超高效液相色谱-三重四极杆串联质谱法定量分析云南大叶种茶酚类成分

基于超高效液相色谱-三重四极杆串联质谱联用技术，建立和验证一种高灵敏度、高特异性和高通量的靶向定量分析方法，其具有良好的线性、准确性和稳定性。该方法成功应用于4 类云南大叶种茶叶中90 个酚类成分的准确同时定量分析。结果表明，绝大部分酚类成分在未发酵茶（绿茶或普洱生茶）中含量较高，但游离酚酸、黄酮苷元和茶黄素在发酵茶（红茶或普洱熟茶）中的含量更高。偏最小二乘判别分析进一步揭示了不同类型茶叶的酚类成分差异，并筛选到系列化学标志物。

Quantitative and Comparative Studies on Phenolic Constituents in Different Types of Yunnan Large Leaf Tea Based on Validated Ultra-high Performance Liquid Chromatography-Triple Quadrupole-Tandem Mass Spectrometry

Based on ultra-high performance liquid chromatography-triple quadrupole-tandem mass spectrometry (UPLC-QQQ-MS/MS), a high throughput, sensitive and specific method to quantify three classes of phenolic compounds in tea samples was developed and validated. This method possessed good linearity, accuracy and precision, and was successfully applied to the simultaneous quantification of 90 phenolic compounds (catechins, phenolic acids, flavonoids and their glycosides) in four types of Yunnan large-leaf tea. As a result, most phenolic components were more abundant in unfermented tea (green tea and Pu’erh raw tea), while free phenolic acids, flavonoid aglycones and theaflavins were more abundant in fermented tea (black tea and Pu’erh ripe tea). By partial least squares-discriminant analysis (PLS-DA), different types of tea were clearly discriminated according to their phenolic components, and a series of chemical markers were identified.