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A green tea bitterness and astringency discrimination method based on tea biochemical components

A discrimination method and technology for bitterness and astringency are applied in the field of green tea bitterness discrimination based on tea biochemical components, which can solve the problems of uncertainty, lack of quantitative measurement standards, and many restricted conditions.

Active Publication Date: 2016-08-17
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Most of the judgment of tea taste depends on sensory evaluation. This method has strict requirements on tea evaluation personnel and evaluation environment, with many restrictions, uncertainty, and lack of quantitative measurement standards. At the same time, due to the different taste substances The mechanism is not exactly the same, and when various taste substances are mixed, there is still an obvious taste interaction. There are certain difficulties in the relationship between the content of green tea chemical components and the taste of green tea from qualitative research to quantitative research. Therefore, it is necessary to Find an objective, reliable, and quantifiable method for discriminating bitterness and astringency, so as to distinguish the taste types of different teas and better protect the rights and interests of consumers

Method used

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  • A green tea bitterness and astringency discrimination method based on tea biochemical components
  • A green tea bitterness and astringency discrimination method based on tea biochemical components

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Step 1: Obtaining the Discriminant Function of Green Tea Bitterness and Astringency

[0020] 1. Acquisition of chemical information:

[0021] 1) Raw material pretreatment: Take 98 kinds of green tea samples as modeling samples, crush them to 28 meshes, accurately weigh 3.0g of the crushed tea powder, add 500ml of distilled water, extract in a water bath at 100°C for 45min, filter with filter paper, and wash the filter residue for 3 Combine the filtrate after the second time, distilled water to 500ml, after 0.45μm filter membrane filtration, obtain the test solution;

[0022] 2) Using high performance liquid chromatography to measure the content data of the biochemical components in the above-mentioned modeling samples, the chemical components are the main material components of tea, including caffeine, catechin and amino acids. Theanine, epigallocatechin, epicatechin gallate and epigallocatechin gallate, amino acids including theanine;

[0023] Among them, the chromat...

Embodiment 2

[0054] The present embodiment is a method for discriminating the bitterness and astringency of a green tea sample, comprising the following steps:

[0055] (1) Acquisition of chemical information:

[0056] Take the green tea sample to be tested, and measure the biochemical components in the green tea sample by high performance liquid chromatography, the biochemical components are caffeine, amino acid, epicatechin gallate, epigallocatechin gallate and theanine , the specific measurement steps are the same as the acquisition of chemical information in Step 1 in Example 1, and the measurement results are: caffeine is 27.649mg / g, amino acid is 11.346mg / g, epicatechin gallate is 7.534mg / g, epigallocatechin Catechin gallate is 30.969mg / g, theanine is 11.346mg / g;

[0057] (2) Bring the content data of the above-mentioned biochemical components into the discriminant function in Example 1:

[0058] F1=0.918×27.649mg / g+0.072×7.534mg / g+0.003×30.969mg / g+0.990×11.346mg / g–20.543=16.707mg / ...

Embodiment 3

[0062] This embodiment is another method for discriminating the bitterness and astringency of green tea samples, comprising the following steps:

[0063] (1) Acquisition of chemical information:

[0064] The green tea sample to be tested is taken, and the biochemical components in the green tea sample are determined by high performance liquid chromatography, and the biochemical components are caffeine, amino acid, epicatechin gallate, epigallocatechin gallate and theanine , the specific measurement steps are the same as the acquisition of chemical information in Step 1 in Example 1, and the measurement results are: caffeine is 38.597mg / g, amino acid is 29.389mg / g, epicatechin gallate is 12.019mg / g, epigallocatechin Catechin gallate is 46.444mg / g, theanine is 7.274mg / g;

[0065] (2) Bring the content data of the above-mentioned biochemical components into the discriminant function in Example 1:

[0066] F1=0.918×38.597mg / g+0.072×12.019mg / g+0.003×46.444mg / g+0.990×7.274mg / g–20....

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Abstract

The invention discloses a green tea bitterness and astringency discrimination method based on tea biochemical components. The method measures the content data of green tea biochemical components and brings the content data into the discrimination function of bitterness and astringency to realize the discrimination of bitterness and astringency. Compared with the prior art, the present invention overcomes the deficiency of using sensory evaluation of green tea taste in the prior art, provides a quantitative method for judging the taste of tea, and has the advantages of being objective, reliable and quantifiable.

Description

technical field [0001] The invention relates to a method for discriminating the taste of green tea, in particular to a method for discriminating the bitterness and astringency of green tea based on the biochemical components of the tea leaves. Background technique [0002] Tea originates from the Yunnan-Guizhou Plateau in China. It is a perennial woody plant. The production season usually lasts from spring to autumn. China is the world's largest producer and exporter of green tea. Green tea produced in different seasons has great differences in taste. Most summer green tea tastes more bitter and astringent than spring tea. Most of the judgment of tea taste depends on sensory evaluation. This method has strict requirements on tea evaluation personnel and evaluation environment, with many restrictions, uncertainty, and lack of quantitative measurement standards. At the same time, due to the different taste substances The mechanism is not exactly the same, and when various ta...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
Inventor 宛晓春李大祥宁井铭徐文平宋秋爽张正竹张世华张明鸣罗贤静丽丁玎
Owner ANHUI AGRICULTURAL UNIVERSITY
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