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High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas

文献类型：期刊论文

作者Li Qing-Yun2; Hua Lei3; He Meng-Qi4; Li Jia1; Jiang Ji-Chun3; Hou Ke-Yong3; Tian Di2; Li Hai-Yang3
刊名CHINESE JOURNAL OF ANALYTICAL CHEMISTRY
出版日期2019-04-01
卷号47期号:4页码:541-549
ISSN号0253-3820
关键词High-pressure photoionization/chemical ionization Time-of-flight mass spectrometry Green tea aromas Multivariate analysis Volatiles fingerprinting
DOI10.19756/j.issn.0253.3820.181812
通讯作者Tian Di(tiandi@jlu.edu.cn) ; Li Hai-Yang(hli@dicp.ac.cn)
英文摘要As the basic element of tea, aroma is one of the most important factors determining the quality of tea. In this paper, a novel and objective method for rapid discrimination and classification of green tea aromas was developed by coupling of dynamic headspace sampling high-pressure photoionization/chemical ionization-time-of-flight mass spectrometer (HPPI-TOFMS) and multivariate statistical analysis techniques, such as partial least squares discrimination analysis (PLS-DA) and layer cluster analysis (HCA). The classification efficiency was evaluated by analyzing the receiver operating characteristic (ROC) curve. The observations and the robustness were assessed using 200 permutation tests. The volatile fingerprint mass spectra of 31 green tea samples of 4 sub. types (tender chestnut-like, tender-like, chestnut-like and roasted chestnut-like aroma) collected from different production areas in Sichuan, Guizhou, Zhejiang, Anhui, etc, were obtained based on this method. In the HPPI/CI mass spectra of the aroma VOCs from different sub-types of green teas, the types and relative intensities of the characteristic mass peaks were obviously different. The results of multivariate statistical analysis showed that there were little differences among the aroma VOCs of the same sub-type, but significant differences were exhibited among different sub-types, which could achieve accurate classification and identification. The prediction ability of the model for unknown samples reaches 85.1%. This method provided a new idea and approach for the effective identification of green tea aromas, indicating that it had potential application value and broad development prospects in the fields of food quality and safety evaluation.
WOS关键词VACUUM-ULTRAVIOLET LAMP ; NEAR-INFRARED SPECTROSCOPY ; RAPID IDENTIFICATION ; CHEMICAL-IONIZATION ; VOLATILE COMPONENTS ; CAMELLIA-SINENSIS ; PHOTON IONIZATION ; ELECTRONIC NOSE ; DISCRIMINATION ; BLACK
资助项目National Natural Science Foundation of China[21675155] ; National Natural Science Foundation of China[21605142]
WOS研究方向Chemistry
语种英语
出版者ELSEVIER SCIENCE INC
WOS记录号WOS:000470963000010
资助机构National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China
源URL[http://cas-ir.dicp.ac.cn/handle/321008/172101]  
专题大连化学物理研究所_中国科学院大连化学物理研究所
通讯作者Tian Di; Li Hai-Yang
作者单位1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Zhejiang, Peoples R China
2.Jilin Univ, Coll Instrumentat & Elect Engn, Changchun 130023, Jilin, Peoples R China
3.Chinese Acad Sci, Dalian Inst Chem Phys, Key Lab Separat Sci Analyt Chem, Dalian 116023, Peoples R China
4.Dalian Univ & Technol, Coll Phys, Dalian 116023, Peoples R China
推荐引用方式
GB/T 7714		 Li Qing-Yun,Hua Lei,He Meng-Qi,et al. High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas[J]. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY,2019,47(4):541-549.
APA Li Qing-Yun.,Hua Lei.,He Meng-Qi.,Li Jia.,Jiang Ji-Chun.,...&Li Hai-Yang.(2019).High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas.CHINESE JOURNAL OF ANALYTICAL CHEMISTRY,47(4),541-549.
MLA Li Qing-Yun,et al."High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas".CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 47.4(2019):541-549.

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来源：大连化学物理研究所

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