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Raw Pu'er tea grade and quality evaluation method

A technology for quality evaluation and Pu'er tea, which is applied in the direction of measuring devices, instruments, scientific instruments, etc., can solve the problems of low specificity of objective inspection items, achieve objective and credible evaluation results, save testing costs, and be convenient and easy to operate

Inactive Publication Date: 2016-04-20
云南白药天颐茶品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The grading and quality evaluation and grading of Pu-erh tea products are mainly completed by experienced reviewers, especially the internal sensory index items, which completely need the reviewers to make judgments based on their experience, which is highly subjective. The method is easily affected by subjective factors such as the diet and mood of the reviewers
At present, the same problem exists in the grade evaluation of other teas. Generally, subjective inspection is the main method, and the specificity of objective inspection items is not strong. Therefore, a relatively comprehensive objective evaluation system for tea products needs to be established urgently.

Method used

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  • Raw Pu'er tea grade and quality evaluation method
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  • Raw Pu'er tea grade and quality evaluation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] Take raw Pu-erh tea raw materials and pulverize them, take 3 grams of powder passed through a 40-mesh sieve, add 12 times the amount of methanol, extract in a water bath at 70°C for 10 minutes, extract twice, centrifuge, combine the supernatant and evaporate in a water bath at 80°C After drying, the residue was diluted to 10ml with methanol to obtain the test solution. Take an appropriate amount of epigallocatechin gallate reference substance, weigh it accurately, add methanol to prepare a solution containing 0.5 mg per 1 ml as the reference component solution. Octadecyl bonded silica gel is used as filler (C18 reverse-phase chromatographic column); the mobile phase is divided into two parts A and B, and gradient elution is carried out according to the time and volume ratio specified in Table 7; the detection wavelength is 245nm; The column temperature is 35°C; the flow rate is 1ml / min. The number of theoretical plates should not be less than 3000 based on the calculat...

Embodiment 2

[0059] Take puer tea raw tea Xiaotuocha and grind it, take 5 grams of powder passed through a 40-mesh sieve, add 20 times the amount of acetone and extract it in a water bath at 80°C for 15 minutes, extract twice, centrifuge, and combine the supernatant on a water bath at 80°C Evaporate to dryness, and dilute the residue to 10ml with methanol to obtain the test solution. Take an appropriate amount of epigallocatechin gallate reference substance, weigh it accurately, add methanol to prepare a solution containing 0.5 mg per 1 ml as the reference component solution. Octadecyl bonded silica gel is used as filler (C18 reverse-phase chromatographic column); the mobile phase is divided into two parts A and B, and gradient elution is carried out according to the time and volume ratio specified in Table 8; the detection wavelength is 360nm; The column temperature is 35°C; the flow rate is 1ml / min. The number of theoretical plates should not be less than 3000 based on the calculation o...

Embodiment 3

[0064] Take puerh tea raw tea cake and pulverize it, take 4 grams of powder passed through a 40-mesh sieve, add 15 times the amount of 95% ethanol aqueous solution, extract in a water bath at 75°C for 12 minutes, extract twice, centrifuge, and combine the supernatant at 80°C Evaporate to dryness on a water bath at ℃, and dilute the residue to 10ml with methanol to obtain the test solution. Take an appropriate amount of epigallocatechin gallate reference substance, weigh it accurately, add methanol to prepare a solution containing 0.5 mg per 1 ml as the reference component solution. Octadecyl bonded silica gel is used as filler (C18 reversed-phase column); the mobile phase is divided into two parts, A and B, A is an acetonitrile solution containing 10% water and 2% acetic acid, B is a solution containing 10% acetonitrile and 2% acetic acid aqueous solution, carry out gradient elution according to the specified time and volume ratio in Table 9; the detection wavelength is 250nm;...

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Abstract

A Pu'er tea grade and quality evaluation method comprises the steps that a raw Pu'er tea test sample liquid to be tested is prepared; efficient liquid-phase chromatographic conditions are adopted; a chromatogram of nutgall catechin gallate is made; the raw Pu'er tea test sample liquid to be tested is used as a detection object, and the positions of reference ingredients in a raw Pu'er tea test sample are identified; chromatographic peaks are acquired, the number of the chromatographic peaks marked in the test sample is at least eight, and the calculated sum of the content percentages of the chromatographic peak areas in the whole chromatographic peak area is greater than or equal to 65%. The Pu'er tea grade and quality evaluation method can relatively and objectively evaluate the Pu'er tea grade and quality, enables the raw Pu'er tea grade evaluation and quality analysis to be objective and accurate, is convenient and easy to operate and can be widely applied to grade and quality analysis of raw compressed Pu'er tea and products containing above 40% of raw Pu'er tea usage amount so as to meet the demand for modernized Pu'er tea production.

Description

technical field [0001] The invention relates to a method for evaluating the grade and quality of tea, in particular to a method for evaluating the grade and quality of Pu'er raw tea by adopting a traditional Chinese medicine fingerprint analysis method. The grade and quality analysis and evaluation method of the present invention can be used for grade and quality analysis of raw Pu'er tea and its processed products. Background technique [0002] Pu-erh tea is a loose tea and pressed tea made from large-leaf sun-dried green tea in a certain area of ​​Yunnan Province, after post-fermentation. , the taste is mellow and sweet, and the bottom of the leaf is brownish red. There are raw tea and cooked tea. Raw tea is naturally fermented, while cooked tea is artificially ripened. [0003] Tea has a history of drinking for many years in China. As people pay more and more attention to food safety, the quality standards of various foods, including tea, are getting higher and higher. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N30/02G01N30/34
CPCG01N30/02G01N30/34G01N2030/027
Inventor 王丽娜韦建荣纳力马银海袁琳堵源康卓婧武姗姗周雪芳李茜
Owner 云南白药天颐茶品有限公司
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