Identification of Chemical Components in White Tea and Pu’er Raw Tea by Ultra-high Performance Liquid Chromatography-Quadrupole-Orbitrap High-resolution Mass Spectrometry
  
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KeyWord:ultra-high performance liquid chromatography  high-resolution mass spectrometry  white tea  Pu’er raw tea
  
AuthorInstitution
LIU Yi-jing,L? Yue-guang,HU Qi,WANG Guang-min,MA Tao,WANG Peng-long,MA Qiang,LEI Hai-min 1. School of Chinese Materia Medica,Beijing University of Chinese Medicine,Beijing ,China; 2. Chinese Academy of Inspection and Quarantine,Beijing ,China; 3. Department of Pharmaceutical Sciences,School of Chemical Engineering,Dalian University of Technology, Dalian ,China; 4. Shuangbai Yikang Trading Co.,Ltd, Chuxiong ,China
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Abstract:
      A rapid analytical method for detection of chemical components in white tea and Pu’er raw tea was established based on ultra-high performance liquid chromatography-quadrupole-Orbitrap high-resolution mass spectrometry(UHPLC-Q-Orbitrap-HRMS) in this paper.The tea extracts were separated on a Waters ACQUITY UPLC BEH C18 column(150 mm × 2.1 mm,1.7 μm),and then analyzed by Q-Orbitrap-HRMS.Full scan/dd-MS2 was used in both positive and negative ionization modes for data acquisition.Based on the accurate mass information of precursor and fragment ions and online database matching,a total of 64 active ingredients and 32 common active ingredients were identified in the white tea and Pu’er raw tea samples,in which 16 active ingredients were identified only in white tea samples,while another 16 active ingredients solely occurred in Pu’er raw tea samples.They were mainly classified into six categories,including amino acids,organic acids,flavonoids,coumarins,alkaloids and nucleosides.The normalization method was used to determine the relative contents of the 64 active ingredients.This method could be used to analyze the active components in tea,providing a scientific basis for further research on the health mechanism of white tea and Pu’er raw tea,and also providing a technical support for the supervision of tea quality and safety.
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