基于多元化学指纹图谱的武夷岩茶身份判别研究

doi:10.13305/j.cnki.jts.2010.02.002

Abstract

Abstract: The method of discriminant classification of Wuyi yan tea based on multiple chemical fingerprint by conjoining two HPLC chromatograms was studied. The results showed that samples from two raw material cultivars or from two districts could be distinguished effectively by using those discriminant method obtained from the investigation. The recognition accuracy for the training sample set was 100%, cross-validating was above 97% and the recognition accuracy for the testing sample set was about 85%. Those result revealed that it was possible to distinguish or verify Wuyi Yan tea by combining the techniques of multiple chemical fingerprint and discriminant classification.

Key words: Olong tea, Wuyi Yan tea, chemical fingerprint, discriminant classification

CLC Number:

WANG Li-yuan, CHENG Hao, ZHOU Jian, HE Xiao-yan, XUE Feng-ren, XU Jin-bin, HE Wei. Discriminant Classification of Wuyi Yan Tea Based on Multiple Chemical Fingerprint[J]. Journal of Tea Science, 2010, 30(2): 83-88.

[1]	BIAN Xianbing, WU Min, JIA Jiangming, DONG Chunwang, ZHANG Chen'an, ZHAO Runmao, CHEN Jianneng, WANG Jinshuang. Development of Amplitude Adjustable Imitation Manual Rocking Green Device for Oolong Tea and Research of Process Parameters [J]. Journal of Tea Science, 2022, 42(3): 409-422.
[2]	CHEN Yuzhen, WANG Feng, WU Zhidan, ZHANG Wenjin, WENG Boqi, YOU Zhiming. Effects of Chemical Fertilizer Reduction on Yield, Quality, Fertilizer Utilization Efficiency and Economic Benefit of Oolong Tea [J]. Journal of Tea Science, 2020, 40(6): 758-770.
[3]	CHEN Lin, YU Wenquan, ZHANG Yinggen, XIANG Lihui, WANG Lili, YOU Zhiming. Aroma Profiling of Oolong Tea by SDE and HS-SPME in Combination with GC-MS [J]. Journal of Tea Science, 2019, 39(6): 692-704.
[4]	GUO Li, LYU Haipeng, CHEN Mingjie, ZHANG Yue, BA Yichen, GUO Yaling, LIN Zhi. Analysis of Fatty Acid Compositions and Contents in Oolong Tea from Fujian Province [J]. Journal of Tea Science, 2019, 39(5): 611-618.
[5]	CAO Qiong, SU Huan, WAN Xiaochun, NING Jingming. Identification of the Geographical Origins of Oolong Tea Based on EGCG, ECG and Caffeine Contents [J]. Journal of Tea Science, 2018, 38(3): 237-243.
[6]	CHEN Lin, LIN Qingxia, ZHANG Yinggen, CHEN Jian, WANG Lili, YU Wenquan, YOU Zhiming. Aroma Profiling of Tieguanyin Oolong Tea with Different Flavor Characteristics Based on Chemical Pattern Recognition [J]. Journal of Tea Science, 2018, 38(3): 253-262.
[7]	SUN Jun, ZHU Liugang, LIN Zhikun, ZHANG Wenjing. Effects of Changeable Baking Techniques on Aroma Quality of Dangui Oolong Tea [J]. Journal of Tea Science, 2017, 37(3): 266-272.
[8]	JI Weibin, LIU Panpan, XU Yongquan, JIANG Yongwen, CHEN Jianxin, YIN Junfeng. Comparative Study of the Aroma Components of Several Oolong Teas [J]. Journal of Tea Science, 2016, 36(5): 523-530.
[9]	CHEN Lin, CHEN Jian, CHEN Quanbin, ZHANG Yinggen, SONG Zhenshuo, WANG Lili, YOU Zhiming. Effects of Green-making Technique on Aroma Pattern of Oolong Tea [J]. Journal of Tea Science, 2014, 34(4): 387-395.
[10]	ZHONG Qiusheng, LIN Zhenghe, CHEN Changsong, CHEN Zhihui, YOU Xiaomei, CHEN Rongbing. Effects of Baking Temperature on Quality and Chemical Components of Jiulongpao Oolong Tea [J]. Journal of Tea Science, 2014, 34(1): 9-12.
[11]	LIN Chun-tao, SU Bao-cai, GUAN Xi, YU Jian-hui. Study on Oolong Tea Brand Loyalty under the Moderating Role of Switching Cost [J]. Journal of Tea Science, 2013, 33(2): 155-163.
[12]	CHEN Lin, ZHANG Ying-gen, CHEN Jian, WU Ling-sheng, WANG Zhen-kang, YOU Zhi-ming. Dynamic Variation of Chemical Pattern Related to Aroma Constituents during the Quality Formation of Fresh Scent-Flavor Oolong Tea [J]. Journal of Tea Science, 2013, 33(1): 53-59.
[13]	CHEN Lin, CHEN Jian, ZHANG Ying-gen, WU Ling-sheng, WANG Zhen-kang, YANG Wei, YOU Zhi-ming. Variation of Catechins and Purine Alkaloids Fingerprints during the Formation of Fresh Scent-Flavor Oolong Tea [J]. Journal of Tea Science, 2011, 31(6): 493-503.
[14]	ZHANG Yun, NI De-jiang, CHEN Yong-bo, HUANG Hai-bo, LIU Si-si, XIE Bi-jun. Effect of Oolong Tea Polysaccharide in Adjusting Serum Lipid and Its Mechanism [J]. Journal of Tea Science, 2011, 31(5): 399-404.
[15]	SUN Wei-jiang, DONG Qing-hua, ZHOU Wei-long, DONG Xiu-yun. Study on the Quality Evaluation and Product Discriminate of Oolong Tea [J]. Journal of Tea Science, 2011, 31(4): 305-312.

Discriminant Classification of Wuyi Yan Tea Based on Multiple Chemical Fingerprint

PDF (PC)

Knowledge

Cited

Abstract

Cite this article

share this article

References

Related Articles 15

Metrics

Comments

Recommended 10