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White tea manufacturing time determination method based on year white tea characteristic compound

A technology of characteristic compounds and identification methods, applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of human subjectivity, tea identification, and obstacles to the development of white tea tea industry, etc., to achieve fast experimental operation and data analysis, and reduce requirements , the objective effect of the result

Active Publication Date: 2018-07-06
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, it is difficult to accurately distinguish white tea of ​​different years from the appearance, soup color, aroma, taste, leaf bottom and other sensory aspects of the tea, and the judgment process is relatively subjective; in addition, there is currently no other method that can be used to judge the age of white tea The compound index
This provides unscrupulous merchants with an opportunity to pass off old white tea with low-year white tea, or make white tea look old in order to pass it off as old white tea, which seriously disrupts the white tea market and has caused great damage to the development of the white tea industry. hinder

Method used

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  • White tea manufacturing time determination method based on year white tea characteristic compound
  • White tea manufacturing time determination method based on year white tea characteristic compound
  • White tea manufacturing time determination method based on year white tea characteristic compound

Examples

Experimental program
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Effect test

Embodiment 1

[0026] Identification of the age of white tea: through the identification of 8- C N -Ethyl-2-pyrrolidone substituted epigallocatechin gallate content was determined, and then a linear discriminant model was established with the year, so as to identify the age of the unknown white tea samples.

[0027] Specific steps:

[0028] 1) Collect 18 samples of Baihao Yinzhen white tea and 26 samples of Baimudan white tea from different years, grind them into powder and store them at -20°C.

[0029] 2) Determination of 8- C N - Content of ethyl-2-pyrrolidone substituted epigallocatechin gallate:

[0030] Accurately weigh 0.1 g of white tea sample powder into a centrifuge tube, add 70% methanol aqueous solution and extract in a 70°C water bath for 30 minutes, then centrifuge in a high-speed centrifuge at 10,000 rpm for 10 minutes, take 1 mL of the supernatant and inject it into the liquid phase Vials were subjected to LC-MS analysis.

[0031] The chromatographic conditions for LC-MS...

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Abstract

The invention relates to a white tea manufacturing time determination method based on year white tea characteristic compound, which belongs to the technical field of tealeaves determination. The method comprises the following steps: establishing a linear equation of the content of 8-CN-ethyl-2-pyrrolidone-substituted epigallocatechin gallate in white tea and white tea manufacturing time, and substituting a determined quantitative result of the 8-CN-vinyl-2-pyrrolidone-substituted epigallocatechin gallate in an unknown white tea sample into the linear equation, thus obtaining a predicted valueof the manufacturing time of the white tea sample. The method provides effective technical support to the determination of the manufacturing time of the market available white tea. The method has theadvantages of simplicity in operation, data quantification, objective result and high determination accuracy.

Description

technical field [0001] The invention belongs to the technical field of tea identification, and in particular relates to a method for identifying the age of white tea based on characteristic compounds of aged white tea. Background technique [0002] White tea is one of the six traditional teas in my country. It is a micro-fermented tea. It was created in Fujian, China, and is mainly produced in Fuding, Zhenghe, Jianyang, Songxi and other places. White tea has a variety of pharmacological effects. Its nature and taste are cold and cool. It is a good medicine for reducing fire commonly used by the people. Modern scientific research shows that white tea has the functions of regulating blood lipids, preventing cardiovascular and cerebrovascular diseases, regulating immune function, anti-inflammatory and detoxification, anti-radiation, anti-oxidation, and anti-inflammatory. Mutation, anti-cancer and other effects. [0003] The length of storage time (year) plays an important role...

Claims

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Application Information

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IPC IPC(8): G01N30/88G01N30/06
CPCG01N30/06G01N30/88
Inventor 戴伟东林智彭群华谭俊峰朱荫郭丽张悦
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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