浙江大学学报（农业与生命科学版）2025，Vol.51Issue(3)：414-423,10.DOI:10.3785/j.issn.1008-9209.2024.05.102
基于指纹图谱结合化学模式识别的西施石笕茶品质评价
Quality evaluation of Xishi Shijian tea based on fingerprint combined with chemical pattern recognition
摘要
Abstract
The fingerprints of different grades of Xishi Shijian tea were established by detection of high performance liquid chromatography-fluorescence detector(HPLC-FLD),high performance liquid chromatography-ultraviolet(HPLC-UV)detector,ultrahigh performance liquid chromatography-diode array detector-mass spectrometry/mass spectrometry(UPLC-DAD-MS/MS)and gas chromatography-mass spectrometry(GC-MS).The quality of tea with different grades was evaluated by the combination of fingerprint and chemical pattern recognition.The results indicated that the HPLC-UPLC-GC combination fingerprints of Xishi Shijian tea were established with similarity ranging from 0.616-1.000.A total of 90 common peaks were identified in fingerprints.There were 49 characteristic peaks screened by orthogonal partial least squares-discriminant analysis(OPLS-DA).Furthermore,a total of 41 key chemical components were identified by qualitative and quantitative detections,including 20 taste components and 21 aroma components.The different grades of Xishi Shijian tea exhibited significant variations in key chemical components,which were closely associated with the maturity level of the tea shoot.These differences serve as a crucial material foundation for the discernible disparities in sensory quality.The higher the grade is,the greater the degree of mellow,umami and sweetness,due to its high contents of gallic acids and amino acids,as well as low contents of catechins,flavonoids and caffeine.The presence of alcohols,ketones and alkenes with floral characteristics,such as linalool,β-ionone,and cadin-1(10),4-diene,serves as the material basis for the tender and fragrant aroma characteristics found in high-grade samples.In this study,the combination of fingerprints of Xishi Shijian tea and chemical pattern recognition effectively distinguished different grades of tea samples and screened key chemical components,which provides the theoretical basis and technique for the quality evaluation of tea grades.关键词
西施石笕茶/指纹图谱/化学模式识别/滋味/香气/质量评价Key words
Xishi Shijian tea/fingerprint/chemical pattern recognition/taste/aroma/quality evaluation分类
农业科技引用本文复制引用
金英,黄铁军,范文含,何乐芝,马亚平,姚一建,龚淑英,王佳薇,范方媛..基于指纹图谱结合化学模式识别的西施石笕茶品质评价[J].浙江大学学报（农业与生命科学版）,2025,51(3):414-423,10.基金项目
西施石笕茶标准茶样制作、标准修订项目 （）
浙江省自然科学基金项目(LQ20C160011). （LQ20C160011）
