CN109142349A - A method of analysis millet paste astringent taste intensity - Google Patents
A method of analysis millet paste astringent taste intensity Download PDFInfo
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- CN109142349A CN109142349A CN201810766817.8A CN201810766817A CN109142349A CN 109142349 A CN109142349 A CN 109142349A CN 201810766817 A CN201810766817 A CN 201810766817A CN 109142349 A CN109142349 A CN 109142349A
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- astringent taste
- millet paste
- taste intensity
- artificial saliva
- intensity
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- 235000019606 astringent taste Nutrition 0.000 title claims abstract description 163
- 244000062793 Sorghum vulgare Species 0.000 title claims abstract description 90
- 235000019713 millet Nutrition 0.000 title claims abstract description 90
- 238000004458 analytical method Methods 0.000 title claims abstract description 32
- 239000000120 Artificial Saliva Substances 0.000 claims abstract description 64
- 238000006243 chemical reaction Methods 0.000 claims abstract description 42
- 239000000126 substance Substances 0.000 claims abstract description 30
- 239000000243 solution Substances 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 claims abstract description 10
- WMBWREPUVVBILR-WIYYLYMNSA-N (-)-Epigallocatechin-3-o-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=C(O)C=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-WIYYLYMNSA-N 0.000 claims abstract description 10
- WMBWREPUVVBILR-UHFFFAOYSA-N GCG Natural products C=1C(O)=C(O)C(O)=CC=1C1OC2=CC(O)=CC(O)=C2CC1OC(=O)C1=CC(O)=C(O)C(O)=C1 WMBWREPUVVBILR-UHFFFAOYSA-N 0.000 claims abstract description 10
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000005487 catechin Nutrition 0.000 claims abstract description 10
- 229950001002 cianidanol Drugs 0.000 claims abstract description 10
- 239000007864 aqueous solution Substances 0.000 claims abstract description 6
- 239000000376 reactant Substances 0.000 claims abstract description 4
- 244000269722 Thea sinensis Species 0.000 claims description 39
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 24
- 235000009569 green tea Nutrition 0.000 claims description 24
- 235000013616 tea Nutrition 0.000 claims description 16
- CYDQOEWLBCCFJZ-UHFFFAOYSA-N 4-(4-fluorophenyl)oxane-4-carboxylic acid Chemical compound C=1C=C(F)C=CC=1C1(C(=O)O)CCOCC1 CYDQOEWLBCCFJZ-UHFFFAOYSA-N 0.000 claims description 13
- 229940005581 sodium lactate Drugs 0.000 claims description 13
- 239000001540 sodium lactate Substances 0.000 claims description 13
- 235000011088 sodium lactate Nutrition 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- PAWQVTBBRAZDMG-UHFFFAOYSA-N 2-(3-bromo-2-fluorophenyl)acetic acid Chemical compound OC(=O)CC1=CC=CC(Br)=C1F PAWQVTBBRAZDMG-UHFFFAOYSA-N 0.000 claims description 12
- 235000006468 Thea sinensis Nutrition 0.000 claims description 12
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 claims description 12
- 239000004202 carbamide Substances 0.000 claims description 12
- 239000001103 potassium chloride Substances 0.000 claims description 12
- 235000011164 potassium chloride Nutrition 0.000 claims description 12
- 239000011780 sodium chloride Substances 0.000 claims description 12
- 210000002784 stomach Anatomy 0.000 claims description 12
- 229910000402 monopotassium phosphate Inorganic materials 0.000 claims description 11
- 235000019796 monopotassium phosphate Nutrition 0.000 claims description 11
- NAFSTSRULRIERK-UHFFFAOYSA-M monosodium urate Chemical compound [Na+].N1C([O-])=NC(=O)C2=C1NC(=O)N2 NAFSTSRULRIERK-UHFFFAOYSA-M 0.000 claims description 11
- PJNZPQUBCPKICU-UHFFFAOYSA-N phosphoric acid;potassium Chemical compound [K].OP(O)(O)=O PJNZPQUBCPKICU-UHFFFAOYSA-N 0.000 claims description 11
- 229960002635 potassium citrate Drugs 0.000 claims description 11
- 239000001508 potassium citrate Substances 0.000 claims description 11
- QEEAPRPFLLJWCF-UHFFFAOYSA-K potassium citrate (anhydrous) Chemical compound [K+].[K+].[K+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O QEEAPRPFLLJWCF-UHFFFAOYSA-K 0.000 claims description 11
- 235000011082 potassium citrates Nutrition 0.000 claims description 11
- 235000020279 black tea Nutrition 0.000 claims description 8
- 235000020344 instant tea Nutrition 0.000 claims description 7
- 235000020333 oolong tea Nutrition 0.000 claims description 4
- 239000013558 reference substance Substances 0.000 claims description 4
- 235000020338 yellow tea Nutrition 0.000 claims description 4
- 235000013877 carbamide Nutrition 0.000 claims description 3
- 229960002816 potassium chloride Drugs 0.000 claims description 3
- 229940045136 urea Drugs 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims description 2
- 238000005352 clarification Methods 0.000 claims description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 229960003975 potassium Drugs 0.000 claims description 2
- 229910052700 potassium Inorganic materials 0.000 claims description 2
- 239000011591 potassium Substances 0.000 claims description 2
- 239000007787 solid Substances 0.000 claims description 2
- 235000020334 white tea Nutrition 0.000 claims description 2
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000004615 ingredient Substances 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 230000001953 sensory effect Effects 0.000 abstract description 10
- 238000012360 testing method Methods 0.000 abstract description 4
- 238000001514 detection method Methods 0.000 abstract description 3
- 238000011002 quantification Methods 0.000 abstract description 2
- 230000035945 sensitivity Effects 0.000 abstract description 2
- 238000010790 dilution Methods 0.000 description 14
- 239000012895 dilution Substances 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 239000000523 sample Substances 0.000 description 12
- 239000012295 chemical reaction liquid Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 7
- 238000012552 review Methods 0.000 description 7
- 210000000697 sensory organ Anatomy 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 6
- 235000019640 taste Nutrition 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 230000004151 fermentation Effects 0.000 description 5
- 210000003296 saliva Anatomy 0.000 description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 4
- 235000019658 bitter taste Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 235000020339 pu-erh tea Nutrition 0.000 description 4
- 210000002105 tongue Anatomy 0.000 description 4
- 150000002989 phenols Chemical class 0.000 description 3
- -1 polymerizate Chemical class 0.000 description 3
- 239000012488 sample solution Substances 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-L Phosphate ion(2-) Chemical compound OP([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-L 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 238000010219 correlation analysis Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930182486 flavonoid glycoside Natural products 0.000 description 1
- 150000007955 flavonoid glycosides Chemical class 0.000 description 1
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 1
- 235000011957 flavonols Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000000611 regression analysis Methods 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 238000005464 sample preparation method Methods 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Classifications
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N21/00—Investigating or analysing materials by the use of optical means, i.e. using sub-millimetre waves, infrared, visible or ultraviolet light
- G01N21/75—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated
- G01N21/77—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator
- G01N21/82—Systems in which material is subjected to a chemical reaction, the progress or the result of the reaction being investigated by observing the effect on a chemical indicator producing a precipitate or turbidity
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- Physics & Mathematics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Plasma & Fusion (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Investigating Or Analysing Biological Materials (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention provides a kind of methods for analyzing millet paste astringent taste intensity, it reacts millet paste sample to be measured with artificial saliva, analyze its turbidity value using transmissometer, according to the astringent taste strength model, calculate millet paste astringent taste intensity by turbidity value.The astringent taste strength model is analyzed constructed by the turbidity value of the solution after reaction using nephelometer according to the astringent taste standard substance reactant aqueous solution of artificial saliva and various concentration, reflects the relationship between astringent taste intensity value and the turbidity value.The present invention is according to the relational model between astringent taste standard substance (catechin EGCG) solution astringent taste intensity and turbidity, devise a kind of objective millet paste astringent taste strength analysis method, turbidity after being reacted by analysis millet paste with artificial saliva is come the millet paste astringent taste intensity that converts, compared to the tealeaves sensory testing methods of traditional dependence person of evaluating, detection data has objectivity and higher sensitivity and stability, it is avoided that the human error for the person of evaluating, realizes the objective quantification analysis of millet paste astringent taste intensity.
Description
Technical field
The invention belongs to tealeaves flavor evaluation method and technology fields, and in particular to a kind of side for analyzing millet paste astringent taste intensity
Method.
Background technique
Tealeaves belongs to a kind of beverage of hobby property, its quality content has the common point of normal food color, smell, taste, shape,
Also there is its unique quality content.Fragrance, flavour and soup look are the main quality features of millet paste, and wherein flavour is to determine tealeaves wind
The key factor of flavor quality.Tealeaves flavour mainly includes bitter taste, astringent taste, delicate flavour, sweet taste and tart flavour etc., and wherein astringent taste is to influence tea
The particularly important organoleptic properties of leaf quality.Millet paste astringent taste is " convergence ", is a kind of drying, coarse generated in oral surfaces,
And in oral cavity mucous membrane and muscle the caused synaesthesia of deflation, towing or corrugation, with the senses of taste such as bitter taste, delicate flavour and sweet taste
Constitute level millet paste flavour abundant.According to China's tealeaves sensory review's standard, " astringent taste " is to judge millet paste green tea height
One of low main indicator, appropriate astringent taste are the important compositions of (fresh refreshing, salubrious or dense refreshing) millet paste best in quality.
Phenolic compound is the main source of millet paste astringent sense.From the point of view of comprehensive lot of documents report, catechin and its oxidation
The phenols class compound such as polymerizate, flavonoid glycoside and flavonol glycosides compound, part phenolic acid compound is rich in hydroxyl, is millet paste
The main source of " astringent sense ", these water-soluble flavor components are because its composition, content and threshold value are different, the astringent sense feature shown
Also different.
Artificial saliva is the one kind strictly developed according to the composition of body metabolism product saliva by the method for science
Artificial synthesized detection reagent, is a kind of solution artificially configured, and chemical component is similar to the saliva of people.Artificial saliva at
Divide mainly viscous including sodium chloride, ammonium nitrate, potassium dihydrogen phosphate, potassium chloride, potassium citrate, sodium lactate, urea, sodium lactate, pig stomach
Albumen and water.
Existing millet paste flavour evaluation method is mainly to carry out Expert Type by well-known sensory expert to evaluate, and also has portion
Dividing is given a mark by sensory group；Two kinds of reviewing methods can all be influenced by human factor, the body of reviewer
Situation, eating habit, age and mood can all influence the review result of millet paste flavour.
A kind of analysis method (ZL 201410416281.9) of tea leaf bitter taste intensity of patent of invention document is using mark
Quasi- substance solution is analyzed with electronic tongues, since electronic tongues equipment cost is high, colloid electrode life is short, testing cost pole
It is high.
Summary of the invention
Technical problem to be solved by the invention is to provide a kind of methods for analyzing millet paste astringent taste intensity, being capable of objective analysis
Millet paste astringent taste intensity.For this purpose, the invention adopts the following technical scheme:
A method of analysis millet paste astringent taste intensity, it is characterised in that the following steps are included:
Astringent taste strength model is provided, the astringent taste strength model is according to the astringent taste standard substance of artificial saliva and various concentration
Reactant aqueous solution is analyzed constructed by the turbidity value of the solution after reaction, reflection astringent taste intensity value and the turbidity using nephelometer
Relationship between value；
Millet paste sample to be measured is reacted with artificial saliva, its turbidity value is analyzed using transmissometer, according to described puckery
Taste strength model calculates millet paste astringent taste intensity by turbidity value.
Above-mentioned astringent taste standard substance can choose substance or the combination that catechin EGCG or other is suitable for reflecting astringent taste
Object.
Above-mentioned artificial saliva configuration step includes: to weigh sodium chloride, ammonium nitrate, biphosphate according to corresponding ratio
Potassium, potassium chloride, potassium citrate, sodium lactate, urea, Monosodium urate, pig stomach mucin and water configure artificial saliva.Artificial saliva at
Divide weight percent preferably as follows: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate 0.064%, potassium chloride
0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate 0.002%, pig stomach mucin
6.00% and water 93.655%.
Other mixtures for being able to reflect saliva function can also be used in the formula and ratio of above-mentioned artificial saliva.
In the experiment for obtaining astringent taste strength model, the combination of astringent taste standard substance concentration is preferably 0,50,100,200,
400,600,800,1000,1200 and 1600mg/L.Other concentration combinations can also be used in the concentration combination.
In artificial saliva and when astringent taste standard substance reactant aqueous solution, after first artificial saliva first dilutes 10 times, then with it is puckery
Taste standard substance aqueous solution carries out hybrid reaction according to volume 1:1, and reaction temperature is 20-30 DEG C, under water bath condition, allows phenols
Substance and protein carry out abundant complex reaction.
Relationship between astringent taste standard substance concentration and astringent taste intensity value is preferred are as follows: I=-3E-09C3+5E-06C2+
0.005C+0.025, I represent astringent taste intensity, and C represents the mass concentration of astringent taste reference substance.
The astringent taste strength model is preferably y=0.0012x2- 0.3503x+26.609, wherein y is astringent taste intensity value, x
For turbidity value.
Relation above and model be it is a kind of the experiment proved that more accurately optimization model, it may be determined that astringent taste intensity
With the relationship of turbidity value, there can also be other relationship models, but, it has been all based on the potential of astringent taste intensity and turbidity value of the invention
Relationship carrys out objective discriminant analysis millet paste astringent taste intensity, can reach technical effect of the invention.
Millet paste sample can be green tea, oolong tea, black tea, white tea, dark green tea and yellow tea brew millet paste one or more it is mixed
It closing, is also possible to the clarification dilute solution of tea beverage, instant tea, inspissated juice etc., the soluble solid content of millet paste is 0~
2% (w/w).
" saliva of buccal cavity albumen and phenolic substances are complexed to form one layer of impermeable layer resistance the principle that the present invention is generated according to astringent taste
A kind of millet paste astringent taste strength analysis method has been invented in the only flowing of saliva of buccal cavity ", can objectively evaluate millet paste astringent taste intensity.This hair
Bright designed analysis millet paste astringent taste intensity method has a characteristic that
1) of the invention according to the relational model between astringent taste standard substance (catechin EGCG) solution astringent taste intensity and turbidity, if
A kind of objective millet paste astringent taste strength analysis method is counted, the turbidity after reacting by analysis millet paste with artificial saliva is come the tea that converts
Soup astringent taste intensity, compared to the tealeaves sensory testing methods of traditional dependence person of evaluating, detection data has objectivity and higher
Sensitivity and stability are avoided that the error that thinks for the person of evaluating, and realize the objective quantification analysis of millet paste astringent taste intensity.
2) present invention after reacting with millet paste, analyzes its turbidity using nephelometer using artificial saliva as reaction reagent, then
Convert millet paste astringent taste intensity according to model；Analysis method (the ZL of tea leaf bitter taste intensity a kind of compared to patent of invention
201410416281.9) it is analyzed using standard substance solution with electronic tongues, since electronic tongues equipment cost is high, colloid electrode
Service life is short, therefore the present invention has the characteristics that at low cost, strong operability, testing result favorable reproducibility.
Detailed description of the invention
Fig. 1 is astringent taste standard substance (catechin EGCG) astringent taste strength model, according to astringent taste standard substance (catechin
EGCG) the astringent taste strength model that the correlation between mass concentration and astringent taste intensity is established.
Fig. 2 is the astringent taste intensity and turbidity relational model of astringent taste standard substance (catechin EGCG), according to astringent taste reference substance
The astringent taste intensity and turbidity relationship mould that correlation between the turbidity value that matter (catechin EGCG) astringent taste intensity is generated with reaction is established
Type.
Fig. 3 is that the sense organ group astringent taste intensity value of 9 Different Tea Varieties green tea samples and astringent taste intensity value of the present invention close
System's figure, coefficient R2It is 0.9804.
Fig. 4 is that the sense organ group astringent taste intensity value of 7 Various Fermenting Degree black tea samples and astringent taste intensity value of the present invention close
System's figure, coefficient R2It is 0.9596.
Fig. 5 be 7 different instant tea samples sense organ group astringent taste intensity value and astringent taste intensity value relational graph of the present invention, phase
Close coefficients R2It is 0.9864.
Fig. 6 is the astringent taste intensity value and turbidity value relational graph of 27 green tea samples, analyzes the tea of different green tea sample preparations
Soup astringent taste intensity value.
Fig. 7 is the astringent taste intensity value bar chart of different teas millet paste, compares green tea, oolong tea, solar dried green tea, yellow tea and red
The astringent taste intensity value of the 5 teas sample millet paste such as tea.
Fig. 8 is the astringent taste Strength Changes bar chart during Pu'er tea pile fermentation, and more different pile fermentation times are puckery to Pu'er tea
The influence of taste intensity.
Specific embodiment
The invention will be further described with reference to embodiments, these embodiments are under the premise of technical solution of the present invention
Implement, gives detailed embodiment and step, but protection scope of the present invention is not limited to following verifying embodiments.
Embodiment 1, the astringent taste intensity of verifying 9 Different Tea Varieties green tea samples of analysis
1) using 9 kind green tea samples as raw material, according to tealeaves organoleptic evaluation method national standard (GB/T23776-
2018) millet paste is prepared；
2) sensory review group carries out the marking of astringent taste intensity to millet paste sample, obtains referring to established astringent taste intensity scale
Obtain the astringent taste intensity value that 9 Different Tea Varieties green tea samples brew millet paste.
3) artificial saliva is configured, according to as follows such as: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate
0.064%, potassium chloride 0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate
0.002%, pig stomach mucin 6.00% and water 93.655% (w/w) configure artificial saliva 100g, further that artificial saliva is dilute
10 times are released, 1000mL artificial saliva dilution is obtained；
4) artificial saliva is reacted with millet paste, and artificial saliva dilution and green tea millet paste are carried out according to the ratio of volume 1:1
Hybrid reaction respectively takes the total 40mL of 20mL to be mixed, and is placed under 25 DEG C of room temperature environments and reacts 30min；
5) reaction solution nephelometric analysis is placed reaction liquid into nephelometer (Hash TL2300) after reaction and is analyzed, and is obtained
Turbidity value；
6) millet paste astringent taste intensity value converts, according to the relational model y=between astringent taste standard substance astringent taste intensity and turbidity value
0.0012x2- 0.3503x+26.609 (wherein y is astringent taste intensity value, and x is turbidity value), conversion obtains 9 millet paste astringent taste intensity
Value.
7) the astringent taste intensity value of astringent taste intensity value obtained by sense organ group and turbidity conversion is subjected to linear analysis, related coefficient
R value reaches 0.98, it was demonstrated that the astringent taste strength analysis method accuracy is higher, as shown in Figure 3.
Embodiment 2, the astringent taste intensity of verifying 7 Various Fermenting Degree black tea samples of analysis
1) during with fermentation of black tea, the black tea sample of 7 Various Fermenting Degrees is raw material, according to tealeaves sensory review side
Method national standard (GB/T 23776-2018) prepares millet paste；
2) sensory review group carries out the marking of astringent taste intensity to millet paste sample, obtains referring to established astringent taste intensity scale
Obtain the astringent taste intensity value that 7 Various Fermenting Degree black tea samples brew millet paste.
3) artificial saliva is configured, according to as follows such as: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate
0.064%, potassium chloride 0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate
0.002%, pig stomach mucin 6.00% and water 93.655% (w/w) configure artificial saliva 100g, further that artificial saliva is dilute
10 times are released, 1000mL artificial saliva dilution is obtained；
4) artificial saliva is reacted with millet paste, and artificial saliva dilution and green tea millet paste are carried out according to the ratio of volume 1:1
Hybrid reaction respectively takes the total 40mL of 20mL to be mixed, and is placed under 30 DEG C of room temperature environments and reacts 30min；
5) reaction solution nephelometric analysis is placed reaction liquid into nephelometer (Hash TL2300) after reaction and is analyzed, and is obtained
Turbidity value；
6) millet paste astringent taste intensity value converts, according to the relational model y=between astringent taste standard substance astringent taste intensity and turbidity value
0.0012x2- 0.3503x+26.609 (wherein y is astringent taste intensity value, and x is turbidity value), conversion obtains 7 millet paste astringent taste intensity
Value.
7) the astringent taste intensity value of astringent taste intensity value obtained by sense organ group and turbidity conversion is subjected to linear analysis, related coefficient
R value reaches 0.96, it was demonstrated that the astringent taste strength analysis method accuracy is higher, as shown in Figure 4.
Embodiment 3, the astringent taste intensity of the verifying analysis commercially available instant tea sample of 7 differences
1) using 7 purchased in the market different instant tea samples as raw material, instant tea sample is dissolved according to 1:200 ratio,
Obtain the millet paste sample of 0.05% (w/w) mass concentration；
2) sensory review group carries out the marking of astringent taste intensity to millet paste sample, obtains referring to established astringent taste intensity scale
Obtain the astringent taste intensity value that 7 different instant tea samples brew millet paste.
3) artificial saliva is configured, according to as follows such as: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate
0.064%, potassium chloride 0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate
0.002%, pig stomach mucin 6.00% and water 93.655% (w/w) configure artificial saliva 100g, further that artificial saliva is dilute
10 times are released, 1000mL artificial saliva dilution is obtained；
4) artificial saliva is reacted with millet paste, and artificial saliva dilution and green tea millet paste are carried out according to the ratio of volume 1:1
Hybrid reaction respectively takes the total 40mL of 20mL to be mixed, and is placed under 30 DEG C of room temperature environments and reacts 30min；
5) reaction solution nephelometric analysis is placed reaction liquid into nephelometer (Hash TL2300) after reaction and is analyzed, and is obtained
Turbidity value；
6) millet paste astringent taste intensity value converts, according to the relational model y=between astringent taste standard substance astringent taste intensity and turbidity value
0.0012x2- 0.3503x+26.609 (wherein y is astringent taste intensity value, and x is turbidity value), conversion obtains 7 millet paste astringent taste intensity
Value.
7) the astringent taste intensity value of astringent taste intensity value obtained by sense organ group and turbidity conversion is subjected to linear analysis, related coefficient
R value reaches 0.98, it was demonstrated that the astringent taste strength analysis method accuracy is higher, as shown in Figure 5.
Embodiment 4 analyzes the astringent taste intensity of 27 green tea samples
1) it using 27 green tea samples as raw material, is made according to tealeaves organoleptic evaluation method national standard (GB/T23776-2018)
Standby millet paste；
2) artificial saliva is configured, according to as follows such as: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate
0.064%, potassium chloride 0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate
0.002%, pig stomach mucin 6.00% and water 93.655% (w/w) configure artificial saliva 100g, further that artificial saliva is dilute
10 times are released, 1000mL artificial saliva dilution is obtained；
3) artificial saliva is reacted with millet paste, and artificial saliva dilution and green tea millet paste are carried out according to the ratio of volume 1:1
Hybrid reaction respectively takes the total 20mL of 10mL to be mixed, and is placed under 25 DEG C of room temperature environments and reacts 30min；
4) reaction solution nephelometric analysis is placed reaction liquid into nephelometer (Hash TL2300) after reaction and is analyzed, and is obtained
Turbidity value；
5) millet paste astringent taste intensity value converts, according to the relational model y=between astringent taste standard substance astringent taste intensity and turbidity value
0.0012x2- 0.3503x+26.609 (wherein y is astringent taste intensity value, and x is turbidity value), conversion obtains 27 millet paste astringent taste intensity
Value, as shown in Figure 6.
Embodiment 5 analyzes the astringent taste intensity of different teas millet paste
1) using green tea, oolong tea, solar dried green tea, yellow tea and black tea sample as raw material, according to tealeaves organoleptic evaluation method state
Family's standard (GB/T 23776-2018) prepares millet paste；
2) artificial saliva is configured, according to as follows such as: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate
0.064%, potassium chloride 0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate
0.002%, pig stomach mucin 6.00% and water 93.655% (w/w) configure artificial saliva 50g, further dilute artificial saliva
10 times, obtain 500mL artificial saliva dilution；
3) artificial saliva is reacted with millet paste, and artificial saliva dilution and green tea millet paste are carried out according to the ratio of volume 1:1
Hybrid reaction respectively takes the total 30mL of 15mL to be mixed, and is placed under 20 DEG C of room temperature environments and reacts 30min；
4) reaction solution nephelometric analysis is placed reaction liquid into nephelometer (Hash TL2300) after reaction and is analyzed, and is obtained
Turbidity value；
5) millet paste astringent taste intensity value converts, according to the relational model y=between astringent taste standard substance astringent taste intensity and turbidity value
0.0012x2- 0.3503x+26.609 (wherein y is astringent taste intensity value, and x is turbidity value), conversion obtain 5 different teas millet paste
Astringent taste intensity value, as shown in Figure 7.
Embodiment 6 analyzes the astringent taste Strength Changes during Pu'er tea pile fermentation
1) it using the 0th of Pu'er tea pile-fermentation the, 2,5,10,15,20,40,60 day sample as raw material, is examined according to tealeaves sense organ
Method national standard (GB/T 23776-2018) is commented to prepare millet paste；
2) artificial saliva is configured, according to as follows such as: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate
0.064%, potassium chloride 0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate
0.002%, pig stomach mucin 6.00% and water 93.655% (w/w) configure artificial saliva 50g, further dilute artificial saliva
10 times, obtain 500mL artificial saliva dilution；
3) artificial saliva is reacted with millet paste, and artificial saliva dilution and green tea millet paste are carried out according to the ratio of volume 1:1
Hybrid reaction respectively takes the total 40mL of 20mL to be mixed, and is placed under 30 DEG C of room temperature environments and reacts 30min；
4) reaction solution nephelometric analysis is placed reaction liquid into nephelometer (Hash TL2300) after reaction and is analyzed, and is obtained
Turbidity value；
5) millet paste astringent taste intensity value converts, according to the relational model y=between astringent taste standard substance astringent taste intensity and turbidity value
0.0012x2- 0.3503x+26.609 (wherein y is astringent taste intensity value, and x is turbidity value), conversion obtains different pile fermentation time tea samples
Millet paste astringent taste intensity value, as shown in Figure 8.
The foregoing is merely the specific implementation case of invention, technical characteristic of the invention is not limited thereto, any correlation
Within the field of the present invention, made changes or modifications all cover within the protection scope of the present invention the technical staff in field.
Embodiment 7, model construction embodiment
1) using astringent material EGCG main in tealeaves as raw material, the catechin EGCG solution of different quality concentration, matter are configured
Measuring concentration is respectively；0,50,100,200,300,400,500,600,800,900,1000,1200 and 1600mg/L.
2) referring to established astringent taste intensity scale, (i.e. 10 points of astringent taste intensity scale methods: 8-10 points are for sensory review group
Very strong astringent taste, 6-8 points are stronger astringent taste, and 4-6 points are moderate strength astringent taste, and 2-4 points are weaker astringent taste, and 0-2 points are very weak puckery
Taste), the marking of astringent taste intensity is carried out to solution example, obtains the astringent taste intensity value that 13 various concentration standard sample solution brew.
3) artificial saliva is configured, according to as follows such as: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate
0.064%, potassium chloride 0.020%, potassium citrate 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate
0.002%, pig stomach mucin 6.00% and water 93.655% (w/w) configure artificial saliva 100g, further that artificial saliva is dilute
10 times are released, 1000mL artificial saliva dilution is obtained；
4) artificial saliva and astringent taste standard sample solution reaction, by artificial saliva dilution and green tea millet paste according to volume 1:1
Ratio carry out hybrid reaction, respectively take the total 40mL of 20mL to be mixed, be placed under 25 DEG C of room temperature environments and react 30min；
5) reaction solution nephelometric analysis is placed reaction liquid into nephelometer (Hash TL2300) after reaction and is analyzed, and is obtained
Turbidity value；
6) standard sample solution astringent taste intensity and turbidity value are subjected to correlation and regression analysis, obtain regression equation y=
0.0012x2- 0.3503x+26.609, y represent astringent taste intensity, and x represents the mass concentration of astringent taste reference substance, and related coefficient reaches
0.98。
Above is only a specific embodiment of the present invention, but structure feature of the invention is not limited thereto, Ren Heben
Within the field of the present invention, made changes or modifications all cover within the protection scope of the present invention the technical staff in field.
Claims (9)
1. a kind of method for analyzing millet paste astringent taste intensity, it is characterised in that the following steps are included:
Astringent taste strength model is provided, the astringent taste strength model is water-soluble according to the astringent taste standard substance of artificial saliva and various concentration
Liquid reaction, using nephelometer analysis reaction after solution turbidity value constructed by, reflection astringent taste intensity value and the turbidity value it
Between relationship；
Millet paste sample to be measured is reacted with artificial saliva, its turbidity value is analyzed using transmissometer, it is strong according to the astringent taste
Model is spent, millet paste astringent taste intensity is calculated by turbidity value.
2. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that the astringent taste standard substance
For catechin EGCG.
3. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that artificial saliva configuration step
Include: according to corresponding ratio, weigh sodium chloride, ammonium nitrate, potassium dihydrogen phosphate, potassium chloride, potassium citrate, sodium lactate, urea,
Monosodium urate, pig stomach mucin and water configure artificial saliva.
4. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that artificial saliva Ingredients Weight
Percentage is as follows: sodium chloride 0.160%, ammonium nitrate 0.033%, potassium dihydrogen phosphate 0.064%, potassium chloride 0.020%, lemon
Sour potassium 0.031%, sodium lactate 0.015%, urea 0.020%, Monosodium urate 0.002%, pig stomach mucin 6.00% and water
93.655%.
5. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that astringent taste standard substance concentration
For 0,50,100,200,400,600,800,1000,1200 and 1600mg/L.
6. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that artificial saliva and astringent taste mark
After quasi- substance reactant aqueous solution refers to that artificial saliva first dilutes 10 times, then with astringent taste standard substance aqueous solution according to volume 1:1
Hybrid reaction is carried out, reaction environment temperature is 20-30 DEG C.
7. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that astringent taste standard substance concentration
Relationship between astringent taste intensity value are as follows: I=-3E-09C3+5E-06C2+ 0.005C+0.025, I represent astringent taste intensity, and C is represented
The mass concentration of astringent taste reference substance.
8. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that the astringent taste strength model
For y=0.0012x2- 0.3503x+26.609, wherein y is astringent taste intensity value, and x is turbidity value.
9. a kind of method for analyzing millet paste astringent taste intensity as described in claim 1, it is characterised in that millet paste sample can be green
Tea, oolong tea, black tea, white tea, dark green tea and yellow tea brew one or more of mixing of millet paste, be also possible to tea beverage, instant tea,
The clarification dilute solution of inspissated juice etc., the soluble solid content of millet paste are 0~2% (w/w).
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| CN114965907A (en) * | 2022-04-02 | 2022-08-30 | 浙江大学 | Rapid tea grade detection method based on turbidity difference |
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Application publication date: 20190104 Assignee: Hunan chayue Cultural Industry Development Group Co.,Ltd. Assignor: TEA Research Institute CHINESE ACADEMY OF AGRICULTURAL SCIENCES Contract record no.: X2024980002367 Denomination of invention: A method for analyzing the astringency intensity of tea soup Granted publication date: 20201113 License type: Common License Record date: 20240301 |