Evaluation of ice‐tea quality by DART‐TOF/MS |
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| Authors: | Aleš Rajchl Jana Prchalová Vojtěch Kružík Rudolf Ševčík Helena Čížková |
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| Affiliation: | Department of Food Preservation, University of Chemistry and Technology Prague, Prague 6, Czech Republic |
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| Abstract: | DART (Direct Analysis in Real Time) coupled with Time‐of‐Flight Mass Spectrometry (TOF/MS) has been used for analyses of ice‐teas. The article focuses on quality and authenticity of ice‐teas as one of the most important tea‐based products on the market. Twenty‐one samples of ice‐teas (black and green) were analysed. Selected compounds of ice‐teas were determined: theobromine, caffeine, total phenolic compounds, total soluble solids, total amino acid concentration, preservatives and saccharides were determined. Fingerprints of DART‐TOF/MS spectra were used for comprehensive assessment of the ice‐tea samples. The DART‐TOF/MS method was used for monitoring the following compounds: citric acid, caffeine, saccharides, artificial sweeteners (saccharin, acesulphame K), and preservatives (sorbic and benzoic acid), phosphoric acid and phenolic compounds. The measured data were subjected to a principal components analysis. The HPLC and DART‐TOF/MS methods were compared in terms of determination of selected compounds (caffeine, benzoic acid, sorbic acid and saccharides) in the ice‐teas. The DART‐TOF/MS technique seems to be a suitable method for fast screening, testing quality and authenticity of tea‐based products. Copyright © 2015 John Wiley & Sons, Ltd. |
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| Keywords: | DART TOF ice‐tea PCA analysis quality |
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