【摘要】 利用针对茶多酚类、咖啡碱及黄酮(苷)类物质含量变化的两个HPLC色谱数据的多元信息融合,制作了滇青(晒青毛茶)、青饼和普洱茶(熟饼)3组茶样的化学指纹图谱,并用欧氏距离、相似性分析、聚类分析和主成分分析等方法进行判别分析,结果发现,无论是生化组成、化学指纹图谱模式谱、聚类分析,还是主成分分析结果,青饼都与普洱茶(熟饼)有明显差异,而与晒青毛茶相似,说明1～2 a陈以内的青饼在化学成分上与普洱茶(熟饼)有着本质上的差异,而与晒青毛茶有很高的相似度,本质上还是属于绿茶。更多还原

【Abstract】 The chemical fingerprints of three groups of tea samples(Dianqing,Qingbing and Puer tea Shubing),were implemented based on analysis of tea polyphenols,caffeine and flavonoids content in teas defermined by HPLC.Euclidean distances and similarities between 3 groups of pattern fingerprints were also analyzed,as well as clustering analysis and principal component analysis.The results showed that distinct differences were found between the pattern fingerprints of Qingbing and Pu’er tea(Shubing),but not obviously between Qingbing and Dianqing.So it was concluded that the 1 ~ 2 aged Qingbing was still green tea according to the chemical components detected by HPLC.更多还原