数字农科院2.0

Effects of geographical origin, processing and their interaction on stable isotopes in Pu-erh tea for traceability

文献类型： 外文期刊

作者： Yanlong Li;Hai Dan Zou;Xiao Li Wang;Ming Ming Chen;Bo Wen Zhang;Wen Fang Wang;Jie Li;He Yuan Jiang;Li Li Qian;Hong Yan Liu

作者机构：

关键词： Caffeine;Geographical origin;Processing;Pu-erh tea;Stable isotopes

期刊名称： Food Chemistry

ISSN： 0308-8146

年卷期： 2025 年 496 卷

页码：

收录情况： SCIE（2025版） ; ; EI（2025版）

摘要： To establish a robust traceability model for Pu-erh tea, this study systematically investigated the effects of geographical origin, processing, and their interaction on the stable isotope ratios (δ13C, δ15N, δ2H, and δ18O) in both tea and its caffeine monomer. Results revealed that the stable isotopic compositions in Pu-erh tea and caffeine significantly differed among regions, δ2Htea, δ13Ccaffeine, δ2Hcaffeine and δ18Ocaffeine were significantly influenced by processing, all the stable isotopes were significantly influenced by region-processing interaction, and region contributed most to the variation of each stable isotope. Among them, δ13Ccaffeine, δ13Ctea, δ15Ntea, and δ2Hcaffeine were identified as the key indicators for geographical discrimination. Furthermore, 97.2 % correct discrimination rate and good validation (Q2 = 0.775) were achieved by linear discriminant analysis and orthogonal partial least squares-discriminant analysis, respectively. Ultimately, this study confirms that tea and caffeine stable isotope signatures are capable for classifying the Pu-erh tea geographical origin even mixed with different processed samples.

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