Identification of Pu’er Teas with Different Storage Years by FTIR Spectroscopy
NING Jing-ming1, ZHNAG Zheng-zhu1, WANG Sheng-peng1, WAN Xiao-chun1*，ZENG Xin-sheng2
1. Key Laboratory of Tea Biochemistry &Biotechnology of Ministry of Agriculture and Ministry of Education, Anhui Agricultural University, Hefei 230036, China 2. Menghai Tea Co. Ltd., Menghai 650223, China
Abstract：Infrared spectra of Pu’er raw tea and Pu’er ripe tea were investigated using Fourier transform spectroscopy，in order to exploit a rapid method for discrimination of aging period for Pu’er tea samples. The results showed that the two kinds of Pu’er teas shared a similar woveform of infrared spectrum. However, due to the variations of aging time, leading to different chemical composition in pu’er teas, both Pu’er raw tea and ripe tea displayed corresponding different characteristic peaks. And the extent of aging of Pu’er tea had a significant relationship with optical density and waveforms of absorption peaks in the wave number range of 1 120～1 570 cm-1 and 400～853 cm-1, suggesting that the extent of aging of Pu’er tea may be identified by infrared spectrum technology rapidly and simply.
宁井铭1，张正竹1，王胜鹏1，宛晓春1*, 曾新生2 . 不同储存年份普洱茶傅里叶变换红外光谱研究[J]. 光谱学与光谱分析, 2011, 31(09): 2390-2393.
NING Jing-ming1, ZHNAG Zheng-zhu1, WANG Sheng-peng1, WAN Xiao-chun1*，ZENG Xin-sheng2 . Identification of Pu’er Teas with Different Storage Years by FTIR Spectroscopy. SPECTROSCOPY AND SPECTRAL ANALYSIS, 2011, 31(09): 2390-2393.
[1] NING Jing-ming, ZHANG Zheng-zhu, GU Xun-gang, et al(宁井铭，张正竹，谷勋刚，等). Transactions of the Chinese Society of Agricultural Engineering(农业工程学报)，2010，26(3)：243. [2] Wang Yong, Li Junkai, Zhang Liping, et al. Agricultural Science and Technology，2010，11(2)：137. [3] ZHOU Hong-jie(周红杰). Yunnan Pu’er Tea(云南普洱茶). Yunnan: Science and Technology Press(云南：科技出版社), 2004. [4] MA Wei-guang, HUANG Zhi-pu, YOU Wen-long, et al(马伟光，黄之镨, 游文龙，等). Journal of Tea Science(茶叶科学)，2010，30(1)：9. [5] ZHAO Jie-wen, GUO Zhi-ming, CHEN Quan-sheng(赵杰文，郭志明，陈全胜). Journal of Jiangsu University(Natural Science Edition)(江苏大学学报·自然版)，2010，31(3)：249. [6] Bowling M B, Vote D J, Belketg K E, et al. Meat Science，2009，82(1)：1. [7] Luo Qin, Tian Zheng, Zhao Zhixiang. Chin. Opt. Lett.，2008，6(8)：558. [8] Blasco J, Cubero S, Gómez-Sanchís J, et al. Journal of Food Engineering，2009，90(1)：27. [9] CHEN Q S, Zhao J W, Liu M H, et al. Journal of Pharmaceutical and Biomedical Analysis，2008，46(3)：1321. [10] Zhou Q, Sun S Q, Zou L. Vibrational Spectrosc，2004，36：207. [11] Yi L, Sun S Q, Fan K F, et al. Acta A: Mol. Biomol. Spectrosc.，2005，62(1-3)：22. [12] CHEN Quan-sheng, ZHANG Yan-hua, WAN Xin-min, et al(陈全胜，张燕华，万新民，等). Acta Optica Sinica(光学学报)，2010，30(9)：2602.
