Study on Characteristic Analysis of Mineral Elements in Green Tea and Discrimination Based on Origin

Abstract

Abstract: The contents of nine mineral elements(K,Ca,Mg,Fe,Zn and Cu etc) in twenty-eight green tea samples from different areas of China were analyzed by ICP-AES after digestion.Then pattern recognition techniques including principal component analysis(PCA) and cluster analysis(CA) were applied to differentiate the geographical origins of these tea.The classification performance reveals fair,and the green tea samples could be classified clearly.This method is convenient and proper,which has great significance for the origin discrimination and standardization of tea.

Key words: green tea, ICP-AES, mineral elements, CA, PCA

LUO Ting, ZHAO Lei, HU Xiao-Song, WANG Hou-Yin, LIAO Xiao-Jun, WU Ji-Hong. Study on Characteristic Analysis of Mineral Elements in Green Tea and Discrimination Based on Origin[J]. FOOD SCIENCE, 2008, 29(11): 494-497.

[1]	WANG Feng, XIAO Chuxiang, LIU Shuzhen, WANG Fengwu. Extraction of Flavonoids from Durian Seeds and Its Antioxidant and Anti-aging Effects in Caenorhabditis elegans [J]. FOOD SCIENCE, 2021, 42(9): 123-129.
[2]	YA Fuli, ZHANG Chunmei, CHEN Binlin, GU Shiyan, JIA Xiao’e. Coenzyme Q10 Attenuates Platelet Thromboxane A2 Generation through Regulating the Protein Kinase A/Cytosolic Phospholipase A2 Signaling Pathway [J]. FOOD SCIENCE, 2021, 42(9): 130-136.
[3]	REN Yanfang, XUE Yuhao, TIAN Dan, HE Junyu, ZHANG Liming, WU Qing, LIU Shu. Synergistic Effect of Salicylic Acid and Nitric Oxide Treatment on Quality and Antioxidant Activity in Postharvest Mango Fruit [J]. FOOD SCIENCE, 2021, 42(9): 151-159.
[4]	ZHAO Qingyu, GUO Hui, SHEN Qun. Variations in Physicochemical Properties and Eating Quality of Two Fragrant Rice Varieties during Storage at Different Temperatures [J]. FOOD SCIENCE, 2021, 42(9): 160-168.
[5]	HAN Yu, HU Yingying, HE Jinglei, WANG Hui, CHEN Qian, QIN Ligang. Progress in Understanding the Inhibitory Mechanism of Plant Extracts on Advanced Glycation End Products [J]. FOOD SCIENCE, 2021, 42(9): 233-240.
[6]	HUANG Linlin, ZHANG Yimin, ZHU Lixian, LIANG Rongrong, LUO Xin, CHENG Haijian, MAO Yanwei. Advances in Research of the Effects and Mechanisms of Protein Oxidation and Post-translational Modification on Meat Quality [J]. FOOD SCIENCE, 2021, 42(9): 241-247.
[7]	NIU Bo, PANG Guangchang, LU Dingqiang. Progress in the Biological Functions of Sanshool [J]. FOOD SCIENCE, 2021, 42(9): 248-253.
[8]	CHEN Xuehua, XU Xindong, WANG Qing, QI Pengxiang, CHEN Shan. Progress in Research on Cassava Starch-Based Film Materials [J]. FOOD SCIENCE, 2021, 42(9): 254-263.
[9]	TIAN Xiaoling, WANG Xiaoxi. Current Status of Mechanochemistry and Its Application Prospects in Wheat Milling [J]. FOOD SCIENCE, 2021, 42(9): 275-282.
[10]	SHI Yuanyue, YANG Yufan, KONG Baohua, WANG Hao. Progress in the Encapsulation of Natural Phenolic Compounds by Electrospinning [J]. FOOD SCIENCE, 2021, 42(9): 319-327.
[11]	CHEN Xuan, CHEN Xu, HAN Jinzhi, WANG Shaoyun. A Review of Antimicrobial Peptides from Marine Fish and Its Potential Application in Food Safety [J]. FOOD SCIENCE, 2021, 42(9): 328-335.
[12]	TIAN Linshuang, GU Pengcheng, WU Cunbing, XU Ao, DOU Xuemei, SHI Fengzhen, CHEN Fei. Progress in Analytical Methods for the Determination of Azodicarbonamide in Wheat Flour and Its Products [J]. FOOD SCIENCE, 2021, 42(9): 347-354.
[13]	YANG Mengnan, LIU Shiqi, ZHANG Jing, RAN Longyi, CHEN Zhongjia, MA Chao. Isolation, Characterization and Application of Exosome-Like Nanoparticles from Fruits and Vegetables: A Review [J]. FOOD SCIENCE, 2021, 42(9): 355-361.
[14]	HE Xiaoqin, LIU Xin, LI Weizhou, ZHAO Jichun, LI Fuhua, MING Jian. Modification of Dietary Fiber from Tartary Buckwheat Bran by Steam Explosion [J]. FOOD SCIENCE, 2021, 42(9): 46-54.
[15]	QI Mingming, REN Zhishang, ZHANG Guangyao, HE Zhuangzhuang, WANG Chenjie, ZHANG Dongliang, MA Chengye. Effect of Extrusion Treatment on Rheological Properties and in Vitro Digestibility of Pea Starch [J]. FOOD SCIENCE, 2021, 42(9): 55-63.

Study on Characteristic Analysis of Mineral Elements in Green Tea and Discrimination Based on Origin

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments