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Journal of Tea Science ›› 2011, Vol. 31 ›› Issue (6): 493-503.doi: 10.13305/j.cnki.jts.2011.06.003

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Variation of Catechins and Purine Alkaloids Fingerprints during the Formation of Fresh Scent-Flavor Oolong Tea

CHEN Lin1, CHEN Jian1, ZHANG Ying-gen1,2, WU Ling-sheng1, WANG Zhen-kang1, YANG Wei2, YOU Zhi-ming1*   

  1. 1. Tea research institute, Fujian Academy of Agricultural Sciences, Fu’an 355015 China;
    2. Key Laboratory of Tea & Medicinal Plant and Product Safety of Ministry of Agriculture, Anhui Agricultural University, Hefei 230036, China;
  • Received:2011-08-12 Revised:2011-10-10 Online:2011-12-15 Published:2019-09-09

Abstract: The spring shoots of Tieguanyin, Huangdan, Jinguanyin, Huangguanyin (Camellia sinensis) was respectively used as materials for the test, and catechins and purine alkaloids of the samples prepared during the period of shoot growth and the process of fresh scent-flavor Oolong tea were determined by high-performance liquid chromatography. The results showed that the stability, precision and reproducibility of the method were qualified for requirements to build catechins and purine alkaloids fingerprints of tea samples. When dealt with ChemPattern 2.0 Professional Version, a kind of fingerprint data processing software, the consistent pattern recognition results could be obtained by similarity analysis, cluster analysis and principal component analysis. The fingerprints of various tea samples were quite different during the period of shoot growth, and could be distinguished from the WIP of fresh scent-flavor Oolong tea. Every tea sample of the WIP of fresh scent-flavor Oolong tea could be well identified by cluster analysis (Euclidean-Nearest Neighbor), especially for principal component analysis (data pretreated with Log Transformation). The change in the content of (-)-epigallocatechin (EGC) was the most obvious during the period of shoot growth in each tea sample, which was followed by (-)-epigallocatechin gallate (EGCG) and caffeine. While the change in the content of (-)-epigallocatechin gallate (EGCG) was more obvious during the process of fresh scent-flavor Oolong tea, which was followed by EGC. The contents and compositions of catechins and purine alkaloids changed more significantly during the period of shoot growth than those in the process of fen-flavor Oolong tea.

Key words: Oolong tea, fingerprint, catechins, purine alkaloids

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