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当前位置: 首页 > 文章 > 茶叶中氨基酸特征指纹图谱的初步研究 湖北农业科学 2012,51 (23) 232-235
Position: Home > Articles > Preliminary Study on the Amino Acids' Fingerprint of Tea Hubei Agricultural Sciences 2012,51 (23) 232-235

茶叶中氨基酸特征指纹图谱的初步研究

作  者：
周有祥;赵明明;丁华;严伟;张毅;王婧;胡西洲;龚艳;胡定金
单  位：
湖北省农业科学院农业质量标准与检测技术研究所
关键词：
茶叶;氨基酸;指纹图谱;主成分分析
摘  要：
通过酸水解法处理茶叶样品,以阳离子交换-茚三酮柱后衍生法分析水解液中的氨基酸含量,以归一法计算各氨基酸的峰面积比例,绘制了茶叶水解氨基酸的指纹图谱,并进行了主成分分析。结果表明,茶叶中水解氨基酸总含量在18.00%～30.00%之间,水解氨基酸指纹图谱能够较好区分龙井群体和龙井43,同时也可区分龙井茶与其他茶叶,与主成分分析结果基本一致。该法的建立为研究茶叶品质提供了新的思路,同时也为名优茶叶的真伪鉴别和追踪溯源提供参考。
译  名：
Preliminary Study on the Amino Acids' Fingerprint of Tea
作  者：
ZHOU You-xiang,ZHAO Ming-ming,DING Hua,YAN Wei,ZHANG Yi,WANG Jing,HU Xi-zhou, GONG Yan,HU Ding-jin(Institute of Agricultural Quality Standards and Testing Technology Research,Hubei Academy of Agricultural Sciences,Wuhan 430064,China)
关键词：
tea;amino acid;fingerprint;principal component analysis
摘  要：
The amino acids in tea were quantitatively analyzed by cation exchange chromatography-ninhydrin post column derivatization after hydrolyzed by hydrochloric acid,then the amino acids fingerprint of tea was studied according to the ratio of different amino acid areas obtained by normalization method,the principal component analysis was also carried out.The results showed that the content of total amino acids in tea was in the ranged of 18.00% to 30.00%.In the fingerprints of the hydrolyzed amino acids,the difference between the tea varieties of Longjing groups and Longjing 43 was easy to differentiate.The similar result of principal component analysis and fingerprint analysis was also observed between Longjing tea and other tea.In concluding,it was a new method to analyze the quality of tea which would provide a reference for the authenticity identification and authentic identity of the famous tea.

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