Differentiating grades of Xihu Longjing teas according to the contents of ten major components based on HPLC-DAD in combination with chemometrics

文献类型： 外文期刊

第一作者： Gu, Hui-Wen

作者： Gu, Hui-Wen;Chen, Ying;Yin, Xiao-Li;Ma, Ying-Xiang;Wang, Jing;Yang, Fan;Sun, Weiqing;Ding, Baomiao;Liu, Zhi

作者机构：

关键词： HPLC-DAD; Grade differentiation; Xihu Longjing teas; Principal component analysis; Hierarchical cluster analysis

期刊名称：LWT-FOOD SCIENCE AND TECHNOLOGY （ 影响因子：4.952； 五年影响因子：5.383 ）

ISSN： 0023-6438

年卷期： 2020 年 130 卷

页码：

收录情况： SCI

摘要： A new chemometrics-assisted high performance liquid chromatography-diode array detection (HPLC-DAD) method was developed to rapidly quantify ten major components in nine Xihu Longjing tea samples. This new strategy proved to be a useful tool for handling the co-eluted problems during chromatographic analysis and enabled the quantification of ten major components in tea samples within only 10 min. The average recoveries of these analyzes in tea samples ranged from 100.0% to 112.7% except (-)-epigallocatechin gallate (EGCG). The relative standard deviations of intra- and inter-day assays were in the range of 0.14%-5.09% for all the ten analyzes. Furthermore, the quantitative results were used as input variables to perform principal component analysis (PCA) and hierarchical cluster analysis (HCA) for differentiating tea grades. Results demonstrated that the nine different grades of Xihu Longjing tea samples were successfully divided into three categories. This study showed that it is possible to perform tea grades differentiation according to the contents of major components using chemometric pattern recognition methods.

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