不同冲泡温度下滁菊茶汤HPLC指纹图谱的研究  

Study on the HPLC Fingerprint of Chrysanthemum morifolium(Ramat)Tzvel.cv.Chuju Tea Soup Brewed at Different Temperatures

作　　者：张俊巍 韩月婷 吕伯龙 王伟 张承 于士军[2] ZHANG Junwei;HAN Yueting;LV Bolong;WANG Wei;ZHANG Cheng;YU Shijun(Agricultural Products Quality and Safety Center,Xuancheng City,Xuancheng 24200,China;Chuzhou Academy,Chuzhou City,Chuzhou 239500,China;Anhui Tuowei Testing Services Co.,Ltd.,Xuancheng City,Xuancheng 24200,China)

机构地区：[1]宣城市农产品质量安全中心,安徽宣城242000 [2]滁州学院,安徽滁州239500 [3]安徽拓维检测服务有限公司,安徽宣城242000

出　　处：《安徽农学通报》2022年第11期125-128,155,共5页Anhui Agricultural Science Bulletin

基　　金：安徽省长三角创新联合公关专项(107085328028)、滁州市科技指导性计划项目(2021ZD024)。

摘　　要：以滁菊为原料,分别在6种不同温度下冲泡,建立滁菊茶汤的HPLC指纹图谱,利用化学计量学方法进行分析。结果表明,滁菊茶汤品质与冲泡温度有关,18个样品有6个共有峰。主成分分析提取了两大主成分,其累积贡献率达到93.187%。聚类分析可将样品分为3类,分别为50℃和60℃,70℃、80℃和90℃,100℃。随着温度升高,茶汤颜色越浓,活性物质含量越高,茶汤品质也越好。冲泡温度为100℃时,茶汤品质最佳。为合理冲泡和饮用滁菊茶提供参考和科学依据。The HPLC fingerprints and antioxidant activities of C.morifolium(Ramat)Tzvel.cv.Chuju tea soup were studied by brewing Chuju tea at 6 different temperatures.The fingerprints were analyzed by chemometrics.The results showed that the quality of Chuju tea soups had a good relationship with the brewing temperature significantly.There are 6 common peaks in the fingerprints of 18 samples.Cluster analysis can divide samples into three categories,namely 50℃and 60℃,70℃,80℃and 90℃,and 100℃.When the brewing temperature is 100℃,the quality of tea soup is the best.Provide reference and scientific basis for reasonable brewing and drinking of Chuju tea.

关 键 词：滁菊 指纹图谱 冲泡温度 茶汤品质 

分 类 号：TS275[轻工技术与工程—农产品加工及贮藏工程]