光散射学报, 2009, 21 (1): 77, 网络出版: 2014-01-21  

普洱熟茶和普洱生茶的FTIR研究

Identification of Zymic and Unzymic Pu-er Tea by Fourier Transform Infrared Spectroscopy
作者单位
楚雄师范学院物理与电子科学系, 云南 楚雄 675000
摘要
文章利用傅里叶变换红外光谱法, 对云南省普洱地区不同厂家所生产的不同贮存年限的熟茶和生茶样品进行鉴别研究。实验结果表明, 普洱熟茶和生茶的红外光谱十分相似, 但由于加工工艺不同, 贮存年限不同, 其主要化学成分的组成比例不同, 因而熟茶和生茶、自然发酵和人工发酵的熟茶等均具有各自的特征谱。根据红外光谱的特征吸收, 不仅可以区别熟茶和生茶, 还可以区别自然发酵和人工发酵的熟茶, 区别贮存时间的长短。用傅里叶变换红外光谱法鉴别茶叶, 有快速、简便和直观的特点。
Abstract
In the present paper, Fourier transform infrared spectroscopy (FTIR) was used to identify unzymic and zymic Pu’er tea from different factories and different years, Yunnan Province. Because of different processing technology and different years, different proportion of chemical constituents exists in the unzymic and zymic Pu-er tea. And although there is a great mass of similarity in infra-red spectrum, the results still show differences in the characteristic peaks of infrared spectrum between unzymic and zymic Pu-er tea, self-acting zymotechnics zymic Pu-er tea and artificial motchnics. According to the studies of the spectral peaks and absorbance ratios, unzymic and zymic Pu-er tea can easily be identified; different zymotechnics and different years may be identified also. FTIR is proved to be arapid, simple, veliable and non-destructive qualification; it is suitable for different zymotechnics of zymic Pu-er tea.

王怡林, 杨群. 普洱熟茶和普洱生茶的FTIR研究[J]. 光散射学报, 2009, 21(1): 77. WANG Yi- lin, YANG Qun. Identification of Zymic and Unzymic Pu-er Tea by Fourier Transform Infrared Spectroscopy[J]. The Journal of Light Scattering, 2009, 21(1): 77.

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