傅里叶变换红外光谱鉴别黑茶样品  

Fourier Transform Infrared Spectroscopic Analysis of Five Samples of Dark Tea

作　　者：杨新河[1,2,3] 王丽丽[2,3] 黄建安[2,3] 龚受基[2,3,4] 刘仲华[1,2,3] 

机构地区：[1]湖北工程学院生命科学技术学院,湖北孝感432000 [2]国家植物功能成分利用工程技术研究中心,湖南长沙410128 [3]湖南农业大学茶学教育部重点实验室,湖南长沙410128 [4]桂林医学院基础医学院,广西桂林541004

出　　处：《食品科学》2012年第14期203-205,共3页Food Science

基　　金：湖南省重大科技专项(2008FJ1005)

摘　　要：利用傅里叶红外光谱法分析比较具有代表性的黑茶的5个样品。结果表明:各样品由于原料老嫩和具体加工工艺差异而使它们所含化学成分及相对含量不同,具有其各自的特征红外光谱;根据红外一阶光谱的峰数、波数、峰形、相对强度的差异及二阶导数谱的相似度可以区分5个黑茶样品。傅里叶红外光谱法快速、简便且直观,适用于不同黑茶的鉴别。Five typical dark tea samples were analyzed by Fourier transform infrared spectroscopy （FTIR） and their spectral characteristics were also compared. The results showed that. tea samples processed from different raw materials by different technologies had their own unique infrared spectrum because of different chemical composition and relative contents. The differences found in peak number, peak shape, wave number, and relative intensity of their infrared first-order spectra and second derivative spectral similarity allowed the discrimination of these tea samples. FTIR is a rapid, simple, intuitive and suitable method for the identification of dark tea.

关 键 词：黑茶 红外光谱 鉴别 

分 类 号：S571.1[农业科学—茶叶生产加工]