Fingerprinting Tea by 1H NMR

Abstract

Abstract:

The chemical fingerprints of 35 tea samples collected or purchased from Fujian、Yunnan、Guangdong、Jiangxi provinces were analyzed by ¹H NMR. Upon initial signal assignment, about 20 chemical constituents in tea were identified, including amino acids, theanine, catechins (EGC, EC, EGCG, ECG and unknown catechins), sucrose, unknown sugars, fatty acids, caffeine, quinic acid and so on. The NMR data were then analyzed by the principal component analysis (PCA) technique. The results show that different kinds of tea and Tieguanyin tea from different producing areas can be differentiated based on their chemical composition. Furthermore, the chemical constituents that can be used as the fingerprints for differentiating different types of tea were found. Compared to the green tea and the oolong tea, the red tea and the black tea were found to contain higher levels of certain amino acids and some unknown substances, and lower levels of catechins. Xiping Tieguanyin, as compared to Xianghua and Gande Tieguanyin, was found to have higher levels of certain amino acids, caffeine, EGCG, ECG and some unknown substances, and lower levels of EC, EGC. Hierarchical cluster analysis (HCA) of the data shows similar results as those obtained by PCA.

Key words: NMR, fingerprints, tea, principal component analysis, hierarchical cluster analysis, pattern recognition

CLC Number:

O482.53

CHEN Bo, ZHANG Wei, KANG Hai-Ning, DENG Zhi-Wei, WANG Xiao-Ru. Fingerprinting Tea by ¹H NMR[J]. Chinese Journal of Magnetic Resonance, 2006, 23(2): 169-180.

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Fingerprinting Tea by ¹H NMR

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