茶叶电化学指纹图谱研究

Study on the Electrochemical Fingerprint of Tea

采用H^+—Mn^(2+)—CH_3COCH_3—BrO_3^-振荡体系,研究不同种类茶叶的电化学指纹图谱.系统考察温度、转速、硫酸锰浓度、溴酸钾浓度、氢离子浓度和茶叶用量等因素对茶叶电化学指纹图谱的影响.结果表明:测定最佳条件为溶液总体积100 mL,温度37℃,转速600r/min,硫酸锰浓度0.007 0mol/L,溴酸钾浓度0.068 0mol/L,氢离子浓度1.500 0mol/L,茶叶用量0.800 0g.不同产地和品种的茶叶电化学指纹图谱主要特征参数存在显著差异,可用于茶叶产地和品种的判定.

The electrochemical fingerprints of different varieties of tea are studied using the H^+-Mn^(2+)-CH_3COCH_3-BrO_3^-chemical oscillation system.The effects of different conditions on the electrochemical fingerprints are investigated in terms of temperature,stirring rate,MnSO_4 concentration,KBrO3concentration,hydrogen ion concentration,tea amount etc.The results show that the optimum condition is established with total volume of 100 mL,temperature of 37 ℃,stirring rate of 600r/min,MnSO_4 concentration of 0.007 0mol/L,KBrO_3 concentration of 0.068 0mol/L,hydrogen ion concentration of 1.500 0mol/L,and 0.800 0g tea.The electrochemical fingerprints of tea from different regions show significantly different characteristics,and can be used to identify the regions of the tea.