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康砖茶高效液相色谱指纹图谱建立初探
引用本文:胡燕, 齐桂年. 康砖茶高效液相色谱指纹图谱建立初探[J]. 食品工业科技, 2013, (24): 75-78. DOI: 10.13386/j.issn1002-0306.2013.24.051
作者姓名:胡燕  齐桂年
作者单位:1.四川农业大学园艺学院
摘    要:应用高效液相色谱法初步建立了四川黑茶中康砖茶的指纹图谱。优化了色谱条件和样品提取条件,根据平均相对保留时间、共有峰、平均相对峰面积等对色谱指纹图谱进行了分析。结果表明,当采用梯度洗脱方法,以0.3%甲酸水溶液和乙腈为流动相,柱温为35℃,检测波长为280nm,流速为1.0mL/min时康砖茶中各组分可得到较好的分离。通过对雅安市不同边销茶企业、不同生产年份的48批康砖茶样品进行分析,共确定了34个色谱峰作为共有峰。对共有峰平均相对峰面积的聚类分析表明,当临界值为15时,八家康砖茶生产企业的样品可聚为3类。48批康砖茶样品与共有模式的相似度均大于0.90。该实验为康砖茶的鉴别和质量控制提供了参考。 

关 键 词:黑茶  康砖茶  高效液相色谱法  色谱指纹图谱
收稿时间:2013-06-05

A preliminary attempt to establish the high performance liquid chromatographic fingerprint of kang zhuan tea
HU Yan, QI Gui-nian. A preliminary attempt to establish the high performance liquid chromatographic fingerprint of kang zhuan tea[J]. Science and Technology of Food Industry, 2013, (24): 75-78. DOI: 10.13386/j.issn1002-0306.2013.24.051
Authors:HU Yan  QI Gui-nian
Affiliation:1.College of Horticulture, Sichuan Agricultural University
Abstract:The chromatographic fingerprint of kang zhuan tea was established by high performance liquid chromatography (HPLC) .The HPLC conditions and extraction condition of kang zhuan tea were optimized.According to the average relative retention time, common peaks, and average relative peak area in HPLC were assayed respectively.The results showed that the components of kang zhuan tea could be well separated by using a gradient elution with acetonitrile and water containing 0.3% formic acid as the mobile phase at a flow rate of 1mL/min, a detection wavelength of 280nm and the column temperature of 35℃.The chromatographic fingerprint was analyzed based on the analysis of HPLC chromatogram of 48 batches of kang zhuan tea samples.It was confirmed that 34 peaks in chromatograms could be selected as characrerixation peaks.Results from a cluster analysis of the average relative peak area had shown that the kang zhuan tea samples of eight production enterprises could be divided into about three types.The similarity of 48 batches of kang zhuan tea was more than 0.90.The research supplied a reference method to the identification and quality control of kang zhuan tea.
Keywords:dark tea  kang zhuan tea  HPLC  chromatographic fingerprint
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