本文關(guān)鍵詞：信陽(yáng)毛尖高效液相色譜指紋圖譜的初步研究　出處：《河南科技學(xué)院》2017年碩士論文　論文類型：學(xué)位論文

  更多相關(guān)文章： 信陽(yáng)毛尖 高效液相色譜 產(chǎn)地識(shí)別 兒茶素 氨基酸

【摘要】：茶葉品質(zhì)與產(chǎn)地、自然環(huán)境及加工工藝關(guān)系十分密切,產(chǎn)地往往成為茶葉品質(zhì)的代名詞。信陽(yáng)毛尖產(chǎn)于河南信陽(yáng),歷史比較悠久,生態(tài)環(huán)境優(yōu)越,茶葉品質(zhì)較佳,屬于綠茶類。mI河區(qū)、平橋區(qū)、光山縣等茶區(qū)域是其主要產(chǎn)地。近年來(lái),由于“信陽(yáng)毛尖”地理標(biāo)志產(chǎn)品的品牌響、經(jīng)濟(jì)效益高、影響力大,致使江蘇、湖北、浙江等地方有些茶企用本地綠茶原料,模仿信陽(yáng)毛尖的加工工藝制作信陽(yáng)毛尖茶,導(dǎo)致市場(chǎng)上“信陽(yáng)毛尖”標(biāo)價(jià)過(guò)高而往往質(zhì)量低的摻假現(xiàn)象時(shí)有發(fā)生,成為長(zhǎng)期困擾信陽(yáng)毛尖原產(chǎn)地保護(hù)的難題。高效液相色譜指紋圖譜技術(shù)是對(duì)茶葉進(jìn)行產(chǎn)區(qū)鑒別的分析方法之一,當(dāng)前茶葉高效液相色譜指紋圖譜多是基于茶葉中多酚類等特征成分的含量,根據(jù)茶葉成分的特殊性,鑒別產(chǎn)地和品種。本文收集了來(lái)自信陽(yáng)地區(qū)及外地其他地區(qū)的62個(gè)茶樣,進(jìn)行高效液相色譜測(cè)定,從高效液相色譜指紋圖譜的研究出發(fā),借鑒中藥指紋圖譜技術(shù)并結(jié)合主成分分析及聚類分析法來(lái)鑒別信陽(yáng)毛尖茶的產(chǎn)地和品質(zhì)。其研究?jī)?nèi)容如下:1、應(yīng)用高效液相色譜方法建立信陽(yáng)毛尖茶指紋圖譜。經(jīng)方法學(xué)考察,該方法精密度、穩(wěn)定性和重復(fù)性都較好,適合對(duì)信陽(yáng)毛尖茶進(jìn)行分析研究。通過(guò)pH、流動(dòng)相的梯度洗脫方式及流速的改變,確定的最優(yōu)色譜條件為:ZORBAX SB-C18反相柱(4.6×150 mm,5μm);檢測(cè)波長(zhǎng)為280 nm;柱溫35℃;A相為2%乙酸;B相為乙腈;梯度洗脫方式為:96%A(0 min)→88.5%A(15 min)→87.6%A(20 min)→86.3%A(30 min)→81.3%A(35 min)→96%A(40 min);檢測(cè)器:紫外檢測(cè)器;流速0.8 mL/min;洗脫時(shí)間為40 min;進(jìn)樣量為10μL。通過(guò)各個(gè)組分的保留時(shí)間來(lái)進(jìn)行定性分析,并根據(jù)峰面積進(jìn)行了定量測(cè)定。2、按照1中優(yōu)化的色譜條件進(jìn)行樣品的測(cè)定分析,以咖啡堿(CAF)峰為參照峰,最終選擇了19個(gè)色譜共有峰作為主要的特征峰來(lái)構(gòu)建信陽(yáng)毛尖多元化學(xué)指紋圖譜的組成因子。從圖譜的整體性出發(fā),運(yùn)用中藥色譜指紋圖譜相似度評(píng)價(jià)系統(tǒng)軟件進(jìn)行相似度分析,并結(jié)合主成分分析、聚類分析等方法對(duì)色譜圖進(jìn)行產(chǎn)地識(shí)別的初步分析。主成分分析結(jié)果表明提取的4個(gè)主成分累計(jì)方差貢獻(xiàn)率為82.647%,根據(jù)前兩個(gè)主成分得分圖發(fā)現(xiàn)主成分分析方法不能完全區(qū)分信陽(yáng)地區(qū)的茶樣與外地茶,但還是能夠顯示他們之間的差異。聚類分析發(fā)現(xiàn)同一產(chǎn)地不同品種的信陽(yáng)毛尖茶可以很好地區(qū)分開(kāi),而同一品種不同產(chǎn)地的信陽(yáng)毛尖茶區(qū)分不開(kāi)。3、氨基酸的含量與茶葉品質(zhì)密切相關(guān),茶葉中氨基酸含量的差異更能直接地反映品種的特性,通過(guò)不同茶葉游離氨基酸、茶氨酸、呈味氨基酸的比較以及從繪制的氨基酸指紋圖譜分析不難發(fā)現(xiàn),同一采摘時(shí)期下信陽(yáng)群體種的信陽(yáng)毛尖游離氨基酸總量明顯低于安吉白茶種;不同品種信陽(yáng)毛尖及同一品種不同采摘時(shí)期制作的信陽(yáng)毛尖茶樣的必需氨基酸平均含量均存在顯著差異。以纈氨酸為參照氨基酸繪制的必需氨基酸指紋圖譜中,光山縣信陽(yáng)毛尖與其他地區(qū)之間必需氨基酸含量差異較大,尤其是蘇氨酸的含量�？傆坞x氨基酸指紋圖譜中,茶氨酸的含量相對(duì)最高,其次是谷氨酸。不同產(chǎn)地茶葉樣品必需氨基酸的含量中基本上呈現(xiàn)的規(guī)律是:光山縣的茶氨酸和谷氨酸含量相對(duì)較高,其次是黑龍?zhí)�、白龍�(zhí)?最低的是土門地區(qū)�？傊�,我們可以從繪制茶葉氨基酸指紋圖譜中,根據(jù)茶氨酸、谷氨酸和蘇氨酸相對(duì)含量的高低來(lái)可以作為茶葉產(chǎn)地識(shí)別的一個(gè)依據(jù)。
[Abstract]:The tea quality and origin, the natural environment and the processing technology of the close relationship between the origin often become synonymous with tea quality. Xinyang Maojian tea produced in Henan Xinyang, has a long history, excellent ecological environment, the quality of tea is good, which belongs to the class of.MI Green Tea District, Pingqiao District, Guangshan county tea area is the main producing areas in recent years. Because, "Xinyang Maojian tea" geographical indication brand ring, high economic efficiency, high impact, resulting in Jiangsu, Hubei, Zhejiang and other places some tea enterprises with local Green Tea raw materials, processing technology to imitate Xinyang Maojian tea production Xinyang Maojian Tea, causing adulteration on the market "Xinyang Maojian tea" overpriced and often low quality when had become a long-term problem of Xinyang Maojian tea origin protection. The HPLC fingerprint analysis technology is one of the areas for the identification of tea, the tea liquid Chromatographic fingerprint is content of polyphenols in tea based on characteristic components, according to the particularity of tea ingredients, origin and variety identification. This paper collected 62 tea samples from Xinyang area and other areas of the field, HPLC fingerprint spectrum of the high performance liquid chromatography of from the traditional Chinese medicine fingerprint technology and production and quality combined with principal component analysis and cluster analysis method to identify Xinyang Maojian Tea. The research contents are as follows: 1, Xinyang Maojian Tea fingerprint by high performance liquid chromatography method is established. The methodology study, the precision, stability and repeatability are good for study the Xinyang Maojian Tea. By pH, flow velocity and the change of phase gradient elution, the optimal chromatographic conditions were determined: ZORBAX SB-C18 reversed-phase column (4.6 x 150 mm, 5 m); the detection wavelength was 280 nm; column The temperature of 35 DEG C; A phase of 2% acetic acid; B phase acetonitrile; gradient elution method is as follows: 96%A (0 min), 88.5%A (15 min), 87.6%A (20 min), 86.3%A (30 min), 81.3%A (35 min), 96%A (40 min); the UV detection rate of 0.8; mL/min; elution time was 40 min; the retention time of the injection volume was 10 L. by each component to the qualitative analysis, and quantitative determination of.2 according to the peak area, were analyzed according to the chromatographic conditions in 1 samples of optimization, caffeine (CAF) peak as the reference peak, the final choice of 19 a common factor chromatography peak as the main characteristic peaks to build Xinyang Maojian multiple chemical fingerprint. From the overall view of the similarity analysis using chromatographic fingerprint similarity evaluation system software, combined with principal component analysis, cluster analysis and other methods were analyzed to identify the origin of the chromatogram. Principal component analysis showed that 4 principal components are extracted from the cumulative variance contribution rate of 82.647%, according to the principal component analysis method can not fully differentiate tea samples with the field of tea in Xinyang before the two principal component scores charts to find, but still able to show the difference between them. The clustering analysis found the same origin of different varieties of Xinyang Maojian tea tea can well separate areas, and the same species from different habitats Xinyang Maojian Tea can't distinguish between.3, and the content of amino acid of tea quality is closely related to the differences of contents of amino acids in tea can directly reflect the variety characteristics, the free amino acids in different tea, theanine, a comparison of amino acids and amino acids from the taste fingerprint analysis of drawing is not difficult to find, with a total time of picking Xinyang Maojian free amino groups of Xinyang is significantly lower than that of Anji white tea varieties in Xinyang hair tip; And the same species of different average content of essential amino acid picking time making Xinyang Maojian Tea samples had significant difference. The fingerprint of essential amino acids in the amino acid reference drawing for valine in Guangshan County, Xinyang Maojian and other areas essential amino acid content is different, especially threonine. The contents of total free amino acid content in the fingerprint. Theanine is the highest, followed by glutamic acid. Basically the rules of the content of essential amino acids in tea samples: theanine and glutamic acid content in Guangshan county is relatively high, followed by the Black dragon Pool, white dragon pool, is the lowest in Tumen area. In a word, we can draw from the fingerprint of amino acids in tea and according to the relative content of theanine, glutamic acid and threonine level can be used as a basis for identifying the origin of tea.

【學(xué)位授予單位】：河南科技學(xué)院
【學(xué)位級(jí)別】：碩士
【學(xué)位授予年份】：2017
【分類號(hào)】：S571.1

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