Preliminary Studies On The Chromatographic Fingerprint Of Huangshan Maofeng Tea

The chromatographic fingerprint derives from the fingerprint appraisal and is usually used to obtain the diagnostic datas of some substance by certain experiment technology and the data processing method,which is widely used in the identification and the quality control of Chinese medicine.The general technologies include chromatography,spectroscopy,X-ray diffraction and so on.The chromatographic fingerprint of tea means that the characteristic chromatograph and the database of tea from different species or different producing areas are obtained by using some suitable processing technique and analysis method. High-performance liquid chromatography-diode matrix detector(HPLC-PDA) and high-performance capillary electrophoresis(HPCE) were used to detect the characteristic components in tea in this paper.Finally,HPLC-PDA was selected to study the chromatographic fingerprint of major components in Huangshan Maofeng tea by comparing the stability and other factors of above two detecting methods.The HPLC-PDA method could simultaneously determine the main components in tea, such as C,EC,EGC,ECG,EGCG,GCG,caffeine,theobromine,Theophylline, theanine and gallic acid.The results showed that the calibration curve between the peak areas and the contents of components in tea was linear within the suitable concentration range.R~2 was from 0.9989 to 0.9997,the mean recovery rate was from 96.31%to 103.13%.It was proved that this method was convenient and precise, which could also be used for determination of catechins,theanine and alkaloid in tea and tea extracts.By means of the relative time,the relative peak area,the similarity,overlapping rate, altogether peak and different peak,16 strong peaksin,the chromatographic fingerprint represented the chemical characteristics of Huangshan Maofeng tea was set up in combination with the duster analysis and the principal component analysis.The results showed that Huangshan Maofeng tea and non-Huangshan Maofeng tea existed some differences on the content and the composition of main tea components.