Quantitative Analysis of Bioactive Compounds in Commercial Teas: Profiling Catechin Alkaloids, Phenolic Acids, and Flavonols Using Targeted Statistical Approaches
文献类型： 外文期刊
作者： Chen, Yuan 1 ; Lai, Lingling 2 ; You, Youli 3 ; Gao, Ruizhen 1 ; Xiang, Jiaxin 1 ; Wang, Guojun 5 ; Yu, Wenquan 1 ;
作者机构： 1.Fujian Acad Agr Sci, Fuzhou 350003, Peoples R China
2.Fujian Tea Sci Soc, Fuzhou 350013, Peoples R China
3.Yongchun Cty Cultivat Serv Ctr, Quanzhou 362699, Peoples R China
4.Fujian Agr & Forestry Univ, Coll Hort, Fuzhou 350002, Peoples R China
5.Florida Atlantic Univ, Harbor Branch Oceanog Inst, Ft Pierce, FL 34946 USA
关键词： alkaloids; biomarker; catechins; flavonols; tea classification
期刊名称：FOODS （ 影响因子：5.2； 五年影响因子：5.5 ）
ISSN：
年卷期： 2023 年 12 卷 16 期
页码：
收录情况： SCI
摘要： Tea, an extensively consumed and globally popular beverage, has diverse chemical compositions that ascertain its quality and categorization. In this investigation, we formulated an analytical and quantification approach employing reversed-phase ultra-high-performance liquid chromatography (UHPLC) methodology coupled with diode-array detection (DAD) to precisely quantify 20 principal constituents within 121 tea samples spanning 6 distinct variants. The constituents include alkaloids, catechins, flavonols, and phenolic acids. Our findings delineate that the variances in chemical constitution across dissimilar tea types predominantly hinge upon the intricacies of their processing protocols. Notably, green and yellow teas evinced elevated concentrations of total chemical moieties vis a vis other tea classifications. Remarkably divergent levels of alkaloids, catechins, flavonols, and phenolic acids were ascertained among the disparate tea classifications. By leveraging random forest analysis, we ascertained gallocatechin, epigallocatechin gallate, and epicatechin gallate as pivotal biomarkers for effective tea classification within the principal cadre of tea catechins. Our outcomes distinctly underscore substantial dissimilarities in the specific compounds inherent to varying tea categories, as ascertained via the devised and duly validated approach. The implications of this compositional elucidation serve as a pertinent benchmark for the comprehensive assessment and classification of tea specimens.
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