| LC-MS分析普洱茶和茯砖茶与红茶成分的比较研究 |
| |
| 引用本文： | 朱旗,M.N.Clifford,毛清黎,邓放明.LC-MS分析普洱茶和茯砖茶与红茶成分的比较研究[J].茶叶科学,2006,26(3):191-194. |
| |
| 作者姓名： | 朱旗 M.N.Clifford 毛清黎 邓放明 |
| |
| 作者单位： | 1. 湖南农业大学园艺园林学院,湖南,长沙,410128
2. 萨里大学生物科学院,英国 |
| |
| 基金项目： | 湖南农业大学校科研和教改项目 |
| |
| 摘 要： | 采用LC-MS分析方法,对普洱茶和茯砖茶进行分析与已鉴定的红茶成分进行对比,结果表明,同属黑茶类的普洱茶和茯砖茶具类似的UV图谱,表明二者具有相似的物质成分;普洱茶和茯砖茶不同于红茶,不具有红茶图谱的特征,在380 nm处没有茶红素和茶黄素吸收峰的特征,也说明采用红茶的分析方法,不适合分析黑茶;虽然在UV图谱中看不到一些成分的吸收峰,但仍有微量存在,能用MS进行检测。
|
| 关 键 词： | 普洱茶 茯砖茶 LC-MS 成分 |
| 文章编号： | 1000-369X（2006）03-191-04 |
| 收稿时间： | 2005-12-13 |
| 修稿时间： | 2006-04-09 |
Comparative Study on the Components of Pu'er Tea and Fu-Brick Tea with Black Tea by LC-MS |
| |
| ZHU Qi,M.N.Clifford,MAO Qing-li,DENG Fang-ming.Comparative Study on the Components of Pu''''er Tea and Fu-Brick Tea with Black Tea by LC-MS[J].Journal of Tea Science,2006,26(3):191-194. |
| |
| Authors: | ZHU Qi MNClifford MAO Qing-li DENG Fang-ming |
| |
| Institution: | 1. College of horticulture and gardens Science, Hunan Agricultural University, Changsha 410128,China; 2. School of Biological Science University of Surrey, Guilford, Surrey GU2 5XH, UK |
| |
| Abstract: | Comparative study has been done on the components of Pu’er tea and Fu-brick tea with the identified components of black tea by LC-MS.Result shows that Pu’er tea and Fu-brick tea,which belonged to the Dark tea group,had the similar UV chromatography,it means that they have some similar compounds.However they are different from black tea as they have not typical peaks of theaflavin and thearubigin at the 380 nm.The way to study the black tea might not be suitable for dark tea.Some components can be found by MS,however,they can not be identified in UV picture as their contents are too low. |
| |
| Keywords: | LC-MS |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
