title: Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC.
abstract: A simple and reliable HPLC fingerprint method was developed and validated for the quality control and identification of Ziyang green tea. Ten batches of Ziyang green tea collected from different plantations in Shaanxi Ziyang of China were used to establish the fingerprint. The feasibility and advantages of the used HPLC fingerprint were verified for its similarity evaluation by systematically comparing chromatograms with professional analytical software recommended by State Food and Drug Administration (SFDA) of China. The similarities of the fingerprints of 10 batches of tea samples were all more than 0.981. Additionally, simultaneous quantification of 10 major bioactive ingredients in the tea samples was conducted to interpret the consistency of the quality test. The results indicated that the HPLC fingerprint as a characteristic distinguishing method combining similarity evaluation and quantification analysis can be successfully used to assess the quality and to identify the authenticity of Ziyang green tea.
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China.
authors.forename: Xiaoye
authors.initials: X
authors.lastname: He
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China. Electronic address: jiankel@snnu.edu.cn.
authors.forename: Jianke
authors.initials: J
authors.lastname: Li
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China.
authors.forename: Wei
authors.initials: W
authors.lastname: Zhao
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China.
authors.forename: Run
authors.initials: R
authors.lastname: Liu
authors.affiliation: College of Food Engineering and Nutritional Science, Shaanxi Normal University, Xi'an, Shaanxi 710062, PR China.
authors.forename: Lin
authors.initials: L
authors.lastname: Zhang
authors.affiliation: Entry-Exit Inspection and Quarantine Bureau of Shaanxi, Xi'an, Shaanxi 710068, PR China.
authors.forename: Xianghong
authors.initials: X
authors.lastname: Kong
mesh_terms: D002392:Catechin / Q000031:analogs & derivatives / Q000032:analysis; D002851:Chromatography, High Pressure Liquid / Q000592:standards; D010936:Plant Extracts / Q000032:analysis*; D011786:Quality Control; D013662:Tea / Q000737:chemistry* / Q000378:metabolism
chemical_list: D010936:Plant Extracts; D013662:Tea; D002392:Catechin
keywords: Caffeine (PubChem CID: 2519); Catechin (PubChem CID: 9064); Chemical fingerprint; Chlorogenic acid (PubChem CID: 1794427); Epicatechin (PubChem CID: 72276); Epicatechin gallate (PubChem CID: 107905); Epigallocatechin (PubChem CID: 72277); Epigallocatechin gallate (PubChem CID: 65064); Gallic acid (PubChem CID: 370); Gallocatechin (PubChem CID: 9882981); Gallocatechin gallate (PubChem CID: 199472); HPLC; Quantitative determination; Similarity analysis; Ziyang green tea