Abstract
A chromatographic analysis of green tea leaves from different tea-producing areas in Zhejiang province was performed by micellar electrokinetic chromatography coupled with laser-induced fluorescence detector. An electrolyte containing 100 mM borate (pH 9.8) and 20 mM sodium dodecylsulfate was used as the running buffer. The tea infusions were injected for 5 s with a pressure of 0.5 psi. A fused-silica capillary with an internal diameter of 75 μm and a total length of 60 cm was used. Based on the laser induced-native fluorescence profiling, green tea samples from different areas in Zhejiang province were classified by cluster analysis.
References
Zhou J, Chen H, He W, Wang LY, Liu X, Lu WY (2009) J Near Infrared Spectrosc 17:159–164. doi:10.1255/jnirs.837
Yu H, Wang J, Zhang H, Yu Y, Yao C (2008) Sens Actuators B 128:455–461. doi:10.1016/j.snb.2007.07.048
Fan XH, Chen YY, Ye ZL, Lin RC, Qian ZZ (2006) Anal Chim Acta 555:217–224. doi:10.1016/j.aca.2005.09.037
Wang B, Zhang YB, Li GQ, Guan HS, Tong GZ (2009) Chromatographia 70:811–816. doi:10.1365/s10337-009-1230-9
Fernandez-caceres PL, Martin MJ, Pablos F, Gonzalez AG (2001) J Agric Food Chem 49:4775–4779. doi:10.1021/jf0106143
Fernandez PL, Pablos F, Martin MJ, Gonzalez AG (2002) J Agric Food Chem 50:1833–1839. doi:10.1021/jf0114435
Owuor PO, Obanda M (2007) Food Chem 100:873–884. doi:10.1016/j.foodchem.2005.10.030
Liang Y, Lu J, Zhang L, Wu S, Wu Y (2003) Food Chem 80:283–290. doi:10.1016/S0308-8146(02)00415-6
Borse BB, JM RaoL, Nagalakshmi S, Krishnamurthy N (2002) Food Chem 79:419–424. doi:10.1016/S0308-8146(02)00191-7
Wang LF, Lee JY, Chung JO, Baik JH, So S, Park SK (2008) Food Chem 109:196–206. doi:10.1016/j.foodchem.2007.12.054
Kodama S, Ito Y, Nagase H, Yamashita T, Kemmei T, Yamamoto A, Hayakawa K (2007) J Health Sci 53:491–495
Horie H, Kohata K (1998) J Chromatogr A 802(1998):219–223. doi:10.1016/S0021-9673(97)01069-8
Horie H, Mukai T, Kohata K (1997) J Chromatogr A 758:332–335. doi:10.1016/S0021-9673(96)00764-9
Song GQ, Lin JM, Qu F, Dong WJ (2003) Chin J Chem 21:1325–1329
Horie H, Kohata K (2000) J Chromatogr A 881:425–438. doi:10.1016/S0021-9673(99)01345-X
Bonoli M, Pelillo M, Toschi TG, Lercker G (2003) Food Chem 81:631–638. doi:10.1016/S0308-8146(02)00565-4
Lee BL, Ong CN (2000) J Chromatogr A 881:439–447. doi:10.1016/S0021-9673(00)00215-6
Gotti R, Furlanetto S, Lanteri S, Olmo S, Ragaini A, Cavrini V (2009) Electrophoresis 30:2922–2930. doi:10.1002/elps.200800795
Author information
Authors and Affiliations
Corresponding author
Rights and permissions
About this article
Cite this article
Ye, N. Geographical Classification of Green Teas Based on MEKC with Laser-Induced Fluorescence Detection. Chroma 71, 529–532 (2010). https://doi.org/10.1365/s10337-009-1452-x
Received:
Revised:
Accepted:
Published:
Issue Date:
DOI: https://doi.org/10.1365/s10337-009-1452-x