FOOD SCIENCE ›› 2019, Vol. 40 ›› Issue (8): 180-185.doi: 10.7506/spkx1002-6630-20180507-103

• Composition Analysis • Previous Articles     Next Articles

Application of Discriminant Analysis and Similarity Evaluation of HPLC Fingerprints of Flavor Components in Xinyang Maojian Tea Grading

WANG Shuhui, SONG Shasha, CAO Xueli   

  1. Beijing Advanced Innovation Center for Food Nutrition and Human Health, School of Food and Chemical Engineering, Beijing Key Laboratory of Food Flavor Chemistry, Beijing Technology and Business University, Beijing 100048, China
  • Online:2019-04-25 Published:2019-05-05

Abstract: High performance liquid chromatography (HPLC) fingerprints of seven grades of Xinyang Maojian tea were established using 41 samples. Based on 15 characteristic flavor components found in all samples, discriminant analysis (DA) was used to differentiate between grades of Xinyang Maojiao tea with nearly 100% accuracy. All seven fingerprint similarity calculation methods employed could reflect the difference between grades of tea, while the new improved extent similarity method was proved to be the best. The results of similarity calculation in grading of tea were consistent with the actual grades and allowed quantification of the difference between grades of tea.

Key words: Xinyang Maojian tea, flavor components, high performance liquid chromatography (HPLC) fingerprint, discriminant analysis (DA), similarity evaluation

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