Chemical fingerprint analysis for quality control and identification of Ziyang green tea by HPLC

Food Chemistry

Volumn 171, Issue , 2015, Pages 405-411

  He, Xiaoye ^a   Li, Jianke ^a   Zhao, Wei ^a   Liu, Run ^a   Zhang, Lin ^a   Kong, Xianghong ^b  

^a SHAANXI NORMAL UNIVERSITY   (China)

^b Shaanxi Entry Exit Inspection and Quarantine Bureau   (China)

Author keywords

Chemical fingerprint; HPLC; Quantitative determination; Similarity analysis; Ziyang green tea

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; CONTROLLED DRUG DELIVERY; PALMPRINT RECOGNITION;

CHEMICAL FINGERPRINT; GREEN TEA; HPLC; QUANTITATIVE DETERMINATIONS; SIMILARITY ANALYSIS;

QUALITY CONTROL;

ARTICLE; CHEMICAL ANALYSIS; CHEMICAL STRUCTURE; CHINA; FINGER DERMATOGLYPHICS; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; PROCESS OPTIMIZATION; PROGRAM FEASIBILITY; QUALITY CONTROL; QUANTITATIVE ANALYSIS; TEA; ZIYANG GREEN TEA; ANALOGS AND DERIVATIVES; CHEMISTRY; METABOLISM; STANDARDS;

CATECHIN; PLANT EXTRACT; TEA;

CATECHIN; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; PLANT EXTRACTS; QUALITY CONTROL; TEA;

EID: 84907842189     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2014.09.026     Document Type: Article

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