Quality assessment of various Xiushui Ninghong tea types

文献类型： 外文期刊

第一作者： Zhu, Zhenling

作者： Zhu, Zhenling;Lai, Yan;Xiong, Yan;Xiao, Yong;Wei, Yihua;Zhang, Jinyan;Li, Siming;Zhu, Zhenling;Lai, Yan;Xiong, Yan;Xiao, Yong;Wei, Yihua;Zhang, Jinyan;Li, Siming;Zhu, Zhenling;Lai, Yan;Xiong, Yan;Xiao, Yong;Wei, Yihua;Zhang, Jinyan;Li, Siming;Zhu, Zhenling;Lai, Yan;Xiong, Yan;Xiao, Yong;Wei, Yihua;Zhang, Jinyan;Li, Siming

作者机构：

关键词： Xiushui Ninghong tea; nutritional indicators; nutritional evaluation; multivariate statistical analysis

期刊名称：JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE （ 影响因子：3.5； 五年影响因子：4.2 ）

ISSN： 0022-5142

年卷期： 2025 年 105 卷 3 期

页码：

收录情况： SCI

摘要： BACKGROUNDXiushui Ninghong tea (XSNH) has a long history and is renowned both in China and internationally. Based on different processing techniques, XSNH can be classified into Ninghong Congou, Ninghong Tea Jinhao, Ninghong Tea Longxucha and other types. To investigate the differences in nutrient compounds and mineral element contents among various types of XSNH, 34 samples from seven types were collected, primarily from tea-producing areas.RESULTSStatistical analysis indicated no significant differences in the contents of crude polysaccharides, K, Mg and Fe, whereas significant differences were observed in the levels of moisture, free amino acids, caffeine, tea polyphenols, thearubigin, theaflavins, Zn, P, Mn, Cu and Se. The data were analyzed using various statistical methods such as hierarchical cluster analysis, principal component analysis and partial least squares discriminant analysis. Characteristic compounds and elements such as theaflavin, Se, free amino acids, P and tea polyphenols were identified as key differential components for distinguishing different sample types.CONCLUSIONOur research has highlighted the differences in chemical indicators among various types of XSNH, providing a crucial theoretical basis for the future classification and grading of XSNH quality. (c) 2024 Society of Chemical Industry.

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