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A method for identifying the quality of tea

A tea quality technology, applied in the field of tea quality identification, can solve problems such as unstable quality of tea raw materials and difficult control of tea quality, and achieve the effect of clear standards, easy implementation, and standardized management

Active Publication Date: 2022-06-07
ZHEJIANG HISUN SUNLIKANG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the medicinal ingredients in tea and other raw materials are affected by various factors such as tea tree species, tea tree growth years, tea origin, tea growing season, tea garden cultivation management measures, tea processing methods, etc., the quality of tea raw materials is unstable. , which in turn makes it difficult to control the quality and quality of related tea products, especially the quality of tea with specific biological activity

Method used

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  • A method for identifying the quality of tea
  • A method for identifying the quality of tea
  • A method for identifying the quality of tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] Embodiment 1: Detection of ECG content in tea leaves

[0024] According to GB / T 8313-2008 "Testing methods for tea polyphenols and catechins in tea", the ECG content in tea was detected, and the methods and instruments used were fully implemented in accordance with this standard.

Embodiment 2

[0025] Embodiment 2: the preparation of tea water extract

[0026] 1. Take 5g of crushed tea leaves, brew with 100ml of boiling water, extract by ultrasonic for 15min, filter and collect the filtrate. Add 100ml of boiling water to the extracted tea residue again, extract by ultrasonic for 15min, filter and combine the filtrate, concentrate under reduced pressure at 40-60°C to a viscous state, freeze at -15°C--25°C for 4-12 hours, and then set The freeze-dried powder of the tea water extract is obtained after vacuuming for 24-48 hours in a freeze-drying machine at -60-80°C.

[0027] 2. Preparation of water extract solution: Dissolve the tea water extract in distilled water to prepare a concentration of 5mg / ml, and then dilute to 20, 100 and 500μg / ml with serum-free DMEM culture medium for use.

Embodiment 3

[0028] Example 3: Culture of LLC-PK1 cells

[0029] The porcine renal tubular epithelial cell line LLC-PK1 cells (purchased from ATCC, Cat. No.: CL-101) are derived from porcine renal tubular epithelium and are rich in NKA. They are the best cells to study the activation of ERK by ECG by acting on the cell membrane receptor NKA. Therefore, LLC-PK1 was selected as a cell model for the evaluation of ERK activation in tea samples. In the process of cell passage, the cell morphology and biological characteristics will change slowly due to the increase of passage number, so the passage number of LLC-PK1 cells used for the evaluation of tea-like activation of ERK is limited to within 12 passages.

[0030] LLC-PK1 frozen cells were thawed and seeded into 60mm culture dishes at a seeding density of 10 6 cells / dish. DMEM medium (Sigma) containing 10% fetal bovine serum (FBS, Atlanta Biologicals, Cat. No. S11550) and 1% penicillin / streptomycin (P / S, Fisher, Cat. No.: MT-30-002-CL) Co...

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Abstract

A method for identifying the quality of tea. The specific tea was screened by detecting the content of epicatechin gallate (ECG) in the tea, and the expression of the phosphorylated protein pERK produced by the extracellular signal-regulated kinase (ERK) in the cells was determined by the water extract of the specific tea. The effect of increasing the level, thus as a basis for judging the quality of tea with specific biological activity. The method is scientific, accurate, and easy to operate, and can effectively identify the quality of tea based on specific biological activity, which is conducive to the standardization of tea quality management based on biological activity as the criterion for the tea market.

Description

technical field [0001] The present invention relates to a method for identifying tea quality, in particular to a method for identifying tea quality through active ingredients in tea and their biological effects. Background technique [0002] Tea is a natural and healthy green drink. Starting from "Shen Nong tasted all kinds of herbs, encountered seventy-two poisons every day, and got tea (tea) to get rid of it", the drinking and dissemination of tea has contributed to people's health and happiness index. made a significant contribution. [0003] Traditional Chinese medicine and plant extracts have developed rapidly over the past few decades. The total sales of the herbal dietary supplement market in the United States in 2013 was USD 6.032 billion. U.S. herbal tea sales reached $1.75 billion in 2014, up 5.9 percent from 2013. With the continuous expansion of the market of traditional Chinese medicines and botanicals, as well as the corresponding dietary supplements, how to...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N30/02G01N33/53
CPCG01N30/02G01N33/53
Inventor 谢子建王茵李大详宛晓春黄敏祺曹文华
Owner ZHEJIANG HISUN SUNLIKANG BIOTECH CO LTD
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