茶叶红外光谱特征峰的归属指认方法研究  

Research on the Identification of Infrared Spectral Characteristic Peaks of Tea

作　　者：李明 李亮星 杨文黎 燕露 伍贤学 LI Ming;LI Liangxing;YANG Wenli;YAN Lu;WU Xianxue(School of Chemistry,Biology and Environment,Yuxi Normal University,Yuxi 653100,China;Lancang(Shanghai New Era)No.2 Ethnic Middle School,Lancang 665600,China)

机构地区：[1]玉溪师范学院化学生物与环境学院,云南玉溪653100 [2]澜沧上海新纪元第二民族中学,云南澜沧665600

出　　处：《玉溪师范学院学报》2024年第6期20-25,共6页Journal of Yuxi Normal University

基　　金：云南省科技厅科研项目(202101BA070001-195);云南省教育厅科研项目(2019J0736);玉溪师范学院大学生创新项目(2020B61).

摘　　要：以云南墨江大乜多产生态晒青茶为实验材料,通过测定茶汤加标前后的衰减全反射红外光谱,研究加标对光谱特征峰面积的影响,发现茶氨酸能显著增强特征峰1629 cm^(-1)的吸收,可作为红外光谱识别茶氨酸的关键特征峰,还发现没食子酸能显著增强特征峰1239 cm^(-1)、745 cm^(-1)的吸收,可作为识别没食子酸的关键特征峰.这表明,加标识别法是一种指认茶叶红外光谱特征峰组分归属的有效方法,对于茶叶成分的红外光谱原位识别,茶叶成分快速检测技术研发等具有应用前景.In this study,with the ecological sun-dried green tea from Damieduo,Mojiang,Yunnan as the experimental material,the attenuated total reflection infrared spectra of tea soup before and after spiking were measured to study the effect of spiking on the area of spectral characteristic peaks.It was found that theanine could significantly enhance the absorption at characteristic peak 1629 cm^(-1),which could be used as a key characteristic peak for identifying theanine in infrared spectra.It was also found that gallic acid could significantly enhance the absorption at characteristic peaks 1239 cm^(-1) and 745 cm^(-1),which could be used as key characteristic peaks for identifying gallic acid.The results show that the spiking identification method is an effective way to identify the components of characteristic peaks in tea infrared spectra and has important application prospects for in-situ identification of tea components by infrared spectroscopy and the development of rapid detection technology for tea components.

关 键 词：茶叶成分 红外光谱 快速检测 加标识别 归属指认 

分 类 号：O657.33[理学—分析化学]