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Identification method of natural caffeine in tea beverage

A technology for caffeine and tea beverages, which is applied in the field of authenticity and detection of food quality, and can solve problems such as application restrictions, inability to introduce, and restrictions on LC-IRMS

Inactive Publication Date: 2018-06-29
INSPECTION & QUARANTINE TECH CENT OF GUANGDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the LC-IRMS liquid chromatographic mobile phase requires pure water, or acid or alkaline aqueous solutions such as hydrochloric acid, sulfuric acid, sodium hydroxide, ammonia, etc., and the entire mobile phase cannot introduce any carbon-containing organic solvents; while carbon-containing organic solvents , such as methanol or acetonitrile as the mobile phase is necessary for the separation of caffeine, which is contrary to the mobile phase requirements of LC-IRMS liquid chromatography
Therefore, this factor limits the technical development and application of LC-IRMS. Since the advent of LC-IRMS instruments in 2004, the application has been limited. At present, most compounds cannot be detected by LC-IRMS due to the above reasons to determine whether they are natural or artificial. synthetic source

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  • Identification method of natural caffeine in tea beverage
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  • Identification method of natural caffeine in tea beverage

Examples

Experimental program
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Embodiment 1

[0026] Embodiment 1: A preferred embodiment of the method for discriminating the true and false identification of natural caffeine in the tea beverage of the present invention

[0027] The method for discriminating the true and false identification of natural caffeine in the tea beverage of the present invention operates according to the following steps:

[0028] (1) Sample pretreatment

[0029] Grind tea leaves and coffee beans separately, accurately weigh 0.500g (±0.001g) of the sample into a 50mL centrifuge tube, add 25mL of ultrapure water, shake for 1min to mix evenly, ultrasonically extract for 30min, centrifuge at 10000r / min for 5min, and take approximately 1mL of the supernatant was passed through a 0.45μm aqueous filter membrane into a 1.5mL sample bottle, diluted 5 times with ultrapure water, and then tested by LC-IRMS.

[0030] Take 5mL tea beverage sample, put it into a 50mL centrifuge tube, add ultrapure water to the 50mL mark, centrifuge at 10000r / min for 5min, ...

Embodiment 2

[0053] Embodiment 2: the delta of caffeine in coffee bean, coffee 13 C Identification

[0054] Coffee beans and coffee samples from 44 different countries and regions were purchased in the market, extracted by ultrasonic pure water, and directly entered into LC-IRMS isotope mass spectrometry analysis.

[0055] The analysis results are shown in Table 1. Table 1 shows the δ of caffeine in the above-mentioned 44 kinds of coffee beans and coffee. 13 C value. It can be seen from Table 1 that the caffeine δ of coffee beans and coffee natural sources 13 The C value ranges from -25.322‰ to -30.930‰, and the t distribution is used to statistically analyze the caffeine δ of 44 samples 13 The mean value of C is -27.938‰, and the standard deviation s is 1.306‰. Simultaneous detection of δ of synthetic caffeine 13The C value is -35.794‰~-38.528‰. From this, it can be known that the δ of caffeine from natural sources 13 The value of C is larger.

[0056] This embodiment selects natu...

Embodiment 3

[0060] Embodiment 3: LC-IRMS detection of caffeine in tea

[0061] In this example, LC-IRMS was used to measure the δ of 68 tea samples and 5 synthetic caffeine samples. 13 C value. The results are shown in Table 2, and Table 2 is the δ of caffeine in tea 13 C value. It can be seen from Table 2 that the δ of natural caffeine contained in tea leaves 13 The C value is about -25‰ to -33‰, while the δ of synthetic caffeine 13 The C value is about -35‰ to -39‰, which is higher than the δ of natural caffeine 13 The value of C is lower.

[0062] Table 2

[0063]

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Abstract

The invention discloses an identification method of natural caffeine in a tea beverage and provides a method of detecting caffeine in coffee beans, tea leaves and the tea beverage. The method comprises the following steps of (1) by using ultrapure water as a solvent, treating a reference substance and a sample to be tested by adopting an ultrasonic extraction method; (2) utilizing an LC-IRMS detection method to detect the reference substance and the sample to be tested after being treated in the step (1), selecting a Waters XBridge C18 chromatographic column, wherein the column temperature being 60 DEG C, a mobile phase is the ultrapure water and is at 400 microlitres / min; and (3) judging the authenticity of a natural source of the caffeine in the tea beverage according to a detection result in the step (2). The identification method provided by the invention solves the problem that most of compounds cannot be detected by LC-IRMS to distinguish the natural source and an artificial synthetic source at present and finally realizes differentiation of true and false of natural foods and organic foods on market.

Description

technical field [0001] The invention relates to the technical field of authenticity identification and detection of food quality, in particular to an identification method for natural caffeine in tea beverages. Background technique [0002] Along with the acceleration of modern people's rhythm of life, work pressure is increasing, and in order to refresh oneself and relieve one's difficulties, many people develop the habit of drinking coffee or coffee beverages. "Nutrition Review" magazine reported that the main functional ingredient of tea and tea drinks is caffeine. Adequate intake of caffeine can cheer you up, enhance thinking ability, improve heart function, and relieve muscle fatigue. Reports show that drinking natural caffeine is healthier than synthetic caffeine, which may cause side effects such as anxiety and sleep disorders. However, as the demand for natural caffeine increases and the price becomes more and more expensive, some unscrupulous manufacturers falsely...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/88
CPCG01N30/88
Inventor 丁博陈文锐王志元谢建军曾广丰王璐
Owner INSPECTION & QUARANTINE TECH CENT OF GUANGDONG ENTRY EXIT INSPECTION & QUARANTINE BUREAU