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

A technology of tea tree resources and oolong tea, which is applied in the direction of instruments, measuring devices, scientific instruments, etc., to achieve the effect of simple operation, less sample required and strong reliability

Active Publication Date: 2022-06-17
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 oolong tea production
  • Markers and methods for screening high-flavor tea tree resources suitable for oolong tea production
  • Markers and methods for screening high-flavor tea tree resources suitable for oolong tea production

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0039] 1. Sample pretreatment

[0040] The picked fresh tea leaves (10-15g) were stacked at 25°C for 3 hours, immediately put into liquid nitrogen after processing, and quickly frozen, and stored at -80°C.

[0041] 2. Extraction and determination of aroma substances

[0042] After the sample was ground into powder in liquid nitrogen, 500 mg of tea powder was weighed, placed in an extraction bottle, and 2 mL of dichloromethane (ether or ethyl acetate) and 5 nmol of ethyl caprate (as an internal standard) were added. Extract under overnight shaking. The next day, it was dried with anhydrous sodium sulfate, and then concentrated to about 200 μL using a nitrogen blower (MIULAB NDK200-1; Miou Instruments, 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 an...

Embodiment 2

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

[0049] 1. Sample pretreatment

[0050] The picked fresh tea leaves (10-15g) were stacked at 25°C for 3 hours, immediately put into liquid nitrogen after processing, and quickly frozen, and stored at -80°C.

[0051] 2. Extraction and determination of aroma substances

[0052] After the two-treated sample was ground into powder in liquid nitrogen, 500 mg of tea powder was weighed, placed in an extraction bottle, and 2 mL of dichloromethane (ether or ethyl acetate) and 5 nmol of ethyl caprate (as internal label) and extracted with shaking overnight at room temperature. The next day, it was dried with anhydrous sodium sulfate, and then concentrated to about 200 μL using a nitrogen blower (MIULAB NDK200-1; Miou Instruments, Hangzhou, China). The concentrate was analyzed by GC-MS (QP2010 SE; Shimadzu Corporation, Tokyo, Japan) to quantify geraniol, benzyl alcohol, and phenethyl alcohol in t...

Embodiment 3

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

[0059] 1. Sample pretreatment

[0060] The picked fresh tea leaves (10-15g) were stacked at 25°C for 3 hours, immediately put into liquid nitrogen after processing, and quickly frozen, and stored at -80°C.

[0061] 2. Extraction and determination of aroma substances

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

[00...

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Abstract

The invention discloses a group of markers and a method for screening high-scent tea tree resources suitable for making oolong tea. The markers are composed of indole, nerolidol and jasmonolactone. The landmarks in the present invention can be applied to scoring and rapid screening of high-aroma tea tree resources suitable for making oolong tea. The method for screening high-flavor tea tree resources suitable for making oolong tea in the present invention has the advantages of simple operation, short time consumption, small sample size and high reliability, and can be applied to screening large quantities of resource samples.

Description

technical field [0001] The invention relates to markers and methods for screening high-flavor tea tree resources, in particular to markers and methods for screening high-flavor 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 reflecting 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 commanding properties, sharp aroma, and obvious floral and fruity and nectar fragrance. The traditional screening of high-flavor tea tree resources suitable for making oolong tea requires processing tea leaves into oolong tea, and then screening and determining through sensory evaluation. There are problems such as cumbersome operation, long time-consuming, large sample volume, and human subjective intervention, which are not conducive ...

Claims

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Application Information

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Patent Type & Authority Patents(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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