An integrated quality assessment system for Tieguanyin tea based on multi-technical integration of chromatography,...

To comprehensively evaluate the quality of Tieguanyin tea (TGY), this study established an integrated quality evaluation system combining chromatographic and spectroscopic techniques. First, a three-dimensional chromatographic fingerprint (3DCFP) with rich fingerprint information was established using high-performance liquid chromatography (HPLC). Then, six markers in TGY were quantified using the multi-markers assay by monolinear method (MAML), and the characterization capability for these six markers was verified using a two-parameter system (P_6C and P_A). Ultraviolet (UV) and fourier transform infrared (FTIR) quantitative fingerprints were constructed using the Spectral Quantitative Fingerprint method (SQF). Subsequently, the binary correction method (BCM) was used as a quality evaluation method for the above chromatographic-spectral fingerprints. The in vitro antioxidant capacity of the TGY samples was assessed using the 1,1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) scavenging assay. This study demonstrates that integrating multi-platform analytical methods provides a robust and reliable strategy for quality control of complex food products like TGY.