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Markers and methods for screening high-flavor tea tree resources suitable for making oolong tea

A technology of tea tree resources and oolong tea, which is applied in measuring devices, instruments, scientific instruments, etc., to achieve the effects of strong reliability, short time consumption and simple operation

Active Publication Date: 2020-02-04
SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the prior art, there is no report on the use of specific aroma components in oolong tea as screening markers for high-flavor tea tree resources suitable for oolong tea

Method used

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  • Markers and methods for screening high-flavor tea tree resources suitable for making oolong tea
  • Markers and methods for screening high-flavor tea tree resources suitable for making oolong tea
  • Markers and methods for screening high-flavor tea tree resources suitable for making oolong tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] Screening method for high-flavor tea tree resources suitable for oolong tea

[0039] 1. Sample pretreatment

[0040] Picked fresh tea leaves (10-15g) were stacked at 25°C for 3 hours, immediately frozen in liquid nitrogen after treatment, and stored at -80°C.

[0041] 2. Extraction and determination of aroma substances

[0042] After grinding the sample into powder in liquid nitrogen, weigh 500 mg of tea powder, place it in an extraction bottle, add 2 mL of dichloromethane (ether or ethyl acetate) and 5 nmol of ethyl caprate (as an internal standard), at room temperature Extract with shaking overnight. The next day, it was dried with anhydrous sodium sulfate, and then concentrated to about 200 μL with a nitrogen blower (MIULAB NDK200-1; MIULAB Instrument Co., Hangzhou, China). The concentrate was analyzed by GC-MS (QP2010 SE; Shimadzu Corporation, Tokyo, Japan) to quantify indole, nerolidol, and jasmonolide in the concentrate.

[0043] The analysis conditions are as...

Embodiment 2

[0048] Screening method for high-flavor tea tree resources suitable for oolong tea

[0049] 1. Sample pretreatment

[0050] Picked fresh tea leaves (10-15g) were stacked at 25°C for 3 hours, immediately frozen in liquid nitrogen after treatment, and stored at -80°C.

[0051] 2. Extraction and determination of aroma substances

[0052] Grind the processed sample into powder in liquid nitrogen, weigh 500 mg of tea powder, place it in an extraction bottle, add 2 mL of dichloromethane (ether or ethyl acetate) and 5 nmol of ethyl caprate (as Standard), shake the extraction overnight at room temperature. The next day, it was dried with anhydrous sodium sulfate, and then concentrated to about 200 μL with a nitrogen blower (MIULAB NDK200-1; MIULAB Instrument Co., Hangzhou, China). The concentrated solution was analyzed by GC-MS (QP2010 SE; Shimadzu Corporation, Tokyo, Japan) to quantify geraniol, benzyl alcohol and phenylethyl alcohol in the concentrated solution.

[0053] The ana...

Embodiment 3

[0058] Screening method for high-flavor tea tree resources suitable for oolong tea

[0059] 1. Sample pretreatment

[0060] Picked fresh tea leaves (10-15g) were stacked at 25°C for 3 hours, immediately frozen in liquid nitrogen after treatment, and stored at -80°C.

[0061] 2. Extraction and determination of aroma substances

[0062] After grinding the sample into powder in liquid nitrogen, weigh 500 mg of tea powder, place it in an extraction bottle, add 2 mL of dichloromethane (ether or ethyl acetate) and 5 nmol of ethyl caprate (as an internal standard), at room temperature Extract with shaking overnight. The next day, it was dried with anhydrous sodium sulfate, and then concentrated to about 200 μL with a nitrogen blower (MIULAB NDK200-1; MIULAB Instrument Co., Hangzhou, China). The concentrate was analyzed by GC-MS (QP2010 SE; Shimadzu Corporation, Tokyo, Japan) to quantify linalool oxides, geraniol, and benzyl alcohol in the concentrate.

[0063] The analysis condit...

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Abstract

The invention discloses a set of markers and methods for screening high-flavor tea tree resources suitable for making oolong tea, and the markers are composed of indole, nerolidol and Jasmine lactone.The landmark in the invention can be applied to the scoring and rapid screening of high-flavor tea tree resources suitable for making oolong tea. The method for screening high-flavor tea tree resources suitable for making oolong tea in the invention has the advantages of simple operation, short time consumption, small sample demand and high reliability, and can be applied to large-scale resourcesample screening.

Description

technical field [0001] The invention relates to a marker and a method for screening high-aroma tea tree resources, in particular to a marker and a method for screening high-aroma tea tree resources suitable for oolong tea. Background technique [0002] Oolong tea is also called green tea, which belongs to semi-fermented tea. Tea aroma is an important factor that reflects the quality of tea, and the variety of tea tree is one of the important factors that determine the quality of tea aroma. High-flavor oolong tea is a kind of oolong tea with good command, sharp aroma, and obvious floral, fruity and nectar aroma. The selection of high-flavor resources is very important to the development of the tea industry, and it has a long history. Traditional selection of high-flavor tea tree resources suitable for making oolong tea requires processing the tea leaves into oolong tea, and then screening and confirming through sensory evaluation. There are problems such as cumbersome opera...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/72G01N30/06G01N30/04G01N30/86
CPCG01N30/02G01N30/72G01N30/06G01N30/04G01N30/8675G01N2030/062G01N2030/045
Inventor 曾兰亭黎健龙吴淑华唐劲驰杨子银
Owner SOUTH CHINA BOTANICAL GARDEN CHINESE ACADEMY OF SCI
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