A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis
文献类型：期刊论文
| 作者 | Zhang, Lei; Zeng, Zhongda; Zhao, Chunxia; Kong, Hongwei; Lu, Xin; Xu, Guowang |
| 刊名 | journal of chromatography a
 |
| 出版日期 | 2013-10-25 |
| 卷号 | 1313页码:245-252 |
| 关键词 | GC x GC-TOFMS Structured chromatogram Tea Volatile components Simultaneous distillation extraction |
| 英文摘要 | the difference of volatile components in green, oolong and black teas was studied by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (gc x gc-tofms). simultaneous distillation extraction was proved to be a suitable technique to extract the analytes with interest. a total of 450 compounds were tentatively identified with comparison to the standard mass spectra in available databases, retention index on the first dimension and structured chromatogram. 33 tea samples, including 12,12 and 9 samples of green, oolong and black tea were analyzed by using gc x gc-tofms. after peak alignment, around 3600 peaks were detected. partial least squares - discriminant analysis and hierarchical cluster analysis were used to classify these samples, then non-parametric hypothesis test (mann-whitney u test) and the variable importance in the projection (vip) were applied to discover the key components to distinguish the three types of tea with significant difference amongst them. 74 differential compounds are defined to interpret the chemical differences of 3 types of tea. this study shows the power of gc x gc-tofms method combined with multivariate data analysis to investigate natural products with high complexity for information extraction. (c) 2013 elsevier b.v. all rights reserved. |
| WOS标题词 | science & technology ; life sciences & biomedicine ; physical sciences |
| 类目[WOS] | biochemical research methods ; chemistry, analytical |
| 研究领域[WOS] | biochemistry & molecular biology ; chemistry |
| 关键词[WOS] | simultaneous distillation-extraction ; steam distillation ; thermal-desorption ; metabolomics ; leaves ; aroma ; water ; hydrodistillation ; discrimination ; metabolites |
| 收录类别 | SCI |
| 语种 | 英语 |
| WOS记录号 | WOS:000325673200023 |
| 公开日期 | 2015-11-10 |
| 源URL | [http://159.226.238.44/handle/321008/137702]  |
| 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 |
| 作者单位 | Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian 116023, Peoples R China |
| 推荐引用方式 GB/T 7714 | Zhang, Lei,Zeng, Zhongda,Zhao, Chunxia,et al. A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis[J]. journal of chromatography a,2013,1313:245-252. |
| APA | Zhang, Lei,Zeng, Zhongda,Zhao, Chunxia,Kong, Hongwei,Lu, Xin,&Xu, Guowang.(2013).A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis.journal of chromatography a,1313,245-252. |
| MLA | Zhang, Lei,et al."A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis".journal of chromatography a 1313(2013):245-252. |
入库方式： OAI收割
来源：大连化学物理研究所
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