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A method for quickly distinguishing normal tea leaves from suspicious tea leaves

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: 2022-04-08
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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  • A method for quickly distinguishing normal tea leaves from suspicious tea leaves
  • A method for quickly distinguishing normal tea leaves from suspicious tea leaves
  • A method for quickly distinguishing normal tea leaves from suspicious tea leaves

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 0.2g of commercially available black tea leaves that have been crushed and passed through the No. 2 sieve into a 15mL centrifuge tube, add 5mL of ethanol aqueous solution with a mass fraction of 70%, shake for 30s, extract in a water bath at 70°C for 10min, and collect Extract solution, then add 5mL ethanol water solution with a mass fraction of 70% to repeat the extraction once, and combine the two extract solutions;

[0082] 2) Take 0.1mL of the above extract in a test tube, add 2mL of water and 0.2mL of 0.1% sodium indigo disulfonate solution, mix well, then add 0.45mL of potassium permanganate solution with a concentration of 0.0004g / mL, shake Evenly, without fading within half a minute, to obtain solution A, the color of solution A is shown in Figure 4 ;

[0083] 3) According to the judging criteria, the above-mentioned tea leaves a...

Embodiment 2

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

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

[0088] 2) Take 0.1mL of the above extract in a test tube, add 2mL of water and 0.2mL of 0.1% sodium indigo disulfonate solution, mix well, then add 0.45mL of potassium permanganate solution with a concentration of 0.0004g / mL, shake Evenly, without fading within half a minute, to obtain solution A, the color of solution A is shown in Figure 5 ;

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

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Abstract

The invention discloses a method for quickly distinguishing normal tea leaves from suspicious tea leaves. The present invention utilizes acidic indigo sodium disulfonate as an indicator, potassium permanganate as an oxidant, quantitative potassium permanganate reacts preferentially with reducing substances in the extract, although the extract contains other substances except tea polyphenols Reducing substances, but its total content is far less than tea polyphenols. At the same time, it has been proved that other reducing substances in the extract will not have a great impact on the distinguishing results. Compared with the national standard method, the method of the present invention can quickly Distinguishing normal tea leaves from suspicious tea leaves can provide a reliable basis for market quality testing. At the same time, the method is simple and easy to implement.

Description

technical field [0001] The invention relates to the detection field, 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 "waste" is produced, including tea dregs 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 dregs is a full use of resources. However, there are unscrupulous merchants who reprocess the extracted tea dregs and use them as low-grade tea or tea raw materials, which is a bad behavior. [0003] In my country's national standards, tea polyphenols, caffeine, amino acids, water and water extracts are the indicators for the determination of tea quality components. The first three types of compounds determine the aroma and taste of tea,...

Claims

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Application Information

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Patent Type & Authority Patents(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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