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

Active Publication Date: 2020-05-08
TEA RES INST CHINESE ACAD OF AGRI SCI
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Problems solved by technology

[0003] However, in practical application, we found that this method is sensitive and reliable for the detection of sucrose in tea samples such as black tea with a high degree of fermentation, but there are more serious problems in the color development and detection process of green tea (especially summer and autumn green tea). Interference phenomenon: On the one hand, under the conditions of the strongly acidic reaction solution (1:1 hydrochloric acid solution), fructose (produced by hydrolysis of sucrose) and The sample matrix itself will spontaneously undergo a weak color reaction, showing a certain light red color, and easily forming flocculent turbidity, which interferes with color judgment and absorbance measurement; contrary to this phenomenon, in the detection test tube containing the color reagent In this method, some components in the sample matrix interfere with the reaction between resorcinol and fructose, and instead make the sucrose component unable to develop color normally, resulting in false negative test results

Method used

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

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Experimental program
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Effect test

Embodiment 1

[0038] Comparative experiment on treatment effects of different adsorbents

[0039] 1) Weigh 0.10 g of resorcinol, dissolve it in 100 mL of concentrated hydrochloric acid, and mix it with 100 mL of deionized water to prepare a color reagent;

[0040] 2) Weigh 3.0 g of a green tea sample with 3% sucrose content pre-fried in the laboratory, add 150 ml of boiling water to brew for 5 minutes, drain the tea soup, and use it as the tea soup to be tested.

[0041] 3) Take four 1ml portions of the above tea soup sample and place them in 4 numbered centrifuge tubes. No adsorbent is added to centrifuge tube 1, 30mg activated carbon is added to centrifuge tube 2, and 30mg cross-linked polyvinylpyrrolidone is added to centrifuge tube 3. 4 Add 25mg of cross-linked polyvinylpyrrolidone and 5mg of activated carbon;

[0042] After mixing, heat in a water bath at 50°C for 10 minutes and centrifuge;

[0043] 4) Take 8 transparent glass test tubes of the same specification, 4 of which add 1ml hydrochlori...

Embodiment 2

[0046] Example 2. The effect of the amount of adsorbent on the color development of sucrose-containing tea soup samples

[0047] 1) Weigh each 1.0g of black tea and green tea samples added with sucrose during processing and put them in an Erlenmeyer flask, add about 40mL boiling water, and put the Erlenmeyer flask into an ultrasonic processor for ultrasonic extraction for 5 minutes; after filtering out the extract , Add 40 mL of boiling water again, and repeat the above ultrasonic treatment. Wash the respective tea residues twice with deionized water, combine the two ultrasonic extracts of the same tea sample and the tea residue cleaning solution, and dilute the volume to 100 mL after cooling as a tea soup sample.

[0048] 2) Take 7 centrifuge tubes and put 1mL each of the black tea soup samples obtained above, and add adsorbents of different masses in sequence. The adsorbent is a mixture of cross-linked polyvinylpyrrolidone and activated carbon with a mass ratio of 1:0.2. After mi...

Embodiment 3

[0054] Example 3. Standard addition recovery experiment

[0055] Reagents and blank tea soup samples of black tea and green tea were prepared according to the conditions of the foregoing Example 2, and a working curve was drawn. In the two tea soup samples obtained, sucrose was added at five concentration levels of 0, 0.05, 0.10, 0.20, 0.30, and 0.60g / L. The adsorbent was the same as in Example 2, and the amount of adsorbent was 30mg / 1mL tea soup sample; and Determine the recovery rate of the detection method. The experimental results showed that at the spiked level of 0.05-0.60g / L, the detection recovery rate of sucrose in black tea soup was 103.4%-117.8%, and the recovery rate of sucrose in green tea soup was 91.9%-100.5%.

[0056] Converting the spiked concentration level in the tea soup to the sucrose content in dry tea and plotting it in Excel, the fitted linear equation between the added sucrose and the detected amount is y=1.022x+0.52(R 2 =0.9985), the specific results are ...

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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.

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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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/31G01N21/78
Inventor 郝振霞金莉莉刘新鲁成银
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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