Method for detecting 20 volatile components in tea
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A detection method and volatility technology, which is applied in the field of analysis and detection of volatile components in tea, to achieve the effect of improving the quality of tea
Pending Publication Date: 2020-11-03
PUER COMPREHENSIVE TECHN TESTING CENT
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[0007] In order to solve the deficiencies of the existing detection methods, the present invention provides a method for establishing a steam distillation ...
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Embodiment 1
[0075] (1) Preparation of standard products
[0076] Obtain standard products in a manner known to those skilled in the art and prepare 20 standard products of volatile compounds in a series of concentration ranges.
[0077] The specific operation is as follows: firstly, use methanol, n-hexane and acetone as solvents, accurately prepare a standard curve equation of 1000 μg / mL single standard stock solution according to the purity of each volatile component standard and the solubility in the solvent, and then use n-hexane Prepare a mixed standard stock solution for the solvent according to the response value of each volatile component on the instrument, and finally take a series of appropriate mixed standard stock solutions, use n-hexane as the solvent, and prepare a series of mixed standard working solutions with concentrations of 0.1, 0.5, 2 , 4, 8, 10 μg / mL;
[0078] (2) Gas chromatography-mass spectrometry detection
[0079] The gas chromatography-mass spectrometry column...
Embodiment 2
[0101] Using the established method, three tea samples of raw tea, black tea and cooked tea were selected, and the contents of 20 volatile components in the samples were determined respectively.
[0102] (1) Preparation of tea powder to be tested.
[0103] Weigh three tea samples of raw tea, black tea, and cooked tea, respectively, and grind them separately to make more than 20 g of tea powder to be tested.
[0104] (2) 20 kinds of volatile components in raw tea, black tea and cooked tea were respectively enriched by steam distillation.
[0105] The specific operation is as follows: accurately weigh 20g, accurate to 0.01g of tea powder, place it in a 1000mL round low flask, add 500mL of boiled ultrapure water and two drops of silicone oil, and the silicone oil is used as a defoamer. Put the system in an electric heating mantle, connect the condensing device, and set the temperature of the condensed water to 5°C. Electric heating mantle temperature rise control: keep at 40°C fo...
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Abstract
The invention discloses a method for detecting 20 volatile components in tea, which comprises the following steps of: establishing a steam distillation extraction method of the volatile components inthe tea and an accurate qualitative and quantitative analysis method of the 20 components by taking a standard substance as a reference; by adopting the method provided by the invention, the separation degree of chromatographic peaks of a target compound and a standard substance is relatively good, each component in a concentration range of 0.1 mu g/mL to 10mu g/mL has relatively good linear correlation, and the related requirements of GB/T 274042008 Food Physical and Chemical Detection Quantitative Requirements of Laboratory Quality Control Standards are met. Reference is provided for analysis of chemical components and contents of volatile components of tea, favorable conditions are provided for deep analysis of aroma threshold values and smell characteristic contribution degrees of thevolatile components in the tea, and the processing technology can be conveniently and accurately regulated and controlled to improve the quality of the tea.
Description
technical field [0001] The invention belongs to the technical field of analysis and detection of tea volatile components, and in particular relates to an extraction and detection method of 20 kinds of volatile components in tea. Background technique [0002] Tea aroma is a mixture of various volatile components, including alcohols, aldehydes, ketones, acids, esters, lactones, phenols and their derivatives, heterocycles, peroxides, sulfur compounds and nitrogen-containing compounds. [0003] Due to the different processing techniques of various teas, the content and composition of volatile components vary greatly. At present, the volatile components in tea have been proved by means of chromatography combined with mass spectrometry, using spectral library search, retention index, and standard reference qualitative techniques. There are more than 700 components, many of which use the area normalization method and internal standard method semi-quantitative data, combined with s...
Claims
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