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Tea amino acid content determination method based on colorimetric capsule image recognition

An image recognition and measurement method technology, applied in character and pattern recognition, material analysis by observing the influence of chemical indicators, instruments, etc., can solve the problems of difficulty in popularization, high detection cost, complicated operation, etc. Cost, fast batch inspection, and the effect of speeding up inspection

Active Publication Date: 2021-03-09
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The purpose of the present invention is to provide a method that can quickly and accurately measure the content of free amino acids in tea leaves, so as to solve the problems of complex operation in existing methods, the inability to conduct batch detection, the result needs further calculation, the detection equipment is bulky, and the detection cost is high. Difficult-to-popular issues in

Method used

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  • Tea amino acid content determination method based on colorimetric capsule image recognition
  • Tea amino acid content determination method based on colorimetric capsule image recognition
  • Tea amino acid content determination method based on colorimetric capsule image recognition

Examples

Experimental program
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Effect test

Embodiment 1

[0045] 1. Preparation technology of colorimetric capsules:

[0046] 1.1 Refer to GBT 8314-2013 Determination of the total amount of tea free amino acids to prepare buffer and color reagent, specifically:

[0047] The phosphate buffer step of preparation pH8.0 is as follows: Take by weighing 23.9g disodium hydrogen phosphate dodecahydrate (Na 2 HPO 4 12H 2 O), add water to dissolve and transfer to a 1L volumetric flask, set the volume to the mark, and shake well. Weigh potassium dihydrogen phosphate (KH 2 PO 4 ) 9.08g, add water to dissolve, transfer to a 1L volumetric flask, set the volume to the mark, and shake well. Take 95 mL of the above-mentioned disodium hydrogen phosphate solution and 5 mL of potassium dihydrogen phosphate solution and mix, and the pH of the mixture is 8.0.

[0048] Prepare 2% ninhydrin solution: weigh 2 g of ninhydrin (purity not less than 99%), add 50 mL of water and 80 mg of stannous chloride (SnCl 2 2H 2 O) Stir well. Add a small amount of ...

Embodiment 2

[0074] Black tea sample concentration prediction

[0075] Select 6 black tea samples: Wangfu tea premium grade, Wangfu tea first grade, Wanghai tea premium grade (canned), Wanghai tea premium grade (bag), Wanghai tea premium, Wanghai tea (bag).

[0076] The detection of samples is carried out according to the following steps:

[0077] 1. Refer to GBT 8314-2013 Determination of the total amount of free amino acids in tea to prepare the sample solution to be tested.

[0078] Specifically, weigh 3g (accurate to 0.001g) of ground tea sample in a 500mL conical flask (or prepare according to the proportion), add 450mL of boiling distilled water, immediately move it into a water bath, extract for 45min (shake once every 10min), Immediately after the leaching is completed, filter under reduced pressure while hot, and wash the residue with a small amount of hot distilled water for 2 to 3 times. Transfer the filtrate to a 500mL volumetric flask, dilute to the mark with water after coo...

Embodiment 3

[0093] Green tea sample concentration prediction

[0094] Select 6 green tea samples: Huangshan Maofeng Super Grade 1, Huangshan Maofeng Super Grade 2, Huangshan Maofeng Super Grade 3, Huangshan Maofeng Grade 1, Huangshan Maofeng Grade 2, and Huangshan Maofeng Grade 3.

[0095] The detection of samples is carried out according to the following steps:

[0096] 1. Refer to GBT 8314-2013 Determination of the total amount of free amino acids in tea to prepare the sample solution to be tested.

[0097] 2. Take capsule 1 and capsule 2 and melt at room temperature. Put the capsule 1 into the colorimetric measuring cup, add 1mL of the test liquid sample, and shake well. Add capsule 2, mix, shake well. Place in boiling water for 15 minutes, cool down, and finally add pure water to make up to the mark.

[0098] 3. Take pictures to collect the color image of the sample solution. The specific steps of image processing are: import the image into PS software, and do white balance proces...

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Abstract

The invention discloses a tea amino acid content determination method based on colorimetric capsule image recognition, and belongs to the field of food detection. The method comprises the following steps: (1) preparing a chromogenic reaction reagent phosphate buffer solution and a ninhydrin solution, and freezing and curing the solutions into a plurality of fixed amounts of unit blocks to obtain acapsule 1 and a capsule 2; (2) taking a tea sample as a hot water extracting solution; (3) melting the capsule 1 and the capsule 2, and reacting with the tea extracting solution to obtain a sample developing solution; (4) photographing and collecting a sample developing image, and extracting RGB data of the image; and (5) inputting the image data into a standard concentration model, and operatingto output an amino acid predicted concentration value; wherein the standard concentration model takes a glutamic acid as an amino acid standard solution, and a mathematical model of a concentration-image is established. According to the method, a model corresponding to the standard concentration and the image is established, the amino acid content is predicted through image recognition, and the free amino acid content in the tea can be rapidly and accurately obtained.

Description

technical field [0001] The invention belongs to the field of food detection and relates to a method for quickly detecting amino acid content in tea leaves based on colorimetric capsule image recognition. Background technique [0002] As a healthy drink, tea has become more and more popular in daily life. However, due to the wide variety of teas and the mixed tea products on the market, it brings great difficulties to consumers in their daily purchases. [0003] The quality judgment of tea is mainly based on manual review, but ordinary consumers cannot reach the level of professional review. Laboratories mostly analyze the intrinsic quality of tea by testing physical and chemical components. However, laboratory testing has problems such as large equipment and complicated operations, which make it difficult to popularize in daily life. [0004] Amino acid is one of the main chemical components in tea, which is closely related to the aroma and taste of tea and plays an import...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N21/78G06K9/62
CPCG01N21/78G06F18/241G06F18/214
Inventor 王校常黄旦益范冬梅陆娅婷王羽邱勤丽王银茂赵珠蒙
Owner ZHEJIANG UNIV
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