CN104904846B - A kind of quick method for determining persimmon deastringent degree - Google Patents
A kind of quick method for determining persimmon deastringent degree Download PDFInfo
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Abstract
The invention discloses a kind of quick method for determining persimmon deastringent degree, it is extremely sensitive to metal ion using tannin, according to standard diagram, the quick degree of taking away the puckery taste for judging persimmon, the present invention determine the suitable decision method for being adapted to puckery persimmon in production to take away the puckery taste degree on the basis of experiment, found out from result of the test, it can quickly judge in persimmon fruit tannin content is how many and degree of taking away the puckery taste, it is simple to operate, cost is cheap, to place equipment etc. without particular/special requirement, meet actual production requirement.
Description
Technical field
The present invention relates to food processing technology field, specially a kind of quick method for determining persimmon deastringent degree.
Background technology
Diospyros in Ebenaceae (Ebenaceae) Diospyros (Disopyos KakiL.) perennial deciduous fruit tree, in originating in
State.About 10,000,000 mu of China's persimmon cultivated area, accounts for the 89% of the total cultivated area in the whole world, nearly 3,000,000 tons of annual production, wherein 95% with
On be puckery persimmon, can not directly be eaten after adopting, be mainly used in manufacturing dried persimmon or processing of taking away the puckery taste after for eating raw.
The main component of persimmon fruit astringent taste is the soluble tannin in persimmon fruit, therefore, judges the method for persimmon deastringent degree, removes
Beyond the sensory evaluation of people, the soluble tannin content in persimmon fruit is mainly determined.In general, when soluble single in persimmon fruit
When peaceful content is less than 0.2%（When also having been reported that less than 0.5%）, the mouthfeel of people is not able to appreciate astringent sense.
In production, the carbon dioxide as supplied the puckery persimmon for eating market raw is taken away the puckery taste, ethanol takes away the puckery taste, and the determination of sweet tea persimmon is suitably adopted
Receipts phase etc., it is often necessary to judge the degree of taking away the puckery taste of persimmon, except persimmon soluble tannin content is tasted and determined to the mouthfeel of people, do not have
There are other methods.
Contained tannin category condensed tannin in astringent persimmon fruit, the most important construction unit of such tannin is catechin.Due to
Tannin, which may be aoxidized, dissociate and polymerize etc. when extracting and separating, to react, and currently used assay method has Forint phenol method, perfume (or spice)
Oxalaldehyde-sulfuric acid process, n-butanol hydrochloric acid method 4- di methyl amino cinnamaldehyde methods etc..These methods have that assay method is cumbersome, the time
The shortcomings that long, and mostly using absolute methanol as working media, some has particular/special requirement to instrument, and toxicity is big, cost is high, no
Can meet the needs of simple and quick to tannis determination in production well.Therefore, needed badly in persimmon production simple, quick, effective
Deastringency of persimmon deciding degree method.
The current patent report about persimmon focuses mostly in deastringent agent（Persimmon deastringent agent, application number 200810113288.8；
Persimmon acerbity-removing fresh-keeping agent containing attapulgite, application number 200910034481.7；A kind of persimmon acerbity-removing fresh-keeping agent containing and application process, application number
02104426.0）, acerbity removing method（A kind of persimmon deastringent, protect crisp processing method, application number 201310334046.2；Persimmon is protected
Crisp preservation method, application number 201210105381.0；A kind of method of deastringency of persimmon, application number 201310078060. 0；It is a kind of
Persimmon deastringent processing method, application number 200410012226.X；A kind of persimmon deastringent protects crisp method, application number 03130838.4）
And deastruingent device etc.（A kind of device of deastringency of persimmon, application number 201320111287.6；A kind of fresh persimmon deastruingent device, application
Numbers 201210582985.4；Fruit takes away the puckery taste dress, application number 201120558087.6；Automatic temperature control adjustable gas acerbity removing method for persimmon
And used acerbity removing cabin thereof, application number 200710057232.0；A kind of Puckery removing processor for persimmon, application number
200420016046.4）.It there are no on simple, quick, the effective determination of persimmon（Judge）The patent and document report for degree of taking away the puckery taste
Road.
The content of the invention
The present invention is directed to above weak point, there is provided a kind of quick method for determining persimmon deastringent degree, we
Method is without special poisonous and harmful reagent, and reagent dosage is few, minimum to human body and environmental pollution, is environment-friendly method.
The technical solution adopted for the present invention to solve the technical problems is：A kind of quick side for determining persimmon deastringent degree
Method, comprising having the following steps：
（1）Prepare 5% ferric chloride solution：Weigh 5.0g 5H20·FeCl3In 100ml 95% ethanol solution, add
1.0ml volume fractions are 34~36% hydrochloric acid, are gently mixed with glass bar to 5H20·FeCl3It is completely dissolved, is stored in brown
It is standby in drop bottle.
（2）Cut fruit：The persimmon fruit for taking away the puckery taste treated is crosscutting along ambitus, notice that section keeps smooth, uniformly to dip
Solution.
（3）Dip：The calyx and receptacle of a persimmon position of crosscutting rear persimmon is pinched with hand, persimmon fruit section is immersed to the iron chloride of first step preparation
In Solutions Solution, continue 10~15 seconds.
（4）Stand colour developing：The persimmon fruit that immersion liquid is completed is taken out, and stands 1~2 minute at room temperature.
（5）The soluble tannin content of the persimmon fruit of different colour developing degree is determined using Forint phenol method, is contained according to tannin
Amount and colour developing degree, are made the colour developing degree of specific persimmon kind and the standard control collection of illustrative plates of tannin content.
（6）Judge degree of taking away the puckery taste：According to colour developing depth degree, the development criteria collection of illustrative plates of the kind is contrasted, can be sentenced immediately
Determine the degree of taking away the puckery taste of persimmon fruit.
Tannin is extremely sensitive to metal ion, and it, which is acted on, includes two aspects, first, electrostatic interaction, is physical process, i.e.,
Pass through the dehydration of inorganic salts and the precipitation of saltout promotion tanning solution or colloid；Second, complex reaction, mainly chemical process, single
Five-membered ring is rather formed with the phenolic hydroxyl group of ortho position two and metal ion, there are many ortho position phenolic hydroxyl groups in chelant tannin molecule, can be used as more
Hydroxy iigands carry out ligand exchange reaction with metal ion, and the netted chelant thing formed can precipitate at various ph values, for example,
Tannin cell can combine to form black-and-blue deposit with iron ion.
A small amount of hydrochloric acid is added in ferric chloride solution, Fe can be made3+Keep in acid condition stable.
The present invention determines on the basis of experiment is adapted in production puckery persimmon to take away the puckery taste the suitable decision method of degree, from experiment
As a result find out, can quickly judge in persimmon fruit tannin content is how many and degree of taking away the puckery taste, it is simple to operate, cost is cheap, to place equipment
Deng without particular/special requirement, meet actual production requirement.
The judgement that the present invention works out is taken away the puckery taste the method for degree, and without special poisonous and harmful reagent, and reagent dosage is few, to people
Body and environmental pollution are minimum, are environment-friendly method.
Brief description of the drawings
Fig. 1 show " gold urn persimmon " degree of taking away the puckery taste standard control collection of illustrative plates, in figure
I grade：It is very puckery, soluble tannin content 50~70%,
II grade：It is puckery, soluble tannin content 30~50%,
III grade：It is more puckery, soluble tannin content 10~30%,
IV grade：It is not puckery, soluble tannin content ＜ 10%；
Fig. 2 show " Mopan Persimmon " and taken away the puckery taste degree standard control collection of illustrative plates, in figure
I grade：It is very puckery, soluble tannin content 50~70%,
II grade：It is puckery, soluble tannin content 30~50%,
III grade：It is more puckery, soluble tannin content 10~30%,
IV grade：It is not puckery, soluble tannin content ＜ 10%；
Fig. 3 show " headstock persimmon " degree of taking away the puckery taste standard control collection of illustrative plates, in figure
I grade：It is very puckery, soluble tannin content 50~70%,
II grade：It is puckery, soluble tannin content 30~50%,
III grade：It is more puckery, soluble tannin content 10~30%,
IV grade：It is not puckery, soluble tannin content ＜ 10%；
Fig. 4 show 95% Ethanol Treatment gold urn persimmon visual comparison after 24 hours；
Fig. 5 show 95% Ethanol Treatment gold urn persimmon visual comparison after 48 hours；
Fig. 6 show 95% Ethanol Treatment gold urn persimmon visual comparison after 72 hours；
Fig. 7 show 95% Ethanol Treatment gold urn persimmon visual comparison after 96 hours；
Fig. 8 show 95% ethanol postincubation Mopan Persimmon visual comparison after 24 hours；
Fig. 9 show 95% ethanol postincubation Mopan Persimmon visual comparison after 48 hours；
Figure 10 show 95% ethanol postincubation Mopan Persimmon visual comparison after 72 hours；
Figure 11 show 95% ethanol postincubation Mopan Persimmon visual comparison after 96 hours；
Figure 12 show 95% ethanol postincubation headstock persimmon visual comparison after 24 hours；
Figure 13 show 95% ethanol postincubation headstock persimmon visual comparison after 48 hours；
Figure 14 show 95% ethanol postincubation headstock persimmon visual comparison after 72 hours；
Figure 15 show 95% ethanol postincubation headstock persimmon visual comparison after 96 hours.
Embodiment
The present invention will be described in detail with specific embodiment below in conjunction with the accompanying drawings：
It as shown is the specific embodiment of the present invention；
Embodiment 1
Puckery persimmon kind " gold urn persimmon "
First, puckery persimmon takes away the puckery taste deciding degree method
Prepare ferric chloride solution → ethanol take away the puckery taste → cutting persimmon fruit → dip → stand colour developing → judgement take away the puckery taste degree → with
Forint phenol method comparative test result
According to said determination method, following steps are specifically included：
1) 5% ferric chloride solution is prepared：Weigh 5.0g 5H20·FeCl3In 100ml 95% ethanol solution, slowly
Add 1.0ml（Volume fraction 35.4%）Hydrochloric acid, be gently mixed with glass bar to 5H20·FeCl3It is completely dissolved, is stored in palm fibre
It is standby in color drop bottle.
2) ethanol takes away the puckery taste：Persimmon fruit is put into gas account, sprays mass concentration in the form of spraying for 95% to persimmon surface
Ethanol, blanket gas account, is placed at normal temperatures immediately after；Set room temperature control simultaneously（CK）, i.e., without Ethanol Treatment room temperature certainly
So place.Every 24 hours during taking away the puckery taste（hr）Sampling once, takes 10 fruits every time.
3) cutting persimmon fruit：Persimmon fruit is crosscutting along ambitus, notice that section keeps smooth, uniformly to dip solution.
4) dip：Ferric chloride solution is poured into culture dish, pinching calyx and receptacle of a persimmon position with hand is completely immersed in persimmon fruit cross section
In solution, continue 12 seconds.
5) colour developing is stood：Persimmon fruit is taken out, stands 1 minute at room temperature.
6) degree of taking away the puckery taste is judged：Colour developing result compares with Fig. 1 " gold urn persimmon " the degree standard diagram of taking away the puckery taste, and finds to take away the puckery taste 24
The fruit surface colour development depth degree of hour is corresponding with I grade of standard diagram, and the 48 hours fruit surface colour developments that take away the puckery taste are consistent with II grade, take away the puckery taste
72 hours fruit surface colour developments and III grade it is basically identical, take away the puckery taste 96 hours it is consistent with IV.
7) using soluble tannin content in Forint phenol method measure persimmon fruit, result of determination is contrasted.
It is currently preferred, a small amount of hydrochloric acid is added in described ferric chloride solution, it is therefore an objective to make Fe3+Protect in acid condition
It is fixed to keep steady.Currently preferred, the concrete operations of described Forint phenol method measure soluble tannin content are：In persimmon equator
Portion takes 5.0g persimmon pulp, is cut into thin splinter and is put into mortar, adds the methanol solutions of 20.0ml 80% and grinds, 5000g centrifuges 10 points
Clock, supernatant is taken, clean residue again with 20.0ml 80% methanol solution, repeat above step, finally take supernatant to be settled to
50.0ml, 1.0ml samples are taken then with 10 times of distilled water diluting, during measure, add 7.5ml distilled water, 0.5ml phenols reagents, 3
After minute, 1.0ml saturated sodium carbonates are added, determine absorbance under 725nm after lh, by being found on tannic acid standard curve pair
The tannin content answered.
2nd, measurement result
Table 1 " gold urn persimmon " soluble tannin changes of contents（%）
| Processing | 0h | 24h | 48h | 72h | 96h |
| CK groups | 1.70 | 1.56 | 1.49 | 1.45 | 1.25 |
| Ethanol treatment groups | 1.70 | 1.18 | 0.562 | 0.193 | 0.137 |
As seen from Table 1, period CK group soluble tannin changes of contents of taking away the puckery taste is little, solvable after room temperature is placed 96 hours
Property tannin content only have dropped 26.5%；It is soluble single after 96 hours and ethanol treatment groups soluble tannin content declines comparatively fast
Peaceful content have dropped 91.2%.
The reflection of Fig. 4~7 be Ethanol Treatment during iron chloride visual comparison, as can be seen from Figure, control group fruit during processing
Face presents black-and-blue, and depth degree is basically identical, colour developing in 96 hours and 0 hour colour developing depth difference unobvious；At ethanol
Reason group fruit face color gradually becomes shallower as, and 96 hours consequence faces of Ethanol Treatment and 0 hour color distinction are more apparent.Overall colour developing result with
Soluble tannin changes of contents trend is consistent in the persimmon fruit of table 1, it is seen that this method quickly judges suitable for gold urn persimmon degree of taking away the puckery taste.
Embodiment 2
The deciding degree that takes away the puckery taste is carried out as examination material using main puckery persimmon kind " mill " persimmon of cultivation in Shandong Province.
First, puckery persimmon takes away the puckery taste deciding degree method
Prepare ferric chloride solution → ethanol take away the puckery taste → cutting persimmon fruit → dip → stand colour developing → judgement take away the puckery taste degree → with
Forint phenol method comparative test result
According to said determination method, following steps are specifically included：
1) 5% ferric chloride solution is prepared：Weigh 5.0g 5H20·FeCl3In 100ml 95% ethanol solution, slowly
Add 1.0ml（Volume fraction 36.2%）Hydrochloric acid, be gently mixed with glass bar to 5H20·FeCl3It is completely dissolved, is stored in palm fibre
It is standby in color drop bottle.
2) ethanol takes away the puckery taste：Persimmon fruit is put into gas account, sprays mass concentration in the form of spraying for 95% to persimmon surface
Ethanol, blanket gas account, is placed at normal temperatures immediately after；Set room temperature control simultaneously（CK）, i.e., without Ethanol Treatment room temperature certainly
So place.Every 24 hours during taking away the puckery taste（hr）Sampling once, takes 10 fruits every time.
3) cutting persimmon fruit：Persimmon fruit is crosscutting along ambitus, notice that section keeps smooth, uniformly to dip solution.
4) dip：Ferric chloride solution is poured into culture dish, pinching calyx and receptacle of a persimmon position with hand is completely immersed in persimmon fruit cross section
In solution, continue 15 seconds.
5) colour developing is stood：Persimmon fruit is taken out, stands 1 minute at room temperature.
6) degree of taking away the puckery taste is judged：Colour developing result is contrasted with Fig. 2 " Mopan Persimmon " the degree standard diagram of taking away the puckery taste, found
The fruit surface colour development depth degree to take away the puckery taste 24 hours is corresponding with I grade of fruit face color of standard diagram, take away the puckery taste 48 hours fruit surface colour developments with
II grade of correspondence, the 72 hours fruit surface colour developments that take away the puckery taste are consistent with III grade, take away the puckery taste 96 hours it is consistent with IV.
7) using soluble tannin content in Forint phenol method measure persimmon fruit, comparative test result.
It is currently preferred, a small amount of hydrochloric acid is added in described ferric chloride solution, it is therefore an objective to make Fe3+Protect in acid condition
It is fixed to keep steady.Currently preferred, the concrete operations of described Forint phenol method measure soluble tannin content are：In persimmon equator
Portion takes 5.0g persimmon pulp, is cut into thin splinter and is put into mortar, adds the methanol solutions of 20.0ml 80% and grinds, 5000g centrifuges 10 points
Clock, supernatant is taken, clean residue again with 20.0ml 80% methanol solution, repeat above step, finally take supernatant to be settled to
50.0ml, 1.0ml samples are taken then with 10 times of distilled water diluting, during measure, add 7.5ml distilled water, 0.5ml phenols reagents, 3
After minute, 1.0ml saturated sodium carbonates are added, absorbance are determined under 725nm after lhr, by being found on tannic acid standard curve
Corresponding tannin content.
2nd, measurement result
Table 2 " Mopan Persimmon " soluble tannin changes of contents（%）
| Mopan Persimmon | 0hr | 24hr | 48hr | 72hr | 96hr |
| CK groups | 1.13 | 0.992 | 0.894 | 0.741 | 0.689 |
| Ethanol postincubation group | 1.13 | 0.785 | 0.420 | 0.237 | 0.106 |
Period CK group soluble tannin changes of contents of taking away the puckery taste as shown in Table 2 is little, soluble single after room temperature is placed 96 hours
Peaceful content only have dropped 39.0%；And ethanol treatment groups soluble tannin content declines comparatively fast, Ethanol Treatment is solvable after 96 hours
Property tannin content have dropped 90.6%.
The reflection of Fig. 8~11 be Ethanol Treatment during iron chloride visual comparison's result, it is as can be seen from Figure, right during processing
It is little to time change according to group fruit surface colour development depth degree, colour developing in 96 hours and 0 hour colour developing depth difference unobvious；At ethanol
Reason group fruit face color substantially gradually becomes shallower as.Overall colour developing result is consistent with soluble tannin changes of contents trend in the persimmon fruit of table 2, can
See that this method is suitable to Mopan Persimmon and taken away the puckery taste the quick judgement of degree.
Embodiment 3
First, puckery persimmon takes away the puckery taste deciding degree method
Prepare ferric chloride solution → ethanol take away the puckery taste → cutting persimmon fruit → dip → stand colour developing → judgement take away the puckery taste degree → with
Forint phenol method comparative test result
According to said determination method, following steps are specifically included：
1) 5% ferric chloride solution is prepared：Weigh 5.0g 5 hours20·FeCl3In 100ml 95% ethanol solution,
It is slowly added to 1.0ml（Volume fraction 35.4%）Hydrochloric acid, be gently mixed with glass bar to 5 hours20·FeCl3It is completely dissolved, stores up
It is stored in standby in brown drop bottle.
2) ethanol takes away the puckery taste：Persimmon fruit is put into gas account, sprays mass concentration in the form of spraying for 95% to persimmon surface
Ethanol, blanket gas account, is placed at normal temperatures immediately after；Set room temperature control simultaneously（CK）, i.e., without Ethanol Treatment room temperature certainly
So place.Every 24 hours during taking away the puckery taste（hr）Sampling once, takes 10 fruits every time.
3) cutting persimmon fruit：Persimmon fruit is crosscutting along ambitus, notice that section keeps smooth, uniformly to dip solution.
4) dip：Ferric chloride solution is poured into culture dish, pinching calyx and receptacle of a persimmon position with hand is completely immersed in persimmon fruit cross section
In solution, continue 10 seconds.
5) colour developing is stood：Persimmon fruit is taken out, stands 2 minutes at room temperature.
6) degree of taking away the puckery taste is judged：Colour developing result contrasts with Fig. 3 " headstock persimmon " the degree standard diagram of taking away the puckery taste, and finds to take away the puckery taste
The fruit surface colour development depth degree of 24 hours is corresponding with I grade of standard diagram, and the 48 hours fruit surface colour developments that take away the puckery taste correspond to II grade, take away the puckery taste
72 hours fruit surface colour developments and III grade are consistent, take away the puckery taste 96 hours it is consistent with IV.
7) using soluble tannin content in Forint phenol method measure persimmon fruit, result of determination is contrasted.
It is currently preferred, a small amount of hydrochloric acid is added in described ferric chloride solution, it is therefore an objective to make Fe3+Protect in acid condition
It is fixed to keep steady.Currently preferred, the concrete operations of described Forint phenol method measure soluble tannin content are：In persimmon equator
Portion takes 5.0g persimmon pulp, is cut into thin splinter and is put into mortar, adds the methanol solutions of 20.0ml 80% and grinds, 5000g centrifuges 10 points
Clock, supernatant is taken, clean residue again with 20.0ml 80% methanol solution, repeat above step, finally take supernatant to be settled to
50.0ml, 1.0ml samples are taken then with 10 times of distilled water diluting, during measure, add 7.5ml distilled water, 0.5ml phenols reagents, 3
After minute, 1.0ml saturated sodium carbonates are added, absorbance are determined under 725nm after l hours, by being looked on tannic acid standard curve
Go out corresponding tannin content.
2nd, measurement result
Table 3 " headstock persimmon " soluble tannin changes of contents（%）
| Headstock persimmon | 0 hr | 24hr | 48hr | 72hr | 96hr |
| CK groups | 1.33 | 1.17 | 1.08 | 0.924 | 0.795 |
| 95% ethanol postincubation group | 1.33 | 0.932 | 0.616 | 0.309 | 0.127 |
As seen from Table 3, control group soluble tannin content has declined during taking away the puckery taste, can after room temperature is placed 96 hours
Soluble tannins content reduces 40.2%；Ethanol treatment groups soluble tannin content declines comparatively fast, and Ethanol Treatment, can after 96 hours
Soluble tannins content have dropped 82.9%.
It can be seen that by Figure 12~15, control group fruit face is presented black-and-blue during processing, and the degree that develops the color changes over time
Less；Ethanol treatment groups fruit face color gradually becomes shallower as, Ethanol Treatment after 96 hours color it is obvious more shallow than 0 hour.Overall colour developing knot
Fruit is consistent with soluble tannin changes of contents trend in the persimmon fruit of table 3, it is seen that this method quickly judges suitable for headstock persimmon degree of taking away the puckery taste.
Certainly, described above is not limitation of the present invention, and the present invention is also not limited to the example above, this technology neck
The variations, modifications, additions or substitutions that the technical staff in domain is made in the essential scope of the present invention, it should also belong to the present invention's
Protection domain.
Claims (1)
- A kind of 1. quick method for determining persimmon deastringent degree, it is characterised in that comprising having the following steps：（1）Prepare 5% ferric chloride solution：Weigh 5.0g 5H20·FeCl3In 100ml 95% ethanol solution, 1.0ml is added Volume fraction is 34~36% hydrochloric acid, is gently mixed with glass bar to 5H20·FeCl3It is completely dissolved, is stored in brown drop bottle It is standby；（2）Cut fruit：The persimmon fruit for taking away the puckery taste treated is crosscutting along ambitus, notice that section keeps smooth, uniformly to dip solution；（3）Dip：The calyx and receptacle of a persimmon position of crosscutting rear persimmon is pinched with hand, persimmon fruit section is immersed to the ferric chloride solution of first step preparation In, continue 10~15 seconds；（4）Stand colour developing：The persimmon fruit that immersion liquid is completed is taken out, and stands 1~2 minute at room temperature；（5）The soluble tannin content of the persimmon fruit of different colour developing degree is determined, according to tannin content and colour developing degree, is made The colour developing degree of specific persimmon kind and the standard control collection of illustrative plates of tannin content；（6）Judge degree of taking away the puckery taste：According to colour developing depth degree, the development criteria collection of illustrative plates of the kind is contrasted, persimmon can be judged immediately The degree of taking away the puckery taste of fruit.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101294912A (en) * | 2008-06-04 | 2008-10-29 | 山西大学 | Tea polyphenol detecting test paper, standard color comparison card and usage thereof |
| CN101482520A (en) * | 2009-01-21 | 2009-07-15 | 安徽农业大学 | Chemical positioning method for tree plant catechin histiocyte |
| CN102147359A (en) * | 2011-01-04 | 2011-08-10 | 南京大学 | In-site chromogenic and quantitative method for determining free radicals of leaf tissue |
| CN102830114A (en) * | 2012-08-15 | 2012-12-19 | 泸州老窖股份有限公司 | Detection method for content of tannin in plant extract liquid |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6171338A (en) * | 1984-09-15 | 1986-04-12 | Maki Seisakusho:Kk | Astringent persimmon judging method |
| JPH0198966A (en) * | 1987-10-13 | 1989-04-17 | Mitsubishi Gas Chem Co Inc | Persimmon tannin detecting paper |
-
2015
- 2015-06-30 CN CN201510370831.2A patent/CN104904846B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101294912A (en) * | 2008-06-04 | 2008-10-29 | 山西大学 | Tea polyphenol detecting test paper, standard color comparison card and usage thereof |
| CN101482520A (en) * | 2009-01-21 | 2009-07-15 | 安徽农业大学 | Chemical positioning method for tree plant catechin histiocyte |
| CN102147359A (en) * | 2011-01-04 | 2011-08-10 | 南京大学 | In-site chromogenic and quantitative method for determining free radicals of leaf tissue |
| CN102830114A (en) * | 2012-08-15 | 2012-12-19 | 泸州老窖股份有限公司 | Detection method for content of tannin in plant extract liquid |
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