Quality analysis and characteristic difference identification of organic tea and conventional planting tea based on ICP, HPLC and machine algorithm
文献类型： 外文期刊
作者： Zhou, De 1 ; Hu, Yunfei 1 ; He, Xi 1 ; Du, Lijuan 3 ; Bao, Lian 1 ; Zhao, Ming 1 ; Shao, Jinliang 3 ; Tang, Qingyan 1 ;
作者机构： 1.Yunnan Agr Univ, Coll Food Sci & Technol, Natl Local Joint Engn Res Ctr Germplasm Innovat &, Key Lab Med Plant Biol Yunnan Prov, Kunming 650201, Peoples R China
2.Yunnan Characterist Plant Extract Lab Co Ltd, Kunming 650106, Yunnan, Peoples R China
3.Yunnan Acad Agr Sci, Inst Qual Stand & Testing Technol, Kunming 650203, Peoples R China
关键词： Organic tea; Characteristic component; analysis (OPLS-DA); Linear discriminant analysis (LDA); Sensory evaluation; Orthogonal partial least squares- discriminant
期刊名称：FOOD CHEMISTRY-X （ 影响因子：8.2； 五年影响因子：8.2 ）
ISSN： 2590-1575
年卷期： 2025 年 26 卷
页码：
收录情况： SCI
摘要： With the continuous expansion of the organic tea industry, distinguishing the authenticity of organic tea is crucial to maintain the market's stability. Thus, organic and conventional planting teas (green teas) of Dajianshan were selected as the objects in this study. The components (water extract, polyphenols, mineral element, etc.) were compared by high-performance liquid chromatography, inductively coupled plasma spectrometry, and mass spectrometry. The main difference substances were screened by multivariate statistical analysis methods (PCA, OPLS-DA, and LDA). Results showed significant differences in 37 of 51 components (P < 0.05). Statistical analysis showed 15 components (including amino acids, mineral elements, and catechins, VIP >1) that can be used as the characteristic differences between organic and conventional planting teas. The accuracy of the identification reached 93.9 %, providing a reference for the quality evaluation and identification of organic and conventional planting teas.
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