摘要
以绿茶的数字化色谱指纹谱为基础,探讨用指纹谱来分类绿茶的新模式。各批次绿茶样品间的两两重叠率可作为筛选构建特征指纹谱样品的依据,14个绿茶样品按照特征指纹检出率和总差异率的不同初步划分为3个级别。本法从内在组成上为绿茶的分类提供了一个客观量化的界定标准,有别于过去凭借外形口感的经验评估,可为茶叶乃至自然界其它植物的化学分类提供新的视角。
A new classification mode of green tea samples was established based on the digital fingerprint spectrum（FPS）of green tea. The tea samples used to set up different characteristic FPS were selected by the overlapping ratios between fourteen green tea samples. Fourteen green tea samples were graded into three levels according to detection ratios of characteristic peaks and total differentia ratios between sample FPS and characteristic FPS. Distinguished from empirical evaluation such as appearance and taste, this method can reflect the inherent constitution of tea objectively and directly, and can be applied to chemically classify the tea or other plants in the nature.
出处
《分析化学》
SCIE
EI
CAS
CSCD
北大核心
2006年第6期843-847,共5页
Chinese Journal of Analytical Chemistry
关键词
绿茶
色谱指纹谱
化学分类
Green tea, chromatographic fingerprint, chemical classification
