Method for quick and nondestructive detection of dry matter content in tea based on 11 characteristic wavelengths

A technology of dry matter content and characteristic wavelength, applied in the measurement of color/spectral characteristics, etc., can solve the problems of inability to meet the real-time detection of tea processing process, the test sample can no longer be eaten, and the nutritional components of tea are destroyed, so as to achieve good economic benefits and detection. The effect of short time and fast scanning speed
CN102435568AInactive Publication Date: 2012-05-02ZHEJIANG UNIV
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
ZHEJIANG UNIV
Publication Date
2012-05-02
Estimated Expiration
Not applicable Β· inactive patent

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Abstract

The invention discloses a method for quick and nondestructive detection of dry matter content in tea based on 11 characteristic wavelengths. The method comprises the following steps of: acquiring diffuse reflection spectrum reflectivities of a tea sample at the 11 characteristic wavelength positions, wherein the 11 characteristic wavelengths comprise 404 nm, 409 nm, 421 nm, 461 nm, 676 nm, 695 nm, 710 nm, 733 nm, 755 nm, 972 nm and 1036 nm; and converting the diffuse reflection spectrum reflectivities to absorbances so as to obtain absorbance values of the tea sample at the 11 characteristic wavelength positions, and then calculating to obtain the dry matter content in the tea sample. By adopting the method disclosed by the invention, the dynamic variation of the dry matter content in thetea processing process can be quickly and effectively monitored, thus quick, nondestructive and low-cost detection of dry matters in the tea processing process is realized.
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Description

technical field

[0001] The invention belongs to the field of tea processing and detection, and in particular relates to a non-destructive and rapid detection method for the dry matter content of tea. Background technique

[0002] The dry matter content of fresh tea leaves is about 20-25%, including vitamins, proteins, amino acids, lipids, sugars and mineral elements, which have high nutritional value for the human body; Ingredients with health care and medicinal effects, such as tea polyphenols, caffeine, polysaccharides, etc. At present, the accurate measurement of the dry matter content of tea leaves is achieved by heating in an electric thermostat to remove moisture to a constant weight, and then weighing. This measurement method takes a long time, generally takes 4-6 hours, and the high-temperature drying process destroys the nutritional content of tea leaves, resulting in test samples that can no longer be eaten, which cannot meet the needs of real-time detection durin...

Claims

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