Study of tea digitized chromatographic fingerprint spectra using micellar electrokinetic chromatography

Abstract

This paper described the principle of digitized chromatographic fingerprint spectrum and established digitized chromatographic fingerprint spectra of ten brands of Chinese famous tea by the micellar electrokinetic chromatography, Thii work was done using a 25 mmol L -sodium dodecylsulfate in a 20 mmol* Lborate (pH 7.0) solution as running buffer, 20 kV applied potential and detection at 280 nm. The chromatographic fingerprint spectra were digitized by the relative retention value ( a ) and the relative area ( S,), and were analyzed to identify the tea samples. In the absence of the standard samples, the present method was easy setup and inexpensive, and provided the applicable information for the quality assessment of teas.

Classification of Maojian Teas from Different Geographical Origins by Micellar Electrokinetic Chromatography and Pattern Recognition Techniques

“…MEKC-UV method was used for the determination of catechins in green tea samples. 16 In this work a MEKC-UV approach was used for chromatographic profiling of green tea samples from different geographical origins, and then linear discriminant analysis (LDA) was adopted to develop a discriminant model of tea samples with categories. Meanwhile, unsupervised pattern recognition algorithms, included hierarchical cluster analysis (HCA) and principal component analysis (PCA), were also used for the discrimination of tea samples used in this work.…”