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A rapid detection method for adulterated sucrose in tea

A technology for sucrose and tea, which is applied in the field of rapid detection of sucrose doped in tea, can solve the problems of direct detection interference, high detection cost, and high professional requirements, so as to avoid heavy dependence, fast detection, and low professional level requirements Effect

Active Publication Date: 2020-06-16
TEA RES INST CHINESE ACAD OF AGRI SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are relatively many methods available for the detection of sugar components in food samples with simple matrices; however, for the detection of sucrose in food samples with complex matrices (such as tea, etc.), due to the complex matrix, direct detection has too much interference, and it is difficult To directly detect the sucrose content, it is generally necessary to separate the interfering matrix before detection, and liquid chromatography is mostly used. The detection work needs to be concentrated in a professional analysis and testing laboratory, and the requirements for the professionalism of the equipment and operators are high. The cost is high and the detection cycle is relatively long, which does not match the characteristics of my country's current tea production and sales, which are relatively scattered and the circulation speed is fast, and it is difficult to meet the needs of real-time quality and safety monitoring and management

Method used

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  • A rapid detection method for adulterated sucrose in tea
  • A rapid detection method for adulterated sucrose in tea
  • A rapid detection method for adulterated sucrose in tea

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1, two tea samples (numbered as sample 1 and sample 2) are carried out the qualitative discrimination of sucrose doping

[0031] 1) Mix 100ml of concentrated hydrochloric acid and 100ml of distilled water to make reference reagent A; weigh 0.05g of resorcinol, dissolve it in 100ml of reagent A, and make color reagent B;

[0032] 2) Weigh 3.0 g each of the tea samples 1 and 2 to be tested, put them into teacups respectively, add 150 ml of boiling water to brew for 5 minutes, and drain them as tea soup 1 and tea soup 2 to be tested.

[0033] 3) Take four transparent glass test tubes of the same specification, add 5ml of reagent A to two of them, and count as a 1 tube and a 2 tube; add 5ml of reagent B to the other two, count as b 1 tube and b 2 Tube. in a 1 and b 1 Add 0.5ml tea soup 1 to be tested respectively in the tube; 2 and b 2 Add 0.5ml of the tea soup 2 to be tested into the tube respectively.

[0034] 4) Immerse the above four test tubes in a ...

Embodiment 2

[0035] Example 2, Quantitative Detection of Doping Sucrose Content in Tea

[0036] 1) Mix 100ml of concentrated hydrochloric acid and 100ml of distilled water to make reference reagent A; weigh 0.05g of resorcinol, dissolve it in 100ml of reagent A, and make color reagent B;

[0037] 2) Prepare standard solutions of sucrose with distilled water, the concentrations are 0.10g / L, 0.20g / L, 0.40g / L, 0.6g / L, 0.80g / L respectively. Pipette 9 mL of chromogenic reagent B into each test tube, and pipette 300 μL of water (for blank control) or sucrose standard solution into each test tube, and shake well. At the same time, put the test tube into the boiling water bath and heat it for 4 minutes, take it out, and immediately cool it to room temperature with tap water. Under the condition of a wavelength of 485 nm, the absorbance of each solution was measured using a spectrophotometer. With the concentration of sucrose standard solution as the abscissa and the corresponding absorbance value ...

Embodiment 3

[0043] Embodiment 3, standard addition recovery rate experiment

[0044] Configure the reagents and tea soup samples according to the conditions of the aforementioned Example 2, and draw the working curve. Add sucrose at four concentration levels of 0, 0.2, 0.5, and 1.0 g / L to the tea soup sample to be tested, and determine the recovery rate of the detection method. The experimental results showed that the recovery rate of the method was 90.5%-98.2% at the spiked level of 0.2-1.0 g / L. The specific experimental results are shown in Table 2:

[0045] Table 2

[0046]

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Abstract

The invention discloses a rapid detection method for doped cane sugar in tea. The rapid detection method comprises a qualitative determination process and a quantitative determination process and comprises the following main steps: sample extraction, a color development reaction and determination via spectrophotometry. According to the invention, qualitative determination is carried out in virtue of hydrolysis of cane sugar under a hydrochloric acid condition and a color development reaction of the hydrolysate fructose of cane sugar with resorcinol; a spectrophotometer is used for detecting absorbance so as to realize quantitative determination; and a mixed solution of a sample and hydrochloric acid is used as a reference solution so as to eliminate influence of pigment components in the to-be-detected sample. The rapid detection method provided by the invention realizes rapid qualitative and quantitative determination of cane sugar added in processing of tea and has the characteristics of usage of simple apparatuses, low detection cost, high sensitivity, etc.; and the method has low requirements on the professional level of an operator, avoids heavy dependence on large apparatuses and professional laboratories, can substantially improve detection efficiency, accords with the characteristic of dispersion of tea production and circulation in China and has promotion and application value in production, circulation and supervision of tea.

Description

technical field [0001] The invention belongs to the field of food detection, and in particular relates to a rapid detection method for sucrose doped in tea. Background technique [0002] In recent years, sucrose has been added in the production of tea (especially black tea) from time to time. On the one hand, the sucrose added in tea processing can affect the sensory quality evaluation of finished tea in terms of aroma and color; at the same time, due to the characteristics of sucrose, which is easy to absorb moisture, deteriorate and breed bacteria, it has a greater impact on the quality and safety of tea. influences. At present, there are relatively many methods available for the detection of sugar components in food samples with simple matrices; however, for the detection of sucrose in food samples with complex matrices (such as tea, etc.), due to the complex matrix, direct detection has too much interference, and it is difficult To directly detect the sucrose content, i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): G01N21/78
CPCG01N21/78
Inventor 郝振霞刘新鲁成银
Owner TEA RES INST CHINESE ACAD OF AGRI SCI
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