Rapid detection method and device for content of polyphenols in tea extracting solution

Abstract

The invention provides a rapid detection method and device for content of polyphenols in a tea extracting solution. The content of polyphenols in the tea extracting solution is detected with a conventional physical and chemical analysis method; a transflective detection device is taken as a carrier of a sample, a micro optical fiber device is taken as a transmission carrier of a spectrum signal, and transflective spectroscopic data in the tea extracting solution are collected with a portable near infrared spectrometer; a prediction model of the content of the polyphenols in the tea extracting solution is established by use of the content of the polyphenols in the collected tea extracting solution and spectrum data in combination with a chemical metrology method; spectrum data are transmitted to a computer client in real time through USB transmission; in combination with written model procedures, spectrum data are analyzed at the computer client, and the content of polyphenols in the tea extracting solution is displayed in real time. On the basis of a near infrared spectrum-USB transmission technology, the content of polyphenols in the tea extracting solution can be rapidly and quantitatively detected; compared with conventional physical and chemical detection, the corresponding detection efficiency can be remarkably improved, and the method and the device are more applicable to online detection and analysis in the field of deep processing of tea.

Description

Technical field [0001] The invention relates to detection technology and equipment for the content of polyphenols in tea extracts, in particular to a method and device for quantitatively analyzing the content of polyphenols in tea extracts based on near infrared spectroscopy technology and USB transmission technology. Background technique [0002] With the rapid development of the food industry and the improvement of people's living standards, tea beverages as a representative of healthy drinks are currently developing rapidly and become the beverage with the largest sales in the market except for drinking water. Tea polyphenols (TPs) are one of the most important functional components in tea, accounting for about 20% to 35% of the dry mass of tea. It is the main component that determines the taste and color of the tea extract and also determines the quality of the tea. The key substance. Therefore, there is an urgent need for rapid detection and online monitoring of the content...

AI Technical Summary

Problems solved by technology

[0004] Near-infrared spectrum is an electromagnetic radiation wave between visible light (visible light, VIS) and mid-infrared light (middle-infrared, MIR), the corresponding wavelength range is 780-2500nm, used in dry tea The rapid non-destructive detection of polyphenol content and the qualitative identification of tea have achieved satisfactory results, but there are few reports on the application of near-infrared to the detection of components in tea extracts; at the same time, most of the qualitative and quantitative analysis of tea is limited to experiments. Fourier transform near-infrared (FT-NIR) detection of laboratory operation, and the corresponding instruments are expensive, and online real-time analysis is difficult to achieve

[0005] For example, the Chinese patent application No. 200810162600.2 is "a device and method for rapid and non-destructive detection of green tea comp

Images