Method and device for quickly detecting content of theaflavin in black tea

Abstract

The invention discloses a method and device for quickly detecting the content of theaflavin in black tea, and relates to a tea quality quick detection technology. According to the method, a cyclic voltammetry curve of black tea soup by adopting a taste sensor, a chemometric method is adopted to process the curve, extract a characteristic value, establish and optimize a model, so that theaflavin inblack tea can be quickly and quantitatively detected. According to the method and the device for quickly detecting the content of theaflavin in black tea, the experimental steps can be simplified, samples do not need complicated pre-treatment, and the detection cost is low.

Description

technical field [0001] The invention relates to a rapid detection technology of tea quality, specifically a method and a device for detecting theaflavin content in black tea by using taste sensor technology, and belongs to the technical field of rapid non-destructive detection of tea. Background technique [0002] Theaflavin refers to the orange-yellow substance dissolved in ethyl acetate in black tea, which is formed by oxidative condensation of polyphenols and their derivatives, of which theaflavin (TF), theaflavin-3-gallate (TF- 3-G), theaflavin-3'-gallate (TF-3'-G) and theaflavin di-gallate (TFDG) are the four most important theaflavins, accounting for 0.3%~ 1.5%. Theaflavins play a decisive role in the color, aroma, taste and quality of black tea. They are the main components of the "bright" color of black tea soup, the important components of the taste intensity and freshness of black tea, and also the "golden circle" of tea soup. main substance. The higher the thea...

AI Technical Summary

Problems solved by technology

The patent application number is CN201510594348.2 "A Method for Quickly Identifying the Storage Year of Pu-erh Tea Based on Taste Information", which uses a commercial electronic tongue taste sensing system, and the detection cost is high

The patent application number is CN201610186782.1 "A method for judging the taste grade of Wuyi rock tea based on electronic tongue detection information", which uses a composite electrode composed of six electrodes including platinum, gold, tungsten, silver, titanium and palladium to realize the judgment of tea taste grade , the detection cost is relatively high

The literature "Effect of rolling temperature on the taste quality of Gongfu black tea [J]. Food Industry Science and Technology, 2017, 38(07): 90-95." explored the extremely significant presence of theaflavins in the sensor and theaflavins in the commercial electronic tongue taste sensing system. Negative correlation, and no correlation prediction model has been established. This method also has the limitation of high instrument detection cost

Images