Abstract：
:Tea is the second most consumed beverage in the world and its consumption has been associated with numerous potential health benefits. Factors such as fermentation methods, geographical origin and season can affect the primary and secondary metabolite composition of tea. In this study, a hydrophilic interaction liquid chromatography (HILIC) method coupled to high resolution mass spectrometry in both positive and negative ionisation modes was developed and optimised. The method when combined with principal component analysis to analyse three different types of tea, successfully distinguished samples into different categories, and provided evidence of the metabolites which differed between them. The accurate mass and high resolution attributes of the mass spectrometric data were utilised and relative quantification data were extracted post-data acquisition on 18 amino acids, showing significant differences in amino acid concentrations between tea types and countries. This study highlights the potential of HILIC chromatography combined with non-targeted mass spectrometric methods to provide a comprehensive understanding of polar metabolites in plant extracts.
journal_name
Food Chemjournal_title
Food chemistryauthors
Fraser K,Harrison SJ,Lane GA,Otter DE,Hemar Y,Quek SY,Rasmussen Sdoi
10.1016/j.foodchem.2012.03.045subject
Has Abstractpub_date
2012-10-01 00:00:00pages
1616-23issue
3eissn
0308-8146issn
1873-7072pii
S0308-8146(12)00508-0journal_volume
134pub_type
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