Method for detecting content of caffeine in tea leaves

A detection method and caffeine technology, which are applied in measurement devices, instruments, scientific instruments, etc., can solve the problems of low detection accuracy and inability to accurately reflect the caffeine content in tea leaves, and achieve high detection accuracy, efficient adsorption, and improved detection accuracy. Effect

Active Publication Date: 2021-12-03
SHAOYANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, it is very necessary to detect the content of caffeine in tea, but the existing detection methods have the defect of low detection accuracy and cannot accurately reflect the content of caffeine in tea. How to improve the detection accuracy of caffeine in tea It is a technically difficult problem to be solved in this field

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] 1. Preparation of nanoadsorbent materials

[0031] FeCl 3 ·6H 2 O (1g), PEG-800 (0.6g) and trisodium citrate (1g) were ultrasonically dispersed in 100mL of ethylene glycol, then 4g of anhydrous sodium sulfate was added, the solution was stirred until clear, and then the solution was reacted at 200°C After 8 hours, centrifuge and dry, soak and absorb the obtained nanomaterial in 200 mL of butyric acid for 15 minutes to obtain a nano-adsorption material.

[0032] 2. Detection of caffeine content in tea

[0033] (1) After pulverizing 10 g of tea leaves, add 500 mL of ethanol to reflux for 1 hour, concentrate the reflux liquid, and freeze-dry to obtain 2.05 g of powdery solid;

[0034] (2) The powdered solid obtained in step 1 is ultrasonically treated in an aqueous solution for 5 min, filtered, and 4.10 g of nano-adsorbent material is added to the filtrate, ultrasonically treated for 2 min, and the nano-adsorbent material is collected after centrifugation;

[0035] (3)...

Embodiment 2

[0039] 1. Preparation of nanoadsorbent materials

[0040] FeCl 3 ·6H 2 O (1.1g), PEG-800 (0.7g) and trisodium citrate (1.2g) were ultrasonically dispersed in 120mL of ethylene glycol, then 6g of anhydrous sodium sulfate was added, the solution was stirred until clear, and then the solution was heated at 205°C The reaction was carried out for 8.5 hours, centrifuged and dried, and the obtained nanomaterial was soaked and adsorbed in 200 mL of butyric acid for 10 minutes to obtain a nano-adsorbed material.

[0041] 2. Detection of caffeine content in tea

[0042] (1) After pulverizing 10 g of tea leaves, add 500 mL of ethanol to reflux for 1.5 h, concentrate the reflux liquid, and freeze-dry to obtain 2.04 g of powdery solid;

[0043] (2) The powdery solid obtained in the step (1) is ultrasonically treated in an aqueous solution for 10 min, filtered, and 4.04 g of nano-adsorbent material is added to the filtrate, ultrasonically treated for 3 min, and the nano-adsorbent materia...

Embodiment 3

[0048] 1. Preparation of nanoadsorbent materials

[0049] FeCl 3 ·6H 2 O (1g), PEG-800 (0.7g) and trisodium citrate (1g) were ultrasonically dispersed in 100mL of ethylene glycol, then 5g of anhydrous sodium sulfate was added, the solution was stirred until clear, and then the solution was reacted at 200°C After 8.3 hours, centrifuge and dry, soak and absorb the obtained nanomaterial in 200 mL of butyric acid for 12 minutes to obtain a nano-adsorption material.

[0050] 2. Detection of caffeine content in tea

[0051] (1) After pulverizing 10 g of tea leaves, add 500 mL of ethanol to reflux for 1 hour, concentrate the reflux liquid, and freeze-dry to obtain 2.02 g of powdery solid;

[0052] (2) The powdery solid obtained in step 1 is ultrasonically treated in an aqueous solution for 8 minutes, filtered, 3 g of nano-adsorbent material is added to the filtrate, ultrasonically treated for 3 min, and the nano-adsorbent material is collected after centrifugation;

[0053] (3) U...

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Abstract

The invention discloses a method for detecting the content of caffeine in tea leaves, and relates to the technical field of food detection. The method specifically comprises the following steps: carrying out ultrasonic extraction on a product obtained by refluxing tea leaves with ethanol, then adsorbing with a nano adsorption material, eluting the adsorbed nano adsorption material, concentrating and filtering eluent, and carrying out liquid chromatography detection. On the basis of the adsorption characteristic of the nano-material, butyric acid is further adsorbed in the pore structure of the nano-material, and high-efficiency adsorption of free caffeine is comprehensively realized by virtue of relatively strong intermolecular force between butyric acid and caffeine; in the subsequent analysis and detection, the mobile phase components and the elution procedure are specifically set, so that the final caffeine detection precision can reach 99.96%.

Description

technical field [0001] The invention relates to the technical field of food detection, in particular to a method for detecting caffeine content in tea. Background technique [0002] Caffeine, also known as caffeine, its chemical name is 1,3,7-trimethyl-3,7-dihydro-1H-purine-2,6-dione hydrate, which is a xanthine alkaloid compound belonging to A central nervous system stimulant that can temporarily drive away drowsiness and restore energy. [0003] Tea is the best natural health care product for human beings. Tea contains more than 450 kinds of organic compounds, more than 15 kinds of inorganic minerals and essential nutrients and medicinal ingredients for human body. Tea is effective in the prevention and treatment of arteriosclerosis, hypertension, atherosclerosis, radiation damage, tumors, and decreased immune function. Drinking tea has the functions of health preservation, health care, and cancer prevention, which cannot be replaced by other beverages. [0004] Tea cont...

Claims

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Application Information

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IPC IPC(8): G01N30/02
CPCG01N30/02
Inventor 傅春燕袁治倩刘永辉曾伟
Owner SHAOYANG UNIV
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