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A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis
Zhang, Lei; Zeng, Zhongda; Zhao, Chunxia; Kong, Hongwei; Lu, Xin; Xu, Guowang
关键词Gc x Gc-tofms Structured Chromatogram Tea Volatile Components Simultaneous Distillation Extraction
刊名JOURNAL OF CHROMATOGRAPHY A
2013-10-25
DOI10.1016/j.chroma.2013.06.022
1313页:245-252
收录类别SCI
文章类型Article
WOS标题词Science & Technology ; Life Sciences & Biomedicine ; Physical Sciences
类目[WOS]Biochemical Research Methods ; Chemistry, Analytical
研究领域[WOS]Biochemistry & Molecular Biology ; Chemistry
关键词[WOS]SIMULTANEOUS DISTILLATION-EXTRACTION ; STEAM DISTILLATION ; THERMAL-DESORPTION ; METABOLOMICS ; LEAVES ; AROMA ; WATER ; HYDRODISTILLATION ; DISCRIMINATION ; METABOLITES
英文摘要The difference of volatile components in green, oolong and black teas was studied by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry (GC x GC-TOFMS). Simultaneous distillation extraction was proved to be a suitable technique to extract the analytes with interest. A total of 450 compounds were tentatively identified with comparison to the standard mass spectra in available databases, retention index on the first dimension and structured chromatogram. 33 tea samples, including 12,12 and 9 samples of green, oolong and black tea were analyzed by using GC x GC-TOFMS. After peak alignment, around 3600 peaks were detected. Partial least squares - discriminant analysis and hierarchical cluster analysis were used to classify these samples, then non-parametric hypothesis test (Mann-Whitney U test) and the variable importance in the projection (VIP) were applied to discover the key components to distinguish the three types of tea with significant difference amongst them. 74 differential compounds are defined to interpret the chemical differences of 3 types of tea. This study shows the power of GC x GC-TOFMS method combined with multivariate data analysis to investigate natural products with high complexity for information extraction. (c) 2013 Elsevier B.V. All rights reserved.
语种英语
WOS记录号WOS:000325673200023
引用统计
文献类型期刊论文
条目标识符http://cas-ir.dicp.ac.cn/handle/321008/137702
专题中国科学院大连化学物理研究所
作者单位Chinese Acad Sci, Dalian Inst Chem Phys, CAS Key Lab Separat Sci Analyt Chem, Dalian 116023, Peoples R China
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GB/T 7714
Zhang, Lei,Zeng, Zhongda,Zhao, Chunxia,et al. A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis[J]. JOURNAL OF CHROMATOGRAPHY A,2013,1313:245-252.
APA Zhang, Lei,Zeng, Zhongda,Zhao, Chunxia,Kong, Hongwei,Lu, Xin,&Xu, Guowang.(2013).A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis.JOURNAL OF CHROMATOGRAPHY A,1313,245-252.
MLA Zhang, Lei,et al."A comparative study of volatile components in green, oolong and black teas by using comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry and multivariate data analysis".JOURNAL OF CHROMATOGRAPHY A 1313(2013):245-252.
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