):423-432.
[23]ZENG Y X,ZHAO C X,LIANG Y Z,et al.Comparative analysis of volatile components from clematis species growing in China[J].Analytica Chimica Acta,2007,595(1):328-339.
[24]CAPRIOLI G,IANNARELLI R,CIANFAGLIONEK,et al.Volatile profile,nutritional value and secretory structures of the berry-like fruits of Hypericum androsaemum L[J].Food Research International,2016,79(1):1-10.
[25]陈玮玲,钟培培,范琳琳,等.固相微萃取-气相色谱-质谱分析青钱柳叶挥发性成分[J].食品工业科技,2016,37(22):52-58.
[26]LIU Z,CHEN Z,HAN F,et al.Microwave-assisted method for simultaneous hydrolysis and extraction in obtaining ellagic acid,gallic acid and essential oil from Eucalyptus globulus leaves using Br觟nsted acidic ionic liquid[HO3S(CH2)4mim]HSO4[J].Industrial Crops and Products,2016,81:152-161.
[27]张晓珊,陈图锋,陈耀文,等.固相微萃取-气质联用分析沙茶酱香气物质的研究[J].食品与药品,2014,16(6):410-413.
[28]ROUT P K,NAIK S N,RAO Y R.Composition of the concrete,absolute,headspace and essential oil of the flowers of Michelia champaca Linn[J].Flavour and Fragrance Journal,2006,21(6):906-911.
[29]MUHAIDAT R,AL-QUDAH M A,SAMIR O,et al.Phytochemical investigation and in vitro antibacterial activity of essential oils from Cleome droserifolia(Forssk.)Delile and C.trinervia Fresen.(Cleomaceae)[J].South African Journal of Botany,2015,99:21-28.
[30]XIE Y,WANG J,YANG F,et al.Comparative analysis of essential oil components of two cryptomeria species from China[J].Industrial Crops and Products,2011,34(1):1226-1230.
[31]DU L,LI J,LI W,et al.Characterization of volatile compounds of pu-erh tea using solid-phase microextraction and simultaneous distillation-extraction coupled with gas chromatography-mass spectrometry[J].Food Research International,2014,57:61-70.
[32]TEIXEIRA B,MARQUES A,RAMOS C,et al Chemical composition and antibacterial and antioxidant properties of commercial essential oils[J].Industrial Crops and Products,2013,43:587-595.
[33]周降生.基于LC-MS技术结合化学计量学方法对不同类型茶叶的鉴定研究[D].昆明:昆明理工大学,2014.
[34]俞邱豪,张九凯,叶兴乾,等.基于代谢组学的食品真实属性鉴别研究进展[J].色谱,2016,34(7):657-664.
[35]CHEN Y,DENG J,WANG Y,et al.Study on discrimination of white tea and albino tea based on near-infrared spectroscopy and chemometrics[J].Journal of the Science of Food and Agriculture,2014,94(5):1026-1033.