A rapid detection method and device for theaflavin content in black tea
A detection method, the technology of theaflavins, which is applied in the field of rapid detection of tea quality and detection of theaflavins content in black tea, can solve the problems of high instrument detection cost and high detection cost, achieve convenient operation, rapid quantitative detection, and improve electron transfer efficiency effect
Active Publication Date: 2020-08-28
JIANGSU UNIV
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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
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[0040] Implementation case: detection of theaflavins in different grades of black tea
[0041] (1) Acquisition of black tea samples: A total of 115 black tea samples were collected from Kenya, India, Indonesia, Sri Lanka, Vietnam, China and other countries, of which 69 were randomly selected from the calibration set and 46 from the prediction set.
[0042] (2) Taste sensor signal test: Take 1g of dry tea, brew it with 50mL boiling water for 5 minutes, and filter to obtain tea soup; after the sample is cooled, insert the electrode sensing array into the black tea tea soup sample, and perform cyclic voltammetry scanning to obtain a glassy carbon electrode Detect the cyclic voltammetry curve of tea soup. The range of cyclic voltammetry scanning is the scanning potential range -1.2V~1.6V, the initial potential and final potential are both 1.6V, and the scanning speed is 0.1V / s.
[0043] (3) Determination of theaflavin content in black tea: refer to the national standard GBT 30483...
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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...
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IPC IPC(8): G01N27/48G16C20/20G16C20/70
CPCG01N27/48G16C20/30
Inventor欧阳琴陈全胜孙浩郭志明赵杰文林颢李欢欢
OwnerJIANGSU UNIV