Tea Fingerprint Analysis

The quality of tea is influenced by various factors such as variety, origin, and processing method, so it is especially important to assess its quality. The identification of tea quality, it is mainly carried out by measuring the content of several chemical characteristics in tea leaves and combining it with the sensory evaluation of tea masters, which has certain limitations and cannot reflect the quality of tea leaves comprehensively and objectively. Chemical fingerprint technology is to obtain a spectrum indicating the chemical characteristics of tea leaves through certain analytical means. As a comprehensive and quantifiable quality control method, it has been widely used in environmental protection, food evaluation, and quality control of traditional Chinese medicine and seeds.

Solutions

Tea quality components are so numerous and complex that any single quality component cannot reflect the overall characteristics of tea quality. Therefore, it is necessary to systematically control the active substance group of tea as a whole to control the quality of tea. Our experienced team of experts has established chemical fingerprint profiles of different types of tea of different origins by combining spectroscopic and chromatographic techniques with chemical pattern recognition techniques, drawing on the analytical methods of Chinese medicine fingerprint profiles, to make a quantifiable evaluation for tea quality identification.

As a recognized leader in tea testing, Lifeasible can develop the best solution for tea fingerprint analysis to perform chromatographic fingerprinting on different tea samples and use the herbal chromatographic fingerprinting similarity evaluation system for analysis to establish the mutual fingerprinting of tea. Our chromatographic spectroscopy technique to construct fingerprint profiles is widely used for the classification or quality control of oolong and green tea.

The following is our main research techniques and main data analysis methods for establishing tea chemical fingerprint profiles:

Application of Our Fingerprint in Tea Quality Control

• HPLC fingerprint technology can be used to identify the variety and origin of tea by extracting and measuring the characteristic components such as catechins, caffeine, flavonoids (glycosides), and theanine in tea leaves and combining them with pattern recognition methods.
• GC-MS fingerprint technique can be used to establish the fingerprint of tea aroma to comprehensively identify the aroma components and their relative contents.
• NIR fingerprint technology can be used for qualitative and quantitative analysis of tea according to the different spectral characteristics of different tea components in the near-infrared region. It can be combined with various chemical pattern recognition techniques to achieve rapid classification and authentication of tea.
• NMR fingerprint technology can be used to analyze the characteristic components of tea leaves and apply these characteristic components to identify the "identity" of tea.

Based on modern chemical analysis technology and computer information processing technology, we provide comprehensive and quantifiable tea chemical fingerprinting analysis, which has a broad application prospect in tea quality identification, authenticity identification, variety, and origin identification, process control of processing technology, and the development and utilization of functional tea components. If you are interested in our solutions, please contact us for technical consultation and quotation.