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Method for detecting cell breakage rate of rolled leaves

A technology for cell fragmentation and detection methods, applied in measurement devices, material analysis by optical means, instruments, etc., can solve problems affecting the health of experimental operators, experimental errors, environmental pollution, etc., to improve experimental safety and speed up. Analyze speed, human and environmental friendly effects

Active Publication Date: 2021-05-14
TEA RES INST GUANGDONG ACAD OF AGRI SCI +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It can be seen that using this method to measure the crushing rate of rolled leaf cells is not only easy to cause experimental errors due to artificial estimation, but the use of potassium dichromate will also affect the health of experimental operators and cause pollution to the environment, so it is not suitable for tea. Widely used in the production process

Method used

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  • Method for detecting cell breakage rate of rolled leaves
  • Method for detecting cell breakage rate of rolled leaves
  • Method for detecting cell breakage rate of rolled leaves

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] 1) Use one bud and two leaves of the tea tree variety Yinghong No. 9 as raw materials for black tea processing, take 3-5 grams of black tea leaves after the same batch of primary kneading, and perform water bath treatment. The water bath temperatures are normal temperature, 50°C, and 60°C. , 70°C, 80°C, 90°C, 100°C, the processing time is 1 minute;

[0035] 2) Gently unfold the processed black tea leaves, wipe off the excess water on the surface of the black tea leaves, and then spread the black tea leaves on a white background board or white paper (if necessary, use a glass plate, an empty beaker, etc.) and similar items to flatten black tea leaves, which must be removed before taking pictures);

[0036] 3) Under a stable light source, take pictures of the rolled leaves of black tea (see figure 2 );

[0037] 4) Use a computer to analyze the photos to obtain the cell disruption rate:

[0038] (a) Import the photo into the computer; (b) use the OTSU method to delete ...

Embodiment 2

[0041] 1) Use one bud and two leaves of the tea tree variety Yinghong No. 9 as raw materials for black tea processing, take 3-5 grams of black tea leaves after the same batch of primary kneading, and perform water bath treatment. The water bath temperatures are normal temperature, 50°C, and 60°C. , 70°C, 80°C, 90°C, and 100°C, the processing time is 1 minute, 3 minutes, and 5 minutes, respectively.

[0042] 2) Gently unfold the processed black tea leaves, wipe off the excess water on the surface of the black tea leaves, and then spread the black tea leaves on a white background board or white paper (if necessary, use a glass plate, an empty beaker, etc.) and similar items to flatten black tea rolling leaves, which must be removed before taking pictures)

[0043] 3) Under a stable light source, take pictures of the rolled leaves of black tea;

[0044] 4) Use a computer to analyze the photos to obtain the cell disruption rate:

[0045] (a) Import the photo into the computer; (...

Embodiment 3

[0051] 1) To process black tea with one bud and two leaves of the tea tree variety Yinghong No. 9 as raw materials, take 3-5 grams of the same batch of withered leaves, rolled leaves after initial rubbing, and twisted leaves after re-kneading respectively, and carry out water bath treatment at 95°C (1min);

[0052] 2) Gently unfold the treated withered leaves, the first-kneaded kneaded leaves and the re-kneaded kneaded leaves to obtain the leaves, wipe off the excess water on the surface of the leaves, and then lay the leaves flat on a white background board or white paper (If necessary, the leaves can be flattened with the help of glass plates, empty beakers, etc., which must be removed before taking pictures)

[0053] 3) Under a stable light source, take pictures of the leaves (see Figure 4 );

[0054] 4) Use a computer to analyze the photos to obtain the cell disruption rate:

[0055] (a) Import the photo into the computer; (b) use the OTSU method to delete the backgrou...

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Abstract

The invention relates to a pretreatment method for detecting the cell breakage rate of rolled leaves. The method comprises the following steps of 1) taking the rolled leaves, and carrying out water bath treatment for 1-5 minutes at the temperature of 80-100 DEG C; 2) spreading the treated rolled leaves, wiping off redundant water on the surfaces of the rolled leaves, and then flatly laying the rolled leaves on a photographing background; and (3) photographing the rolled leaves under a stable light source. According to the method disclosed by the invention, water bath treatment is adopted, and tea polyphenol overflowing from broken cells can be promoted to be oxidized at proper treatment temperature and treatment time, so tea pigment is formed, and the tea pigment is used for judging the broken cells of the leaves; secondly, after the pretreatment, computer analysis is adopted to replace manual estimation to obtain a cell disruption rate result. The method disclosed by the invention is simple and controllable, errors caused by human factors in an experiment can be reduced, accuracy of measuring the cell breakage rate is improved, the analysis speed is increased, and working efficiency is improved.

Description

technical field [0001] The invention relates to the technical field of tea processing, in particular to a method for detecting the broken rate of rolled leaves cells. Background technique [0002] Kneading is an important part of the black tea processing process. It not only shapes the shape of the tea, but also affects the formation of aroma, soup color and taste. This process is to destroy the cell structure through the action of external force, so that the substances contained in the cells, especially polyphenolic compounds, overflow. Subsequently, the spilled compounds come into contact with biological enzymes and a large amount of oxygen, and a series of biochemical reactions can occur to form compounds that determine the quality of tea aroma and taste. However, if the rolling is insufficient, the leaf cell breakage rate is low and the content of the content is less, which will affect the subsequent fermentation process, that is, reduce the production of quality-relate...

Claims

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Application Information

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IPC IPC(8): G01N21/84
CPCG01N21/84
Inventor 胡蝶苗爱清丘广俊马成英陈维乔小燕
Owner TEA RES INST GUANGDONG ACAD OF AGRI SCI
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