英红九号红茶HPLC指纹图谱的建立与分析

采用高效液相色谱法（HPLC）对大叶种红茶英红九号的春、夏、秋三季茶产品进行测定，对所得HPLC色谱图中的相对保留时间、相对峰面积、共有峰进行了分析。结果表明，HPLC色谱法具有良好的精密度，各样品色谱峰的相对保留时间稳定，可作为指纹图谱的相对时间，并确定了7个共有峰。以各色谱峰的峰面积为因子，用相关系数、聚类分析等方法构建了数字化的英红九号红茶HPLC指纹图谱。在本研究的实验范围内，该方法在区分不同季节生产的英红九号红茶、以及英红九号红茶与其他品种红茶的差异性等方面具有可行性。

Establishment and analysis of the HPLC fingerprint for Yingde black tea NO.9 produced in different seasons

High performance liquid chromatography (HPLC) was used to measure large tea cultivate Yingde black tea NO.9 produced in spring, summer and autumn; the relative retention time, relative peak area and common peaks were analyzed according to the HPLC chromatogram. The results showed that HPLC method had high precision; and the relative retention time of chromatographic peak of each sample was stable, which could be used as the relative time of fingerprint; and seven common peaks were confirmed. with the application of the peak area of each chromatographic peak as a factor, digitized HPLC fingerprint of the Yingde black tea NO.9 was established by the correlation coefficient and cluster analysis method. In this research scope this method was feasible in discrimination of the Yingde black tea NO.9 produced in different seasons and the difference between Yingde black tea NO.9 and other black teavarieties.