Fourier Transform Infrared Spectroscopic Analysis of Liupu Tea with Different Aging Times

doi:10.7506/spkx1002-6630-201224046

FOOD SCIENCE ›› 2012, Vol. 33 ›› Issue (24): 222-225.doi: 10.7506/spkx1002-6630-201224046

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Fourier Transform Infrared Spectroscopic Analysis of Liupu Tea with Different Aging Times

GONG Shou-ji1,2,3，LI Jia-yin1,3，YANG Xin-he1,3,4，HUANG Jian-an1,3，LIU Zhong-hua1,3,*

1. National Research Center of Engineering Technology for Utilization of Botanical Functional Ingredients, Changsha 410128, China；2. School of Preclinical Medicine, Guilin Medical University, Guilin 541004, China；3. Key Laboratory of Tea Science, Ministry of Education, Hunan Agricultural University, Changsha 410128, China；4. School of Life Science and Technology, Xiaogan College, Xiaogan 432000, China

Received:2011-10-11 Revised:2012-11-21 Online:2012-12-25 Published:2012-12-12
Contact: larkin liu E-mail:larkin-liu@163.com

Abstract

Abstract: Liupu tea power with different ageing times and aqueous extracts were analyzed by Fourier transform infrared spectroscopy (FTIR) and their spectral characteristics were also compared. Results showed that each tea sample had its own unique infrared spectrum due to various aging times. Meanwhile, an obvious difference between the infrared spectra of Liupu tea power and its extracts was observed. Liupu tea samples with different aging times could be distinguished from each other according to peak number, wave number, peak shape and relative intensity in their infrared spectra and secondary derivative spectra. Therefore, FTIR proved a rapid, simple, and direct method for the identification of Liupu tea with various aging times.

Key words: Liupu tea, infrared spectroscopy, aging time, secondary derivative spectrum

CLC Number:

O657.33

Shou-Ji GONG Jia-Yin LI larkin liu. Fourier Transform Infrared Spectroscopic Analysis of Liupu Tea with Different Aging Times[J]. FOOD SCIENCE, 2012, 33(24): 222-225.

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Fourier Transform Infrared Spectroscopic Analysis of Liupu Tea with Different Aging Times

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