| The six-flavor tea was independently made by Jing Hui bioengineering limited company which locate in the modernize agriculture demonstration zone, Yangling, Shaanxi Province, and it consider as a health care function food. The production is neither belongs to real tea area, nor to health products. It was known as a kind of the efficacy of food ,since it include no parts of tea and the drinking style like the tea was drunk, actually, it covers several sort of Chinese traditional medicine.(lot number: SS015). To constitute by Craategus pinnatifida Bge. (Shan Zha), Citrus reticulata'Tangerina'(Chen Pi), Ginkgo bitoba L. (Yin Xing Ye), Apocynum venetum L. (Luo Buma ye), Sophora japonica L. (Huai Mi) and Cassia obtusifolia L. (Jue Ming Zi), it is a good for healthy and has anti-disease effect food. To had formed a perfect sales network in Shaanxi, Gansu, Sichuan, Hubei and many other provinces and cities in order to sell it fluently. But it has not been found the quality of the relevant reference standards. "People's Republic of China Pharmacopoeia" which published in 2005 was also not found with any similar standard for reference. Based on the analyses the group of it which in order to help the manufacturer to judge whether the quality of products are good.In order to establish the quality standard of six-flavor tea, the thin-layer chromatography (TLC) method for the analysis of herbal raw materials, and high-performance liquid chromatography (HPLC) fingerprint to quantitative analysis of different batches of production and get a comprehensive evaluation system report. And set enterprise standards for raw materials of the flavor tea and the standards of six-flavor tea at the same time its fingerprint is also ascertained. The results will be followed in the next several paragraphs.1. Study on the methodology and the stability of FingerprintAll kinds of methodology targets about this research, which are totally conformed to the first part of"Pharmacopoeia of People's Republic of China"published in 2005, and the extraction method simulated people's daily life about tea-drinking habits. It made little effect on the fingerprint's similarity. This method can be used to establish the water-soluble components fingerprints of six-flavor tea. 2. Research about the water-soluble components HPLC fingerprints of six-flavor tea.Using the vector average method which was a sort way of Common pattern generation method, which established a standard water-soluble components fingerprint of six-flavor tea. chromatography conditions: Column: Waters SunFire C18 column (250×4.6 mm,5μm);mobile phase:A Acetonitrilel,B water,gradient elution method:0-6 min,7% A-14.5 % A;6-10 min,14.5 %-25% A;10 -15min,25 %-22.7%A;15-20 min,22.7%-10% A;20-25 min,10 %-25%A;25-35 min,25%-35% A;35-45 min,35%-40% A;45-65 min,40 %-80% A;65-70 min,80 %-80%A. Determined wavelength:210 nm;Flow velocity:1 mL·min-1;Column temperature:30℃;Input quantity:20μL. The common pattern chart had 22 common peaks. This method combined with multi-index component quantitative analysis method, which found that only fingerprint technology or content analysis of a single component does not accurately reflect the quality of Chinese medicine. The results will be more reliable, which combined HPLC Fingerprint technology with multi-index method for the quantitative analysis of components of Chinese medicine quality evaluation.3. The quality evaluation about materialsThe main raw materials had been identified. According to the standards and regulations which belong to the first part of"Pharmacopoeia of People's Republic of China"which published in 2005, the Fructus Cratagi (Shan Zha), Pericarpium Citri Reticulatae (Chen Pi), Folium Ginkgo (Yin Xing ye), Folium Apocyni Veneti (Luobuma ye), Flos Sophorae (Huai Mi) and Semen Cassiae (Jue Ming-zi) etc. was tested respectively. The testing which ensure to all the materials'quality include Thin-Layer Chromatography (TLC) ,Contents of moisture, Contents of total ash, Contents of Acid-insoluble ash, extract and so on. The control standard Rutin and ultra violet spectrophotometry method was used to control the total flavonoids which include in the materials. Combine with it and the above-mentioned the test items of the ingredients, which the method was consider as one of reference standard to control the quality of six-flavor tea.The materials of flavor tea had quality problems. The results which contain with moisture content of Fructus Cratagi, and its total ash and the extract content; the total ash content of Folium Ginkgo ;the extract content of Flos Sophorae and total ash content of Semen Cassiae were not tally with the first part of"Pharmacopoeia of People's Republic of China"which published in 2005.4. Quality determination of six-flavor teaAccording to the test of moisture content, total ash ,acid-insoluble ash and extract content which combine the standards of healthy tea SN / T 0797-1999 with the first part of"Pharmacopoeia of People's Republic of China"which published in 2005. It obtained the above-mentioned test items of the flavor tea, and also found the best way to measure the content of extract: to use distilled water as the solvent and to use hot-dip method, pharmacopoeias solvent extraction volume and extraction time detection can achieve the best detection results. And combination of several factors, its moisture measurement method was determined: drying method.5. Total flavonoids determination of six-flavor teaRefer to the method of detection of total flavonoids in Huaimi ,Which belongs to the first part of"Pharmacopoeia of People's Republic of China"which published in 2005. To produce standard curve with the control standard Rutin,which was based on theories of color reaction of aluminum. It was determined flavonoid content of the flavor tea. It was found that only the sample total flavonoids content which produced in November 2008 was slightly lower than the product description on the remaining groups of samples. The other 7 samples were all up to the scratch.6. Volatile oil content determination of the flavor teaThe heating reflux extraction method was determined to use, which in order to test the volatile oil content of the flavor tea. Extracting with ether, and then raised all ether out into the low-temperature refrigerator. And the rest was the total content of volatile oil. Randomly selected with the sample which produced in June 2008. Determination of total volatile oil content of these samples and found that the flavor tea has a higher level in total volatile oil.7. Determination of heavy metals about the flavor teaThe heavy metals test for detection of heavy metals which was including by the first part of"Pharmacopoeia of People's Republic of China"which published in 2005. Using correlation detection equipment and producing the copper (Cu), mercury (Hg), arsenic (As) standard solution standard curve to the determination.
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