Method for rapidly detecting interference resistance of sucrose externally doped in tea leaves

A technology for sucrose and tea, applied in the field of anti-interference rapid detection of exogenous addition of sucrose in tea, can solve the problems of interference color judgment and absorbance measurement, sucrose components cannot develop normally, flocculent turbidity, etc. The effect of low chemical level requirements and simple instruments
CN107589081AActive Publication Date: 2018-01-16TEA RES INST CHINESE ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Applications(China)
Current Assignee / Owner
TEA RES INST CHINESE ACAD OF AGRI SCI
Publication Date
2018-01-16

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Abstract

The invention discloses a method for rapidly detecting the interference resistance of sucrose externally doped in tea leaves. A cross-linked polyvinylpyrrolidone-activated carbon combination adsorbentis used to remove the interference of a matrix component in tea sample extract to the chromogenic reaction and the detection of resorcinol. The method concretely includes the following steps: sampleextraction, selective adsorption removal of the interference matrix in a sample by using the adsorbent, a chromogenic reaction, and color resolution for qualitative determination or absorbance measurement for quantitative detection, wherein the selective adsorption of the matrix is a key step for detecting the interference resistance. The method realizes rapid qualitative and quantitative determination of sucrose added during tea leaf processing, has the characteristics of high interference resistance, wide application range, simplicity in operation and reliable result, and is especially suitable for rapid qualitative screening and quantitative quantification of sucrose doped in the tea leaves.
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Description

technical field

[0001] The invention belongs to the field of food detection, and in particular relates to an anti-interference rapid detection method for exogenously added sucrose in tea. Background technique

[0002] In recent years, in order to pursue better apparent quality of tea, individual producers have added sucrose to tea from time to time. The sucrose added during tea processing can affect the sensory quality evaluation of finished tea in terms of aroma and color; at the same time, due to the characteristics of sucrose, which is easy to absorb moisture, deteriorate and breed bacteria, it has a greater impact on the quality and safety of tea. Impact. Therefore, the addition of sucrose has attracted more and more attention in the tea quality supervision system and consumers, and the corresponding rapid detection method has become a market demand. In order to adapt to this situation, we have previously developed a method for rapid screening and detection of sucrose ...

Claims

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