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Chemical profiling and discrimination of green tea and Pu-erh raw tea based on UPLC-Q-Orbitrap-MS/MS and chemometrics.
Zhong, Jiayi; Chen, Ning; Huang, Sichen; Fan, Xiaowei; Zhang, Yi; Ren, Dabing; Yi, Lunzhao.
Afiliação
  • Zhong J; Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: zhongjy0909@163.com.
  • Chen N; Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: chenning2659@163.com.
  • Huang S; Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: huangsichen@163.com.
  • Fan X; Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: fxw20182225003@163.com.
  • Zhang Y; Key Laboratory of Hunan Province for Water Environment and Agriculture Product Safety, College of Chemistry and Chemical Engineering, Central South University, Changsha 410083, China; Key Laboratory of Materials Processing and Mold (Ministry of Education), Zhengzhou University, Zhengzhou 450002, Chi
  • Ren D; Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Food Safety Research Institute, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: rendabing425@163.com.
  • Yi L; Faculty of Agriculture and Food, Kunming University of Science and Technology, Kunming 650500, China; Yunnan Food Safety Research Institute, Kunming University of Science and Technology, Kunming 650500, China. Electronic address: yilunzhao@kust.edu.cn.
Food Chem ; 326: 126760, 2020 Oct 01.
Article em En | MEDLINE | ID: mdl-32447157
To reveal the characteristic chemical profiles of Pu-erh raw tea (PRT) and traditional green tea (TGT), a high-throughput analytical method based on UPLC-Q-Orbitrap-MS/MS was proposed. 145 components were characterized with a three-level qualitative strategy and the integrated filtering strategy combining nitrogen rule, mass defect, and diagnostic ions information. 124 components were quantified using an internal standard method. The total contents of flavan-3-ols and derivatives, phenolic acids and derivatives were higher in PRT than TGT, while flavonoids were reversed. Furthermore, partial least squares-discriminant analysis (PLS-DA) models were established to classify TGT and PRT. 23 characteristic components were revealed by variable importance in projection method. Their difference in content is between 1.5 and 7.3 times for PRT and TGT. The results showed the chemical characteristics of TGT and PRT clearly and comprehensively. The high-throughput method demonstrated considerable potential in the analysis of complex chemical system, such as food and herbs.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Chá Tipo de estudo: Prognostic_studies / Qualitative_research Idioma: En Revista: Food Chem Ano de publicação: 2020 Tipo de documento: Article