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当前位置: 首页 > 文章 > 傅里叶变换红外光谱分析6种不同陈化时间六堡茶 食品科学 2012,33 (24) 222-225
Position: Home > Articles > Fourier Transform Infrared Spectroscopic Analysis of Liupu Tea with Different Aging Times FOOD SCIENCE 2012,33 (24) 222-225

傅里叶变换红外光谱分析6种不同陈化时间六堡茶

作  者：
龚受基;李佳银;杨新河;黄建安;刘仲华
单  位：
国家植物功能成分利用工程技术研究中心
关键词：
六堡茶;红外光谱;陈化时间;二阶导数谱
摘  要：
对不同陈化时间六堡茶茶叶粉末和提取物进行傅里叶红外光谱分析,考察陈化时间与红外光谱特征关系。结果表明:六堡茶陈化时间不同,其红外光谱不同;茶叶粉末与提取物的红外光谱差异较大;除了共同红外光谱特征,还具有因陈化时间变化引起成分差异的特征红外光谱;同一厂家不同陈化时间的六堡茶样品根据红外光谱的峰数、波数、峰形、相对强度及二阶导数谱的差异考察存在差异。利用傅里叶红外光谱法分析六堡茶,该方法快速、简便、直观,茶叶无需特殊处理,对同一厂家不同陈化时间六堡茶的分析鉴别有一定作用。
译  名：
Fourier Transform Infrared Spectroscopic Analysis of Liupu Tea with Different Aging Times
作  者：
GONG Shou-ji1,2,3,LI Jia-yin1,3,YANG Xin-he1,3,4,HUANG Jian-an1,3,LIU Zhong-hua1,3,*(1.National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients,Changsha 410128,China;2.School of Preclinical Medicine,Guilin Medical University,Guilin 541004,China;3.Key Laboratory of Tea Science,Ministry of Education,Hunan Agricultural University,Changsha 410128,China;4.School of Life Science and Technology,Xiaogan College,Xiaogan 432000,China)
关键词：
Liupu tea;infrared spectroscopy;aging time;secondary derivative spectrum
摘  要：
Liupu tea power with different ageing times and aqueous extracts were analyzed by Fourier transform infrared spectroscopy(FTIR) and their spectral characteristics were also compared.Results showed that each tea sample had its own unique infrared spectrum due to various aging times.Meanwhile,an obvious difference between the infrared spectra of Liupu tea power and its extracts was observed.Liupu tea samples with different aging times could be distinguished from each other according to peak number,wave number,peak shape and relative intensity in their infrared spectra and secondary derivative spectra.Therefore,FTIR proved a rapid,simple,and direct method for the identification of Liupu tea with various aging times.

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