茶叶中氨基酸特征指纹图谱初步研究.docVIP

茶叶中氨基酸特征指纹图谱初步研究 摘要：通过酸水解法处理茶叶样品，以阳离子交换-茚三酮柱后衍生法分析水解液中的氨基酸含量，以归一法计算各氨基酸的峰面积比例，绘制了茶叶水解氨基酸的指纹图谱，并进行了主成分分析。结果表明，茶叶中水解氨基酸总含量在18.00%～30.00%之间，水解氨基酸指纹图谱能够较好区分龙井群体和龙井43，同时也可区分龙井茶与其他茶叶，与主成分分析结果基本一致。该法的建立为研究茶叶品质提供了新的思路，同时也为名优茶叶的真伪鉴别和追踪溯源提供参考。关键词：茶叶；氨基酸；指纹图谱；主成分分析中图分类号：O657.7+5 文献标识码：A 文章编号：0439-8114（2012）23-5463-04Preliminary Study on the Amino Acids’ Fingerprint of TeaZHOU You-xiang，ZHAO Ming-ming，DING Hua，YAN Wei，ZHANG Yi，WANG Jing，HU Xi-zhou，GONG Yan，HU Ding-jin（Institute of Agricultural Quality Standards and Testing Technology Research，Hubei Academy of Agricultural Sciences，Wuhan 430064， China）Abstract： The amino acids in tea were quantitatively analyzed by cation exchange chromatography-ninhydrin post column derivatization after hydrolyzed by hydrochloric acid， then the amino acids fingerprint of tea was studied according to the ratio of different amino acid areas obtained by normalization method， the principal component analysis was also carried out. The results showed that the content of total amino acids in tea was in the ranged of 18.00% to 30.00%. In the fingerprints of the hydrolyzed amino acids， the difference between the tea varieties of Longjing groups and Longjing 43 was easy to differentiate. The similar result of principal component analysis and fingerprint analysis was also observed between Longjing tea and other tea. In concluding， it was a new method to analyze the quality of tea which would provide a reference for the authenticity identification and authentic identity of the famous tea.Key words： tea； amino acid； fingerprint； principal component analysis茶叶是中国最主要的饮品，由于受到地域、气候、加工工艺和储藏条件的影响，产生了许多具有地理代表性的名优茶叶，深受人们喜爱[1]。但由于名优茶叶受到生产规模和工艺的限制，导致目前茶叶市场种类良莠不齐，不同茶叶等级、新陈茶假冒和掺伪现象时有发生，严重干扰了正常的市场秩序，损害了名优茶叶的声誉。因此研究鉴别名优茶叶品质的技术手段十分必要[2，3]。目前茶叶分类鉴定方法主要包括3类：感官评价、化学指纹和生物指纹分析。其中感官评价一直是评价茶叶品质的主要方法，但这类方法的主观性较强，易受评审人员的主观因素影响；化学指纹包括色谱指纹、光谱指纹和波谱指纹等，对中草药的质量控制已取得了显著效果[3，4]，其中色谱指纹通常以色谱峰的保留时间和定性参考物为指标，并结合统计分析方法，具有较显著的特征性[5]；生物指纹主要包括基于蛋白水平的蛋白指纹和基于基因水平的分子指纹，常用于茶叶品种的鉴定和分析。茶叶中的氨基酸既是茶叶独特