Method for detection of tea polysaccharide in Pu'er tea or Pu'er tea extract

A detection method and technology for Pu'er tea, applied in the field of food analysis, can solve the problems of high detection results, inability to accurately obtain tea polysaccharide content, color reaction interference, etc., and achieve the effect of accurate polysaccharide content determination.

Inactive Publication Date: 2013-03-06
TIANJIN TASLY GROUP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because Pu’er tea contains a large amount of pigment substances such as thearubigin, theabrownin, and theaflavin, it will cause great interference to the color

Method used

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  • Method for detection of tea polysaccharide in Pu'er tea or Pu'er tea extract
  • Method for detection of tea polysaccharide in Pu'er tea or Pu'er tea extract
  • Method for detection of tea polysaccharide in Pu'er tea or Pu'er tea extract

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1: Determination of tea polysaccharide content in Pu'er tea

[0040] 1. Instruments and reagents

[0041] 1. Instrument

[0042] Ultraviolet-visible spectrophotometer; micro-vortex mixer; ten-thousandth balance; ultrasonic instrument.

[0043] 2. Test articles and reagents

[0044] Test product: instant Pu'er tea

[0045] Reagents: Distilled phenol; Sulfuric acid.

[0046] Reference substance: D-glucose anhydrous, China Institute for the Control of Pharmaceutical and Biological Products (for content determination).

[0047] 2. Test method

[0048] 1. Preparation of the test solution

[0049] Preparation method of Pu'er tea test sample solution: Take about 2g (accurate to 0.001g), put it in a 250ml flask, add 20ml of boiling water to extract 3 times, each time for 10min, and combine the filtrates. Add absolute ethanol to adjust the ethanol content to 80%. Filter, wash the filter residue 3 times with hot 80% ethanol (30Ml / time), evaporate the solvent, p...

Embodiment 2

[0095] Embodiment 2: Determination of tea polysaccharide content in Pu'er tea extract

[0096] 1. Instruments and reagents

[0097] 1. Instrument

[0098] Ultraviolet-visible spectrophotometer; micro-vortex mixer; ten-thousandth balance; ultrasonic instrument.

[0099] 2. Test articles and reagents

[0100] Test product: instant Pu'er tea

[0101] Reagents: Distilled phenol; Sulfuric acid.

[0102] Reference substance: D-glucose anhydrous, China Institute for the Control of Pharmaceutical and Biological Products (for content determination).

[0103] 3. Test method

[0104] 1. Preparation of the test solution

[0105] The preparation method of Pu’er tea extract test solution: Take about 1g of Pu’er tea extract powder (accurate to 0.001g), put it in a 250ml flask, add 50ml of 80% ethanol, reflux in a water bath at 95°C for 30min, filter while hot, and use Wash with hot 80% ethanol for 3 times (30ml / time), evaporate the solvent, put the filter paper and the filter residue in...

Embodiment 3

[0114] Embodiment 3: Determination of tea polysaccharide content in Pu'er tea

[0115] 1. Apparatus and reagents: with embodiment 1.

[0116] 2. Method:

[0117] 1. Preparation of the test solution

[0118] Preparation method of Pu’er tea test solution: preparing Pu’er tea samples into a test solution includes the following steps: Take 2g of Pu’er tea, put it in a 250ml flask, add 10ml of boiling water to extract 4 times, each time for 5min, combine the filtrates; add ethanol to adjust until the ethanol content is 60%; filter, wash the filter residue with 60% ethanol for 2 times, 20ml / time, evaporate the solvent, put the filter paper and the filter residue in a flask together, add 20ml of water, heat and reflux for 0.5h, filter while hot, and use Wash with hot water at 60°C, combine the filtrates, and set the volume to 100ml; accurately draw 5ml of the extraction solution, add hydrochloric acid solution, the concentration of hydrochloric acid in the mixture is 0.2mol / L, hydr...

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Abstract

Belonging to the field of food analysis, the invention relates to a method for detection of tea polysaccharide in Pu'er tea or a Pu'er tea extract. The detection method comprises the steps of: 1. preparing a glucose standard solution; 2. preparing a Pu'er tea or Pu'er tea extract sample into a detection solution; 3. measuring the absorbance of the standard reference solution and the detection solution by ultraviolet spectrophotometry, and drawing a standard curve; and 4. calculating the content of tea polysaccharide in the Pu'er tea or the Pu'er tea extract.

Description

Technical field: [0001] The invention relates to a method for detecting tea polysaccharides in Pu'er tea or Pu'er tea extract, belonging to the field of food analysis. Background technique: [0002] The origin of Pu'er tea is mainly in the Simao area and Xishuangbanna of Yunnan. With the development of the economy and the enhancement of people's awareness of health care, Pu'er tea has attracted the attention and attention of the whole society because of its mellow and sweet taste, the unique quality of Chen Xiang and its special health care effects on the human body. The products are favored by consumers. . [0003] Modern studies have shown that the health functions of tea such as lipid-lowering, weight-loss, and sugar-lowering are the result of the comprehensive action of various ingredients, of which there are two major types of substances that play a major role, one is polyphenols (referred to as tea polyphenols), and the other is polyphenols. Tea polysaccharides are l...

Claims

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Application Information

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IPC IPC(8): G01N21/33G01N1/28
Inventor 徐咏全李丽维李长文
Owner TIANJIN TASLY GROUP
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