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Method for rapidly distinguishing normal tea and suspicious tea

A tea, normal technology, applied in the field of quickly distinguishing normal tea from suspicious tea, can solve problems such as large errors

Active Publication Date: 2019-07-23
广东省药品检验所
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, tea polyphenols are complexes, and the complex colors of different components and iron ions are not completely consistent, and there are large errors [8,10]

Method used

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  • Method for rapidly distinguishing normal tea and suspicious tea
  • Method for rapidly distinguishing normal tea and suspicious tea
  • Method for rapidly distinguishing normal tea and suspicious tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0080] A method for quickly distinguishing normal tea leaves from suspicious tea leaves, comprising the following steps:

[0081] 1) Weigh 0.2 g of commercially available black tea leaves that have been pulverized and processed through No. 2 sieve into a 15 mL centrifuge tube, add 5 mL of 70% ethanol aqueous solution respectively, shake for 30 s, extract in a water bath for 10 min at 70°C, and collect extract, and then add 5 mL of 70% ethanol aqueous solution to repeat the extraction once, and combine the two extracts;

[0082] 2) Take 0.1 mL of the above extract in a test tube, add 2 mL of water and 0.2 mL of 0.1% sodium indigo disulfonate solution, mix well, and then add 0.45 mL of potassium permanganate solution with a concentration of 0.0004 g / mL, shake uniform, the color does not fade within half a minute, and solution A is obtained. See the color of solution A. Figure 4 ;

[0083] 3) Judging that the above-mentioned tea leaves are suspicious tea leaves according to th...

Embodiment 2

[0086] A method for quickly distinguishing normal tea leaves from suspicious tea leaves, comprising the following steps:

[0087] 1) Weigh 0.2 g of commercially available black tea leaves that have been pulverized and processed through No. 2 sieve into a 15 mL centrifuge tube, add 5 mL of 70% ethanol aqueous solution respectively, shake for 30 s, extract in a water bath for 10 min at 70°C, and collect extract, and then add 5 mL of 70% ethanol aqueous solution to repeat the extraction once, and combine the two extracts;

[0088] 2) Take 0.1 mL of the above extract in a test tube, add 2 mL of water and 0.2 mL of 0.1% sodium indigo disulfonate solution, mix well, and then add 0.45 mL of potassium permanganate solution with a concentration of 0.0004 g / mL, shake uniform, the color does not fade within half a minute, and solution A is obtained. See the color of solution A. Figure 5 ;

[0089] 3) Judging that the above-mentioned tea leaves are normal tea leaves according to the ju...

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Abstract

The invention discloses a method for rapidly distinguishing normal tea and suspicious tea. According to the method of the invention, acidic indigo carmine is used as an indicator, and potassium permanganate is used an oxidant; quantitative potassium permanganate preferentially reacts with reducing substances in an extracting solution; although the extracting solution contains other reducing substances except tea polyphenol, the total content of the other reducing substances is far less than that of the tea polyphenol; and meanwhile, facts prove that the other reducing substances in the extracting solution do not have too much influence on a distinguishing result. Compared with a national standard method, the normal tea and the suspicious tea can be distinguished rapidly, a reliable basis is provided for market quality inspection, and the method is simple to operate and easy to implement.

Description

technical field [0001] The invention relates to the field of detection, in particular to a method for quickly distinguishing normal tea leaves from suspicious tea leaves. Background technique [0002] With the continuous development of the tea processing industry, more and more tea "wastes" are produced, including tea residues from processing enterprises and waste tea leaves from tea gardens. [1] . After soaking and extraction, the water-soluble chemical components in the tea are reduced, and its quality is greatly reduced. The reprocessing of tea residues is a full use of resources. However, some unscrupulous merchants reprocess the extracted tea residues and use them as low-grade tea or tea raw materials, which are bad behaviors. [0003] In my country's national standards, tea polyphenols, caffeine, amino acids, moisture and water extracts are the indicators for the determination of tea quality components. The first three types of compounds determine the aroma and taste...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 何嘉雯温家欣赖宇红刘亚雄
Owner 广东省药品检验所
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