J Sci Food Agric. 2024 Oct 29. doi: 10.1002/jsfa.13982. Online ahead of print.
ABSTRACT
BACKGROUND: Xiushui Ninghong tea (XSNH) has a long history and is renowned both in China and internationally. Based on different processing techniques, XSNH can be classified into Ninghong Congou, Ninghong Tea Jinhao, Ninghong Tea Longxucha and other types. To investigate the differences in nutrient compounds and mineral element contents among various types of XSNH, 34 samples from seven types were collected, primarily from tea-producing areas.
RESULTS: Statistical analysis indicated no significant differences in the contents of crude polysaccharides, K, Mg and Fe, whereas significant differences were observed in the levels of moisture, free amino acids, caffeine, tea polyphenols, thearubigin, theaflavins, Zn, P, Mn, Cu and Se. The data were analyzed using various statistical methods such as hierarchical cluster analysis, principal component analysis and partial least squares discriminant analysis. Characteristic compounds and elements such as theaflavin, Se, free amino acids, P and tea polyphenols were identified as key differential components for distinguishing different sample types.
CONCLUSION: Our research has highlighted the differences in chemical indicators among various types of XSNH, providing a crucial theoretical basis for the future classification and grading of XSNH quality. © 2024 Society of Chemical Industry.
PMID:39469833 | DOI:10.1002/jsfa.13982
