Back to Search Start Over

Effects of Geographical Origin and Tree Age on the Stable Isotopes and Multi-Elements of Pu-erh Tea.

Authors :
Chen MM
Liao QH
Qian LL
Zou HD
Li YL
Song Y
Xia Y
Liu Y
Liu HY
Liu ZL
Source :
Foods (Basel, Switzerland) [Foods] 2024 Feb 02; Vol. 13 (3). Date of Electronic Publication: 2024 Feb 02.
Publication Year :
2024

Abstract

Pu-erh tea is a famous tea worldwide, and identification of the geographical origin of Pu-erh tea can not only protect manufacture's interests, but also boost consumers' confidence. However, tree age may also influence the fingerprints of Pu-erh tea. In order to study the effects of the geographical origin and tree age on the interactions of stable isotopes and multi-elements of Pu-erh tea, 53 Pu-erh tea leaves with three different age stages from three different areas in Yunnan were collected in 2023. The δ <superscript>13</superscript> C, δ <superscript>15</superscript> N values and 25 elements were determined and analyzed. The results showed that δ <superscript>13</superscript> C, δ <superscript>15</superscript> N, Mg, Mn, Fe, Cu, Zn, Rb, Sr, Y, La, Pr, Nd, Sm, Eu, Gd, Tb, Dy, Ho, Er, Tm, Yb, and Lu had significant differences among different geographical origins ( p < 0.05). Mn content was significantly influenced by region and tree age interaction. Based on multi-way analysis of variance, principal component analysis and step-wised discriminant analysis, 24 parameters were found to be closely related to the geographical origin rather than tree age, and the geographical origin of Pu-erh tea can be 100.0% discriminated in cross-validation with six parameters (δ <superscript>13</superscript> C, δ <superscript>15</superscript> N, Mn, Mg, La, and Tb). The study could provide references for the establishment of a database for the traceability of Pu-erh tea, and even the identification of tea sample regions with different tree ages.

Details

Language :
English
ISSN :
2304-8158
Volume :
13
Issue :
3
Database :
MEDLINE
Journal :
Foods (Basel, Switzerland)
Publication Type :
Academic Journal
Accession number :
38338610
Full Text :
https://doi.org/10.3390/foods13030473