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A method for identification of artificial flavor added in tea

An identification method and tea technology, applied in instruments, measuring devices, scientific instruments, etc., to achieve accurate detection, low detection cost, and broad market application prospects

Active Publication Date: 2021-07-02
TEA RES INST GUANGDONG ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the field of research, there is no report about the detection method of added flavor in tea. The present invention proposes a method for identifying artificial flavor added in tea, which can solve the above problems

Method used

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  • A method for identification of artificial flavor added in tea
  • A method for identification of artificial flavor added in tea
  • A method for identification of artificial flavor added in tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] A method for identifying artificial essence added to tea, comprising the following steps:

[0050] S1: Choose black tea as the experimental material;

[0051] S2: Take out 2g of the tea raw materials selected in S1, grind them appropriately, put them into a 20mL headspace bottle, then add 0, 0.5, 1.0, 3.0, 5.0mg of liquid essence into the headspace bottle, and put the headspace bottle Sealing, the headspace bottle is provided with a sealing plug made of tetrafluoroethylene, and the liquid essence is commercially available black tea essence; repeat three times.

[0052] S3: Insert the solid-phase microextraction device into the headspace vial through the sealing plug of the headspace vial, push out the extraction head, heat and extract at 80°C for 20 minutes, and the distance from the sample surface after the extraction head is pushed out is 10mm;

[0053] S4: Take out the extraction head of the solid-phase microextraction device, and quickly insert it into the gas chroma...

Embodiment 2

[0063] A method for identifying artificial essence added to tea, comprising the following steps:

[0064] S1: Choose green tea as the experimental material;

[0065] S2: Take out 2g of the tea raw materials selected in S1, grind them appropriately, put them into a 20mL headspace bottle, then add 0, 0.5, 1.0, 3.0, 5.0mg of liquid essence into the headspace bottle, and put the headspace bottle Sealing, the headspace bottle is provided with a sealing plug made of tetrafluoroethylene, and the liquid essence is a commercially available green tea essence; repeat three times.

[0066] S3: Insert the solid-phase microextraction device into the headspace vial through the sealing plug of the headspace vial, push out the extraction head, heat and extract at 80°C for 20 minutes, and the distance from the sample surface after the extraction head is pushed out is 10mm;

[0067] S4: Take out the extraction head of the solid-phase microextraction device, and quickly insert it into the gas ch...

Embodiment 3

[0077] A method for identifying artificial essence added to tea, comprising the following steps:

[0078] S1: Select Fenghuang Dancong tea as the experimental material;

[0079] S2: Take out 2g of the tea raw materials selected in S1, grind them appropriately, put them into a 20mL headspace bottle, then add 0, 0.5, 1.0, 3.0, 5.0mg of liquid essence into the headspace bottle, and put the headspace bottle Sealing, the headspace bottle is provided with a sealing plug made of tetrafluoroethylene, and the liquid essence is a commercially available oolong tea essence; repeat three times.

[0080] S3: Insert the solid-phase microextraction device into the headspace vial through the sealing plug of the headspace vial, push out the extraction head, heat and extract at 80°C for 20 minutes, and the distance from the sample surface after the extraction head is pushed out is 10mm;

[0081] S4: Take out the extraction head of the solid-phase microextraction device, and quickly insert it in...

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Abstract

The invention discloses an identification method for adding artificial essence to tea, which includes: adding different concentrations of essence to different teas to obtain essence tea; ‑MS instrument analysis and NIST11 mass spectrometry database search, identified 9 non-tea aroma components, which can be used as indicator substances for the identification of flavor tea. The present invention conducts accurate qualitative and quantitative analysis of exogenous flavor substances through parameter optimization of modern precision analysis instruments, batch data collection, analysis and identification; To judge whether the tea contains the huge defect of artificial flavor.

Description

technical field [0001] The invention relates to the technical field of identification of exogenous pollutants added to tea, in particular to an identification method of artificial flavor added to tea. Background technique [0002] Tea is one of the most consumed non-alcoholic beverages in the world. As a special food, the quality and safety of tea has become one of the main factors affecting the sustainable development of the tea industry, and more attention should be paid to it. In addition to heavy metals and pesticide residues, the illegal addition of artificial flavors to tea has become an open secret in the industry. The addition of artificial flavor can make the tea produce a special aroma, and then make up for the defects of the quality of the tea itself. They mainly come from raw materials such as petrochemical products and coal tar, and the price is relatively cheap. A large number of research reports point out that they not only cannot provide nutrients to the hu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 王秋霜凌彩金吴惠勤操君喜周巧仪刘淑媚
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI