数字农科院2.0

Effects of Region, Processing, and Their Interaction on the Elemental Profiles of Pu-Erh Tea

文献类型： 外文期刊

作者： Li, Yan-Long;Jiang, He-Yuan;Chen, Ming-Ming;Wang, Xiao-Li;Liu, Hong-Yan;Zou, Hai-Dan;Zhang, Bo-Wen;Xu, Ya-Liang;Qian, Li-Li

作者机构：

关键词： food traceability;elemental fingerprinting;chemometrics;ICP-MS

期刊名称： FOODS

ISSN：

年卷期： 2025 年 14 卷 16 期

页码：

收录情况： SCIE（2025版）

摘要： Elemental contents are effective fingerprints for Pu-erh tea's geographical traceability, which is crucial for consumer protection and sustainable development. Region and processing methods are key factors influencing the tea's elemental fingerprint. This study analyzed 28 elements in Pu-erh tea samples from three Yunnan production regions subjected to different processing stages in the year of 2023. The results show that significant regional differences were observed for 25 of the 28 elements. As, Li, Cu, Zn, and Cd contents vary significantly during processing. The contents of 27 elements (excluding Pb) are significantly influenced by the interaction between region and processing stage. Orthogonal partial least squares discriminant analysis (OPLS-DA) achieved good validation (Q2 = 0.946) and identified 18 key factors, while the original and cross-validation correct classification rates were 100% and 98.6%, respectively. Crucially, the robustness of the model was confirmed with 100% accuracy through an independent validation set from tea samples in the harvest year of 2024. This study confirms that the elemental contents of Pu-erh tea are mainly influenced by region rather than processing stage, and elemental analysis can trace the geographical origin of Pu-erh effectively, even when mixed with a differently processed tea.

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