摘要
采用咖啡碱和氨基酸中碳氮稳定同位素比率分析方法(气相色谱-燃烧-同位素比值质谱,GC-C-IRMS)开展不同年份普洱生茶真实性认证研究。化学计量学分析表明,基于茶叶咖啡碱和氨基酸中碳氮稳定同位素比率结合化学计量学模型可以对不同年份普洱生茶进行有效区分,预测和验证准确率均达到80%以上,其中BP-ANN认证性能最优,预测和验证准确率均达到100%;进一步筛选和鉴定,得到不同年份普洱生茶的3种化学标记,包括δ^(15)N_(Thea)、δ^(13)CG_(lu)和δ^(15)NG_(lu)。因此,基于GC-C-IRMS分析的咖啡碱和氨基酸中碳氮稳定同位素比率分析方法可以用于不同年份普洱生茶的真实性认证。本研究初步建立了普洱生茶产品认证的指标体系及技术体系,也为其他食品的认证研究提供研究思路和方法参考。
The method of carbon and nitrogen stable isotope ratio analysis in caffeine and amino acids(gas chromatography combustion isotope ratio mass spectrometry,GC-C-IRMS)was used to carry out the authenticity certification of Pu’er raw tea in different years.Chemometrics analysis showed that the stable isotope ratios of carbon and nitrogen in caffeine and amino acids combined with chemometrics model could effectively distinguish Pu’er raw tea in different years.And the accuracy of prediction and verification were more than 80%,BP-ANN had the best certification performance,whose accuracy of prediction and verification were 100%.Through further screening and identification,three chemical markers of Pu’er raw tea in different production years were obtained,which includedδ^(15)N_(Thea)、δ^(13)Cgluandδ^(15)NG_(lu).Therefore,the analysis method of carbon and nitrogen stable isotope ratios in caffeine and amino acids based on GC-C-IRMS could be used to authenticate the authenticity of Pu’er raw tea in different years.This study preliminarily established the index system and technical system of Pu’er tea product certification,which also provided research ideas and method references for other food certification research.
作者
刘洪林
曾艺涛
童华荣
张凯
李照
杨天来
LIU Honglin;ZENG Yitao;TONG Huarong;ZHANG Kai;LI Zhao;YANG Tianlai(College of Tourism and Service Management,Chongqing University of Education,Chongqing 400067,China;Chongqing Furen High School,Chongqing 400067,China;School of Food Science,Southwest University,Chongqing 400715,China;Chongqing Agricultural Technology Extension Station,Chongqing 401121,China;Chongqing Planning and Natural Resources Survey and Monitoring Institute,Chongqing 400014,China)
出处
《食品工业科技》
CAS
北大核心
2023年第5期1-9,共9页
Science and Technology of Food Industry
基金
2022年重庆市教育委员会人文社会科学研究项目规划项目重点项目(22SKGH450)
2022年重庆市教育委员会科学技术研究项目(KJQN202201619)
2022年重庆市自然科学基金项目(2022NSCQMSX5393)
重庆市人文社科重点研究基地“重庆市统筹城乡教师教育研究中心”专项(JDKT202209)
重庆第二师范学院科研平台(区域旅游产业发展研究协同创新中心)项目(2021XJPT07)
重庆第二师范学院第三批校级研究所(川渝地区乡村旅游产业发展研究所)项目
重庆市教委科学技术研究计划项目(KJQN201901603,KJQN202001603)
重庆市高等教育教学改革研究项目(213374,213367)
重庆市教育科学“十四五”规划重点课题项目(2021-GX-146)。
关键词
普洱生茶
生产年份
咖啡碱
氨基酸
碳氮稳定性同位素比率
Pu’er raw tea
production years
caffeine
amino acids
carbon and nitrogen stable isotope ratios
