Application of microscopic techniques in authentication of herbal tea--Ku-Ding-Cha.
Ku-Ding-Cha, a kind of herbal tea, has been widely used in China for a long time to support cardiovascular health. Confusion arises because in different parts of China different plants are used to produce the commercial teas. It is important to determine the identity of the used species in order to authenticate genuine Ku-Ding-Cha. However, once the plants have been processed, it is difficult to identify them through macroscopic identification; other means are necessary. A comparative study was made on 24 samples of Ku-Ding-Cha, including five standard identified and authenticated plants and 19 commercial samples, by microscopic techniques. The results showed that the shapes of leaf blades, xylem cells, stone cells, and calcium oxalate crystals could be used for the identification of the plants from which the commercial products were made. The method was proven to be quick, handy, simple, and convenient.
Tam
Chun-Fung
CF
School of Chinese Medicine, Hong Kong Baptist University, Kowloon Tong, Hong Kong.
Peng
Yong
Y
Liang
Zhi-Tao
ZT
He
Zhen-Dan
ZD
Zhao
Zhong-Zhen
ZZ
D001628:Beverages / Q000032:analysis*; D002129:Calcium Oxalate / Q000032:analysis; D008853:Microscopy / Q000379:methods*; D018515:Plant Leaves / Q000166:cytology; D052584:Xylem / Q000166:cytology
D002129:Calcium Oxalate