Monitoring tea fermentation/manufacturing by direct analysis in real time (DART) mass spectrometry. Fraser Karl,Lane Geoff A,Otter Don E,Harrison Scott J,Quek Siew-Young,Hemar Yacine,Rasmussen Susanne Food chemistry Factors such as fermentation methods, geographical origin and season can affect the biochemical composition of tea leaves (Camellia sinensis L.). In this study, the biochemical composition of oolong tea during the manufacturing and fermentation process was studied using a non-targeted method utilising ambient ionisation with a direct analysis in real time (DART) ion source and mass spectrometry (MS). Caffeine dominated the positive ionisation spectra throughout the manufacturing process, while the negative ion spectra collected during manufacturing were rich in ions likely to be surface lipids. Correlation analyses on the spectra revealed two volatile compounds tentatively identified as indole and geranic acid, along with ammonium and caffeine clusters/adducts with geranic acid that increased in concentration during the fermentation stages of the process. The tentative identifications were assigned using a combination of DART-ion-trap MS(n) and DART-accurate mass MS(1) and MS(2) on tea samples and standard compounds. This study highlights the potential of DART-MS to rapidly monitor the progress of complex manufacturing processes such as tea fermentation. 10.1016/j.foodchem.2013.05.054

Study of enrichment difference of 64 elements among white tea subtypes and tea leaves of different maturity using inductively coupled plasma mass spectrometry. Zhang Junjie,Wei Xuehong,Dai Weidong,Lin Zhi Food research international (Ottawa, Ont.) A microwave digestion-inductively coupled plasma mass spectrometry (ICP-MS)-based analytical method for 64 elements in white tea was developed. The determination coefficient R were ranged from 0.9970 to 1.0000 in 3 orders of magnitude for the 64 detected elements, and the limits of detection (LODs) of the method were from 0.0004 to 35.906 ng/mL. The stability of the method was monitored by quality control samples (QCs) and the accuracy was validated by certified reference material. Application of this method in 3 white tea subtypes showed that most of 54 elements that above LODs (Al, Pb, Cd, Hg, As, rare earth elements, and etc.) displaying gradually increasing trend in subtypes of Baihaoyinzhen, Baimudan, and Shoumei which are manufactured from tea leaves of increasing maturity, while few elements (Zn, P and Ni) decreased. Then, a further application of this method in fresh samples of the bud and the 1st, 2nd, 3rd, 4th, and 5th leaf confirmed that more mature tea leaf has higher enrichment efficiency for most elements. In conclusion, a comprehensive microwave digestion-ICP-MS-based analytical method was established and applied in the content measurements of 64 elements in 3 white tea subtypes and fresh tea leaves of different maturity, and it demonstrated that more mature tea leaf has higher enrichment efficiency for most elements. 10.1016/j.foodres.2019.108655