Tea Classification Method Based on Chemical Components

Abstract

An embodiment of the invention provides a tea variety identification method based on chemical components. The method comprises steps as follows: S1, an identification function of each tea variety is established; S2, the variety of to-be-discriminated tea samples is judged according to the identification function of each tea variety. According to the provided method, the tea variety is discriminated with a chemical method, the problems in sensory identification are solved, and tea is more objectively and scientifically classified, so that the accuracy and the effectiveness of judgement resultsare improved; ion strength of multiple compounds in tea is taken as an index for establishing the identification function, and the correct recognition ratio of identification is high; single tea sample can be classified or multiple tea samples can be classified in batches only through one step without manual intervention, automatic detection identification can be realized, and identification is simple and rapid.

Description

technical field [0001] The embodiments of the present invention relate to the field of food, and more specifically, to a method for discriminating tea based on chemical components. Background technique [0002] Tea tree is a perennial evergreen leaf plant belonging to the genus Camellia of the family Theaceae. Tea is made from the fresh leaves of tea tree through different processing techniques. It is rich in various functional chemical components such as catechins, flavonols and flavonol glycosides, amino acids and alkaloids. The current tea classification methods are usually based on processing methods, combined with quality characteristics and appearance differences, and divide tea into six major tea categories: green tea, yellow tea, dark tea, white tea, oolong tea, and black tea. [0003] At present, the identification of tea types is mainly based on sensory evaluation, and sensory evaluation is easily affected by factors such as the physiological conditions, work expe...

AI Technical Summary

Problems solved by technology

However, this identification method has the following defects: first, the types of chemical components that can be selected as discriminant factors are limited, and the identification of the six major teas is not scientific, and the accuracy of identification is not high, and only some teas can be accurately identified; secondly , multi-step judgment is required, the number of discriminant formulas to be substituted is large, the operation is cumbersome, simple and effective one-step discrimination cannot be performed, and it is difficult to quickly classify tea leaves

This method needs to detect many compounds. At the same time, in order to detect the content, it is necessary to establish a standard curve of 21 compounds, and to detect the content of each tea sample. The detection process is relatively cumbersome.

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