Fourier Transform Infrared Spectroscopic Analysis of Pu-erh Tea

doi:10.7506/spkx1002-6630-200917040

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (17 ): 173-175.doi: 10.7506/spkx1002-6630-200917040

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Fourier Transform Infrared Spectroscopic Analysis of Pu-erh Tea

ZHANG Ya-ling1，LU Cai-you2,*，ZHANG Chao1，SU Hong-mei3

1. College of Basic Science and Information Engineering, Yunnan Agricultural University, Kunming 650201, China；
2. College of Long Run Pu-erh Tea, Yunnan Agricultural University, Kunming 650201, China；
3. College of Engineering Technology, Yunnan Agricultural University, Kunming 650201, China

Received:2009-06-25 Online:2009-09-01 Published:2014-04-14
Contact: LU Cai-you E-mail:caiyou.ok@163.com

Abstract

Abstract:

Unfermented Pu-erh tea, fermented Pu-erh tea and Pu-erh tea with different post-fermentation degrees at different pileturning numbers were analyzed by Fourier transform infrared spectroscopy (FTIR) and their spectral characteristics were compared. Every Pu-erh tea sample had its own unique infrared spectrum because they contained different chemical compositions with different relative contents. It was primarily confirmed that polyphenols in Pu-erh tea was related to the absorption appearing near 1240 and 1150 cm-1 and oxidation products of polyphenols were related to the absorption appearing near 1320 cm-1 .The differences in infrared absorption frequency, peak shape and relative intensity could be used as the bases for identifying unfermented Pu-erh tea and fermented Pu-erh tea and distinguishing different post-fermentation degrees of Pu-erh tea.

Key words: Pu-erh tea, infrared spectroscopy, post-fermentation, identification

CLC Number:

O657.33

ZHANG Ya-ling1，LU Cai-you2,*，ZHANG Chao1，SU Hong-mei3. Fourier Transform Infrared Spectroscopic Analysis of Pu-erh Tea[J]. FOOD SCIENCE, 2009, 30(17 ): 173-175 https://doi.org/10.7506/spkx1002-6630-200917040

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Fourier Transform Infrared Spectroscopic Analysis of Pu-erh Tea

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