ArticleBMC chemistry2025
Via entropy analysis (EA) and systematic cluster analysis (SCA), multi-index chemometric analysis of 20 amino acids, trace elements, etc., of five green teas from Guizhou, China.
Article in BMC chemistry, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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1 citing paper in PubMed.
- Multidimensional Quality Assessment of Guizhou Teas Integrating Thermogravimetric, Amino Acid, and Trace Element Analyses.Food science & nutrition · 2026Article
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Abstract
backgroundUsing a stoichiometric method, this study conducted a comprehensive evaluation of tea quality and categorization based on nutritional indicators such as amino acids and trace elements. Based on multiple indicators, including amino acids, trace elements, etc., the nutritional analysis of five green teas, namely Fanjingshan green tea, Guizhou green tea, Meitan green tea, Tiangui green tea and Xixiu green tea from Guizhou, China, was performed to determine the combustion heat, combustion stability, fat, crude fiber, ash, trace elements and amino acids of five kinds of green tea.
resultsThe results showed that the order of combustion heat of the five types of green tea was Fanjingshan green tea > Xixiu green tea > Guizhou green tea > Meitan green tea > Tiangui green tea. The combustion heat of the five types of green tea was 3707.968-8670.937 J/g, among which the average combustion heat of Fanjingshan green tea was 8670.937 J/g and the energy was the highest. The results of gray pattern recognition were as follows: Guizhou green tea > Fanjingshan green tea > Tiangui green tea > Meitan green tea > Xixiu green tea. The crude fiber content (%) ranged from 11.13 to 14.63%, with an average content of 12.9975%, followed by Guizhou green tea, Fanjingshan green tea, Meitan green tea, Xixiu green tea, and Tiangui green tea. The fat content (%) was between 0.48% and 1.37%, with an average of 0.8635%, followed by Fanjingshan green tea > Guizhou green tea > Meitan green tea > Xixiu green tea > Tiangui green tea. The ash content (%) was between 4.83% and 5.53%, with an average content of 5.2182%, and decreased in the following order: Fanjingshan green tea > Tiangui green tea > Xixiu green tea > Guizhou green tea > Meitan green tea. Principal component analysis (PCA) revealed that the cumulative contribution ratio of the first three principal components was 88% >85%, and the first three principal components were selected to represent 88% of the 13 trace elements in the five types of green tea.Factor analysis (FA) revealed that the order of the contents of 19 amino acids, namely, CySO
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