Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis
Identifieur interne : 000659 ( Pmc/Curation ); précédent : 000658; suivant : 000660Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis
Auteurs : Yuanshuang Wu ; Shidong Lv ; Chen Wang ; Xuemei Gao ; Jiangbing Li ; Qingxiong MengSource :
- Chemistry Central Journal [ 1752-153X ] ; 2016.
Abstract
Modern instrumental analysis technology can provide various chemical data and information on tea samples. Unfortunately, it remains difficult to extract the useful information. We describe the use of chemical fingerprint similarities, combined with principal component and cluster analyses, to distinguish and recognize Pu-erh green teas, which from two tea mountains, Wuliang and Jingmai, in the Pu-erh district of Yunnan province. The volatile components of all 20 Pu-erh green teas (10 Wuliang and 10 Jingmai teas) were extracted and identified by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).
Sixty-three volatiles (including alcohols, hydrocarbons, ketones, and aldehydes) were identified in the 20 Pu-erh green teas, and differences in compound compositions between them were also observed. Through fingerprint similarity, combined with principal component and cluster analyses, the 20 Pu-erh green teas were differentiated successfully based on their volatile characteristics.
This study demonstrates that the GC-MS combined with chemical fingerprint and unsupervised pattern recognition method is suitable for the investigation of the volatile profiling and evaluating the quality and authenticity of teas related to the different origins. Differentiate Pu-erh green teas from different tea mountains by using chemical fingerprint similarity and multivariate statistical methods
The online version of this article (doi:10.1186/s13065-016-0159-y) contains supplementary material, which is available to authorized users.
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DOI: 10.1186/s13065-016-0159-y
PubMed: 26966460
PubMed Central: 4785618
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Yuanshuang Wu<affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation><affiliation><nlm:aff id="Aff2">Kunming Grain and Oil and Feed Product Quality Inspection Center, Kunming, 650118 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650118 Yunnan People’s Republic of China</wicri:noCountry></affiliation><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation>Le document en format XML
<record><TEI><teiHeader><fileDesc><titleStmt><title xml:lang="en">Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis</title><author><name sortKey="Wu, Yuanshuang" sort="Wu, Yuanshuang" uniqKey="Wu Y" first="Yuanshuang" last="Wu">Yuanshuang Wu</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Lv, Shidong" sort="Lv, Shidong" uniqKey="Lv S" first="Shidong" last="Lv">Shidong Lv</name><affiliation><nlm:aff id="Aff2">Kunming Grain and Oil and Feed Product Quality Inspection Center, Kunming, 650118 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650118 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Wang, Chen" sort="Wang, Chen" uniqKey="Wang C" first="Chen" last="Wang">Chen Wang</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Gao, Xuemei" sort="Gao, Xuemei" uniqKey="Gao X" first="Xuemei" last="Gao">Xuemei Gao</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Li, Jiangbing" sort="Li, Jiangbing" uniqKey="Li J" first="Jiangbing" last="Li">Jiangbing Li</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Meng, Qingxiong" sort="Meng, Qingxiong" uniqKey="Meng Q" first="Qingxiong" last="Meng">Qingxiong Meng</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">PMC</idno><idno type="pmid">26966460</idno><idno type="pmc">4785618</idno><idno type="url">http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4785618</idno><idno type="RBID">PMC:4785618</idno><idno type="doi">10.1186/s13065-016-0159-y</idno><date when="2016">2016</date><idno type="wicri:Area/Pmc/Corpus">000660</idno><idno type="wicri:Area/Pmc/Curation">000659</idno></publicationStmt><sourceDesc><biblStruct><analytic><title xml:lang="en" level="a" type="main">Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis</title><author><name sortKey="Wu, Yuanshuang" sort="Wu, Yuanshuang" uniqKey="Wu Y" first="Yuanshuang" last="Wu">Yuanshuang Wu</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Lv, Shidong" sort="Lv, Shidong" uniqKey="Lv S" first="Shidong" last="Lv">Shidong Lv</name><affiliation><nlm:aff id="Aff2">Kunming Grain and Oil and Feed Product Quality Inspection Center, Kunming, 650118 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650118 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Wang, Chen" sort="Wang, Chen" uniqKey="Wang C" first="Chen" last="Wang">Chen Wang</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Gao, Xuemei" sort="Gao, Xuemei" uniqKey="Gao X" first="Xuemei" last="Gao">Xuemei Gao</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Li, Jiangbing" sort="Li, Jiangbing" uniqKey="Li J" first="Jiangbing" last="Li">Jiangbing Li</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author><author><name sortKey="Meng, Qingxiong" sort="Meng, Qingxiong" uniqKey="Meng Q" first="Qingxiong" last="Meng">Qingxiong Meng</name><affiliation><nlm:aff id="Aff1">Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</nlm:aff><wicri:noCountry code="subfield">650500 Yunnan People’s Republic of China</wicri:noCountry></affiliation></author></analytic><series><title level="j">Chemistry Central Journal</title><idno type="eISSN">1752-153X</idno><imprint><date when="2016">2016</date></imprint></series></biblStruct></sourceDesc></fileDesc><profileDesc><textClass></textClass></profileDesc></teiHeader><front><div type="abstract" xml:lang="en"><sec><title>Background</title><p>Modern instrumental analysis technology can provide various chemical data and information on tea samples. Unfortunately, it remains difficult to extract the useful information. We describe the use of chemical fingerprint similarities, combined with principal component and cluster analyses, to distinguish and recognize Pu-erh green teas, which from two tea mountains, Wuliang and Jingmai, in the Pu-erh district of Yunnan province. The volatile components of all 20 Pu-erh green teas (10 Wuliang and 10 Jingmai teas) were extracted and identified by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).</p></sec><sec><title>Results</title><p>Sixty-three volatiles (including alcohols, hydrocarbons, ketones, and aldehydes) were identified in the 20 Pu-erh green teas, and differences in compound compositions between them were also observed. Through fingerprint similarity, combined with principal component and cluster analyses, the 20 Pu-erh green teas were differentiated successfully based on their volatile characteristics.</p></sec><sec><title>Conclusions</title><p>This study demonstrates that the GC-MS combined with chemical fingerprint and unsupervised pattern recognition method is suitable for the investigation of the volatile profiling and evaluating the quality and authenticity of teas related to the different origins.<fig position="anchor" id="Figa"><label>Graphical abstract</label><caption><p>Differentiate Pu-erh green teas from different tea mountains by using chemical fingerprint similarity and multivariate statistical methods</p></caption><graphic position="anchor" xlink:href="13065_2016_159_Figa_HTML" id="MO100"></graphic></fig></p></sec><sec><title>Electronic supplementary material</title><p>The online version of this article (doi:10.1186/s13065-016-0159-y) contains supplementary material, which is available 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<front><journal-meta><journal-id journal-id-type="nlm-ta">Chem Cent J</journal-id><journal-id journal-id-type="iso-abbrev">Chem Cent J</journal-id><journal-title-group><journal-title>Chemistry Central Journal</journal-title></journal-title-group><issn pub-type="epub">1752-153X</issn><publisher><publisher-name>Springer International Publishing</publisher-name><publisher-loc>Cham</publisher-loc></publisher></journal-meta><article-meta><article-id pub-id-type="pmid">26966460</article-id><article-id pub-id-type="pmc">4785618</article-id><article-id pub-id-type="publisher-id">159</article-id><article-id pub-id-type="doi">10.1186/s13065-016-0159-y</article-id><article-categories><subj-group subj-group-type="heading"><subject>Research Article</subject></subj-group></article-categories><title-group><article-title>Comparative analysis of volatiles difference of Yunnan sun-dried Pu-erh green tea from different tea mountains: Jingmai and Wuliang mountain by chemical fingerprint similarity combined with principal component analysis and cluster analysis</article-title></title-group><contrib-group><contrib contrib-type="author" equal-contrib="yes"><name><surname>Wu</surname><given-names>Yuanshuang</given-names></name><address><email>wyswu@hotmail.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author" equal-contrib="yes"><name><surname>Lv</surname><given-names>Shidong</given-names></name><address><email>shidonglv@163.com</email></address><xref ref-type="aff" rid="Aff2"></xref></contrib><contrib contrib-type="author"><name><surname>Wang</surname><given-names>Chen</given-names></name><address><email>bingoshinel@yahoo.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Gao</surname><given-names>Xuemei</given-names></name><address><email>beyond4amni@163.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author"><name><surname>Li</surname><given-names>Jiangbing</given-names></name><address><email>ljb216970@sina.com</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><contrib contrib-type="author" corresp="yes"><name><surname>Meng</surname><given-names>Qingxiong</given-names></name><address><phone>+86-871-65920541</phone><email>qxmeng@scbg.ac.cn</email></address><xref ref-type="aff" rid="Aff1"></xref></contrib><aff id="Aff1"><label></label>Faculty of Life Science and Technology, Kunming University of Science and Technology, Kunming, 650500 Yunnan People’s Republic of China</aff><aff id="Aff2"><label></label>Kunming Grain and Oil and Feed Product Quality Inspection Center, Kunming, 650118 Yunnan People’s Republic of China</aff></contrib-group><pub-date pub-type="epub"><day>10</day><month>3</month><year>2016</year></pub-date><pub-date pub-type="pmc-release"><day>10</day><month>3</month><year>2016</year></pub-date><pub-date pub-type="collection"><year>2016</year></pub-date><volume>10</volume><elocation-id>11</elocation-id><history><date date-type="received"><day>2</day><month>8</month><year>2015</year></date><date date-type="accepted"><day>3</day><month>3</month><year>2016</year></date></history><permissions><copyright-statement>© Wu et al. 2016</copyright-statement><license license-type="OpenAccess"><license-p><bold>Open Access</bold>This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/licenses/by/4.0/">http://creativecommons.org/licenses/by/4.0/</ext-link>), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The Creative Commons Public Domain Dedication waiver (<ext-link ext-link-type="uri" xlink:href="http://creativecommons.org/publicdomain/zero/1.0/">http://creativecommons.org/publicdomain/zero/1.0/</ext-link>) applies to the data made available in this article, unless otherwise stated.</license-p></license></permissions><abstract id="Abs1"><sec><title>Background</title><p>Modern instrumental analysis technology can provide various chemical data and information on tea samples. Unfortunately, it remains difficult to extract the useful information. We describe the use of chemical fingerprint similarities, combined with principal component and cluster analyses, to distinguish and recognize Pu-erh green teas, which from two tea mountains, Wuliang and Jingmai, in the Pu-erh district of Yunnan province. The volatile components of all 20 Pu-erh green teas (10 Wuliang and 10 Jingmai teas) were extracted and identified by headspace solid-phase micro extraction (HS-SPME) combined with gas chromatography-mass spectrometry (GC-MS).</p></sec><sec><title>Results</title><p>Sixty-three volatiles (including alcohols, hydrocarbons, ketones, and aldehydes) were identified in the 20 Pu-erh green teas, and differences in compound compositions between them were also observed. Through fingerprint similarity, combined with principal component and cluster analyses, the 20 Pu-erh green teas were differentiated successfully based on their volatile characteristics.</p></sec><sec><title>Conclusions</title><p>This study demonstrates that the GC-MS combined with chemical fingerprint and unsupervised pattern recognition method is suitable for the investigation of the volatile profiling and evaluating the quality and authenticity of teas related to the different origins.<fig position="anchor" id="Figa"><label>Graphical abstract</label><caption><p>Differentiate Pu-erh green teas from different tea mountains by using chemical fingerprint similarity and multivariate statistical methods</p></caption><graphic position="anchor" xlink:href="13065_2016_159_Figa_HTML" id="MO100"></graphic></fig></p></sec><sec><title>Electronic supplementary material</title><p>The online version of this article (doi:10.1186/s13065-016-0159-y) contains supplementary material, which is available to authorized users.</p></sec></abstract><kwd-group xml:lang="en"><title>Keywords</title><kwd>Pu-erh green tea</kwd><kwd>Gas chromatography-mass spectrometry</kwd><kwd>Chemical fingerprint similarity</kwd><kwd>Principal component analysis</kwd><kwd>Cluster analysis</kwd></kwd-group><funding-group><award-group><funding-source><institution-wrap><institution-id institution-id-type="FundRef">http://dx.doi.org/10.13039/501100001809</institution-id><institution>National Natural Science Foundation of China</institution></institution-wrap></funding-source><award-id>31460228</award-id><principal-award-recipient><name><surname>Meng</surname><given-names>Qingxiong</given-names></name></principal-award-recipient></award-group><award-group><funding-source><institution>scientific research funds in Yunnan Province department of education</institution></funding-source><award-id>2014Y089</award-id><principal-award-recipient><name><surname>Wu</surname><given-names>Yuanshuang</given-names></name></principal-award-recipient></award-group></funding-group><custom-meta-group><custom-meta><meta-name>issue-copyright-statement</meta-name><meta-value>© The Author(s) 2016</meta-value></custom-meta></custom-meta-group></article-meta></front></pmc></record>Pour manipuler ce document sous Unix (Dilib)
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