JOURNAL OF LIGHT INDUSTRY

CN 41-1437/TS  ISSN 2096-1553

Volume 28 Issue 2
March 2013
Article Contents
DONG Chun-hong, LI Zhen-xing, ZHAO Shao-wei, et al. Analysis of brewing process of Huai chrysanthemum based on high resolution mass spectrometry and dependent component analysis[J]. Journal of Light Industry, 2013, 28(2): 49-53. doi: 10.3969/j.issn.2095-476X.2013.02.012
Citation: DONG Chun-hong, LI Zhen-xing, ZHAO Shao-wei, et al. Analysis of brewing process of Huai chrysanthemum based on high resolution mass spectrometry and dependent component analysis[J]. Journal of Light Industry, 2013, 28(2): 49-53. doi: 10.3969/j.issn.2095-476X.2013.02.012 shu

Analysis of brewing process of Huai chrysanthemum based on high resolution mass spectrometry and dependent component analysis

  • Corresponding author: WANG Guo-qing, 
  • Received Date: 2013-02-22
  • Using high resolution mass spectrometry (HRMS) to analyze the brewing process of Huai chrysanthemum,27 typical components in drinking process were directly qualified with accurate molecular weight,and the high resolution mass spectrometric (MS) fingerprints of chrysanthemum tea process were obtained combined with the mass spectrometric response strength of the components. The fingerprints were processed by dependent component analysis (DCA),and 3 groups of dependent components (DCs) that can used to characterize the characteristics of the typical components in the drink chrysanthemum bubble and the brewing process. Research results showed that the 3 groups of DCs are corresponding to volatile oil, amino acids,and flavonoids as the main components of the Huai chrysanthemum,there are great differences among the response MS values of of different components. The relative concentration of DCs obviously de-creased during the first 2 times of the brewing process; while after 5 times brewing,the variation of DCs are negligible and there is no drinking value. HRMS-DCA provides a new way to resolve HRMS fingerprints of chrysanthemum brewing process.
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