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Determination and quality evaluation of green tea extracts through qualitative and quantitative analysis of multi-components by single marker (QAMS).
Food Chem. 2016 Apr 15; 197 Pt B:1112-20.FC

Abstract

The quality of tea is mainly attributed to tea polyphenols and caffeine. In this paper, a new strategy for quality evaluation of green tea extracts was explored and verified through qualitative and quantitative analysis of multi-components by single marker (QAMS). Taguchi Design was introduced to evaluate the fluctuations of the relative conversion factors (fx) of tea catechins, gallic acid and caffeine to epigallocatechin gallate. The regression model (Sig.=0.000) and the deviations (R(2)>0.999) between QAMS and normal external standard method proved the consistency of the two methods. Hierarchical cluster analysis and canonical discriminant analysis were employed to classify 26 batches of commercial Longjing green tea extracts (LJGTEs) collected from different producers. The results showed a significant difference in component profile between the samples from different origins. The QAMS method was verified to be an alternative and promising method to comprehensively and effectively control the quality of LJGTEs from different origins.

Authors+Show Affiliations

Department of Chemistry, Zhejiang University, Hangzhou 310027, China.Zhejiang Institute for Food and Drug Control, Hangzhou 310051, China. Electronic address: zhumingd@hotmail.com.Skyherb Ingredients, Anji 313300, China.Department of Chemistry, Zhejiang University, Hangzhou 310027, China.Skyherb Ingredients, Anji 313300, China.Department of Chemistry, Zhejiang University, Hangzhou 310027, China. Electronic address: yanweidong@zju.edu.cn.

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

26675847

Citation

Li, Da-Wei, et al. "Determination and Quality Evaluation of Green Tea Extracts Through Qualitative and Quantitative Analysis of Multi-components By Single Marker (QAMS)." Food Chemistry, vol. 197 Pt B, 2016, pp. 1112-20.
Li DW, Zhu M, Shao YD, et al. Determination and quality evaluation of green tea extracts through qualitative and quantitative analysis of multi-components by single marker (QAMS). Food Chem. 2016;197 Pt B:1112-20.
Li, D. W., Zhu, M., Shao, Y. D., Shen, Z., Weng, C. C., & Yan, W. D. (2016). Determination and quality evaluation of green tea extracts through qualitative and quantitative analysis of multi-components by single marker (QAMS). Food Chemistry, 197 Pt B, 1112-20. https://doi.org/10.1016/j.foodchem.2015.11.101
Li DW, et al. Determination and Quality Evaluation of Green Tea Extracts Through Qualitative and Quantitative Analysis of Multi-components By Single Marker (QAMS). Food Chem. 2016 Apr 15;197 Pt B:1112-20. PubMed PMID: 26675847.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Determination and quality evaluation of green tea extracts through qualitative and quantitative analysis of multi-components by single marker (QAMS). AU - Li,Da-Wei, AU - Zhu,Ming, AU - Shao,Yun-Dong, AU - Shen,Zhe, AU - Weng,Chen-Chen, AU - Yan,Wei-Dong, Y1 - 2015/11/28/ PY - 2015/05/21/received PY - 2015/10/14/revised PY - 2015/11/19/accepted PY - 2015/12/18/entrez PY - 2015/12/18/pubmed PY - 2016/7/28/medline KW - Caffeine (PubChem CID: 2519) KW - Catechin (PubChem CID: 73160) KW - Catechin gallate (PubChem CID: 6419835) KW - Determination KW - Epicatechin (PubChem CID: 72276) KW - Epicatechingallate (PubChem CID: 367141) KW - Epigallocatechin (PubChem CID: 72277) KW - Epigallocatechin gallate (PubChem CID: 65064) KW - Gallic acid (PubChem CID: 370) KW - Gallocatechin (PubChem CID: 65084) KW - Gallocatechin gallate (PubChem CID: 199472) KW - Green tea extracts KW - HPLC KW - Qualitative and quantitative analysis of multi-components by single marker (QAMS) KW - Quality evaluation KW - Taguchi Design SP - 1112 EP - 20 JF - Food chemistry JO - Food Chem VL - 197 Pt B N2 - The quality of tea is mainly attributed to tea polyphenols and caffeine. In this paper, a new strategy for quality evaluation of green tea extracts was explored and verified through qualitative and quantitative analysis of multi-components by single marker (QAMS). Taguchi Design was introduced to evaluate the fluctuations of the relative conversion factors (fx) of tea catechins, gallic acid and caffeine to epigallocatechin gallate. The regression model (Sig.=0.000) and the deviations (R(2)>0.999) between QAMS and normal external standard method proved the consistency of the two methods. Hierarchical cluster analysis and canonical discriminant analysis were employed to classify 26 batches of commercial Longjing green tea extracts (LJGTEs) collected from different producers. The results showed a significant difference in component profile between the samples from different origins. The QAMS method was verified to be an alternative and promising method to comprehensively and effectively control the quality of LJGTEs from different origins. SN - 1873-7072 UR - https://www.unboundmedicine.com/medline/citation/26675847/Determination_and_quality_evaluation_of_green_tea_extracts_through_qualitative_and_quantitative_analysis_of_multi_components_by_single_marker__QAMS__ DB - PRIME DP - Unbound Medicine ER -
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