Abstract:A rapid identification of total 104 compounds in Wuyi rock tea was reported via ultra-high performance liquid chromatography quadrupole time-of-flight mass spectrometry (UHPLC-Q-TOF/MSE) combined with the UNIFI data analysis platform, which includes tea polyphenols, tea pigments, alkaloids, amino acids, and lipids. Through principal component analysis (PCA) and orthogonal partial least squares discriminant analysis (OPLS-DA), it was found that chemical compositions of Shuixian and Rougui were significantly different, and 19 significant different components were screened out. Among them, the relative contents of epicatechin, quercetin-3-O-glucosyl-rhamnosyl- (p-coumaroyl-arabinosyl) glucoside, theaflavin-3-gallate and other components in the Shuixian samples were higher; the relative contents of 5-O-p-coumaroylquinic acid, epigallocatechin-3-O-(3-O-methyl)-gallate, myricetin-3-O-galactoside, myricetin-3-O-glucoside and other components in the Rougui samples were higher. This method can be used to distinguish processed Shuixian from Rougui. The study acquaintanced the chemical compositions of Wuyi rock tea and illuminated the component differences between the two main varieties which are Shuixian and Rougui, which were a guiding significance for the reasonable development of the edible and medicinal value of Wuyi rock tea. It provided a scientific basis for the identification of different varieties of Wuyi rock tea.
