An anti-interference rapid detection method for exogenously doped sucrose in tea

A detection method and technology for sucrose, applied in the measurement of color/spectral properties, material analysis by observing the effect on chemical indicators, and analysis by causing chemical reactions to occur in materials, etc., can solve the interference color judgment and absorbance measurement, sucrose The components cannot develop normal color, flocculent turbidity and other problems, to avoid severe dependence, low professional level requirements, and simple instruments
CN107589081BActive Publication Date: 2020-05-08TEA RES INST CHINESE ACAD OF AGRI SCI
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Patent Information

Authority / Receiving Office
CN Β· China
Patent Type
Patents(China)
Current Assignee / Owner
TEA RES INST CHINESE ACAD OF AGRI SCI
Publication Date
2020-05-08

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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 specifically relates to an anti-interference rapid detection method for exogenously added sucrose in tea. Background technique

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

Claims

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