Tea types classification by UV-Vis Spectroscopy (CAT#: STEM-MB-0895-WXH)

Name: Tea types classification by UV-Vis Spectroscopy
SKU: STEM-MB-0895-WXH
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Introduction

Tea is an evergreen plant belonging to the family of Camellia sinensis (L.) Kuntze (Theaceae). Tea infusion is prepared by brewing Camellia sinensis leaves in hot water and is one of the most popular beverages in the world. The best-known types of tea are: black (B), green (G), oolong (O), dark (pu-erh) (D), white (W), and yellow (Y). The types of tea differ essentially with regard to the extent of fermentation: green tea (non-fermented), yellow and white teas (lightly fermented, 10–20%), Oolong tea (semi-fermented, 30–60%), black tea (fully fermented, 80–100%) ,and dark tea (postfermented, ≤100%)

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Principle Applications Procedure Materials

Principle

UV-Vis spectroscopy is an analytical technique that measures the amount of discrete wavelengths of UV or visible light that are absorbed by or transmitted through a sample in comparison to a reference or blank sample. This property is influenced by the sample composition, potentially providing information on what is in the sample and at what concentration. The only requirement is that the sample absorb in the UV-Vis region, i.e. be a chromophore. Absorption spectroscopy is complementary to fluorescence spectroscopy. Parameters of interest, besides the wavelength of measurement, are absorbance (A) or transmittance (%T) or reflectance (%R), and its change with time.

Applications

UV/Vis spectroscopy is routinely used in analytical chemistry for the quantitative determination of diverse analytes or sample, such as transition metal ions, highly conjugated organic compounds, and biological macromolecules. Spectroscopic analysis is commonly carried out in solutions but solids and gases may also be studied.