High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas

doi:10.19756/j.issn.0253.3820.181812

	High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas
	Li Qing-Yun 2; Hua Lei 3; He Meng-Qi 4; Li Jia 1; Jiang Ji-Chun 3; Hou Ke-Yong 3; Tian Di 2; Li Hai-Yang 3
刊名	CHINESE JOURNAL OF ANALYTICAL CHEMISTRY
	2019-04-01
卷号	47 期号:4 页码:541-549
关键词	High-pressure photoionization/chemical ionization Time-of-flight mass spectrometry Green tea aromas Multivariate analysis Volatiles fingerprinting
ISSN号	0253-3820
DOI	10.19756/j.issn.0253.3820.181812
通讯作者	Tian Di(tiandi@jlu.edu.cn) ; Li Hai-Yang(hli@dicp.ac.cn)
英文摘要	As the basic element of tea, aroma is one of the most important factors determining the quality of tea. In this paper, a novel and objective method for rapid discrimination and classification of green tea aromas was developed by coupling of dynamic headspace sampling high-pressure photoionization/chemical ionization-time-of-flight mass spectrometer (HPPI-TOFMS) and multivariate statistical analysis techniques, such as partial least squares discrimination analysis (PLS-DA) and layer cluster analysis (HCA). The classification efficiency was evaluated by analyzing the receiver operating characteristic (ROC) curve. The observations and the robustness were assessed using 200 permutation tests. The volatile fingerprint mass spectra of 31 green tea samples of 4 sub. types (tender chestnut-like, tender-like, chestnut-like and roasted chestnut-like aroma) collected from different production areas in Sichuan, Guizhou, Zhejiang, Anhui, etc, were obtained based on this method. In the HPPI/CI mass spectra of the aroma VOCs from different sub-types of green teas, the types and relative intensities of the characteristic mass peaks were obviously different. The results of multivariate statistical analysis showed that there were little differences among the aroma VOCs of the same sub-type, but significant differences were exhibited among different sub-types, which could achieve accurate classification and identification. The prediction ability of the model for unknown samples reaches 85.1%. This method provided a new idea and approach for the effective identification of green tea aromas, indicating that it had potential application value and broad development prospects in the fields of food quality and safety evaluation.
资助项目	National Natural Science Foundation of China[21675155] ; National Natural Science Foundation of China[21605142]
WOS关键词	VACUUM-ULTRAVIOLET LAMP ; NEAR-INFRARED SPECTROSCOPY ; RAPID IDENTIFICATION ; CHEMICAL-IONIZATION ; VOLATILE COMPONENTS ; CAMELLIA-SINENSIS ; PHOTON IONIZATION ; ELECTRONIC NOSE ; DISCRIMINATION ; BLACK
WOS研究方向	Chemistry
语种	英语
出版者	ELSEVIER SCIENCE INC
WOS记录号	WOS:000470963000010
资助机构	National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China ; National Natural Science Foundation of China
内容类型	期刊论文
源URL	[http://cas-ir.dicp.ac.cn/handle/321008/172101]
专题	大连化学物理研究所_中国科学院大连化学物理研究所
通讯作者	Tian Di; Li Hai-Yang
作者单位	1.Chinese Acad Agr Sci, Tea Res Inst, Key Lab Tea Biol & Resources Utilizat, Minist Agr, Hangzhou 310008, Zhejiang, Peoples R China 2.Jilin Univ, Coll Instrumentat & Elect Engn, Changchun 130023, Jilin, Peoples R China 3.Chinese Acad Sci, Dalian Inst Chem Phys, Key Lab Separat Sci Analyt Chem, Dalian 116023, Peoples R China 4.Dalian Univ & Technol, Coll Phys, Dalian 116023, Peoples R China
推荐引用方式 GB/T 7714	Li Qing-Yun,Hua Lei,He Meng-Qi,et al. High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas[J]. CHINESE JOURNAL OF ANALYTICAL CHEMISTRY,2019,47(4):541-549.
APA	Li Qing-Yun.,Hua Lei.,He Meng-Qi.,Li Jia.,Jiang Ji-Chun.,...&Li Hai-Yang.(2019).High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas.CHINESE JOURNAL OF ANALYTICAL CHEMISTRY,47(4),541-549.
MLA	Li Qing-Yun,et al."High-Pressure Photoionization/Chemical Ionization-Time-of-Flight Mass Spectrometry for Classification and Identification of Green Tea Aromas".CHINESE JOURNAL OF ANALYTICAL CHEMISTRY 47.4(2019):541-549.