CN111007060A - Low-temperature refining-free process tea seed oil identification method and device - Google Patents
Low-temperature refining-free process tea seed oil identification method and device Download PDFInfo
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- CN111007060A CN111007060A CN201911341861.5A CN201911341861A CN111007060A CN 111007060 A CN111007060 A CN 111007060A CN 201911341861 A CN201911341861 A CN 201911341861A CN 111007060 A CN111007060 A CN 111007060A
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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
- G01N21/78—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 change of colour
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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
- G01N21/01—Arrangements or apparatus for facilitating the optical investigation
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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
- G01N21/17—Systems in which incident light is modified in accordance with the properties of the material investigated
- G01N21/59—Transmissivity
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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
- G01N21/01—Arrangements or apparatus for facilitating the optical investigation
- G01N2021/0106—General arrangement of respective parts
- G01N2021/0112—Apparatus in one mechanical, optical or electronic block
Abstract
The invention discloses a method and a device for identifying low-temperature non-refined process tea seed oil, wherein the method comprises the steps of firstly placing a sample to be detected in a light-shading box before a light-diffusing plate, and carrying out color comparison with a low-temperature non-refined process tea seed oil standard sample under dark white scattered light in the light-shading box, wherein the transmitted light of the standard sample is yellow green with fluorescence; if the transmitted light color of the sample to be detected is close to that of the standard sample, the sample to be detected can be judged to be low-temperature non-refined process tea seed oil; if the transmitted light of the sample to be detected has no yellow green with fluorescence sense, and only has pure yellow brown or colorless, the sample to be detected can be judged to be high-temperature refined tea seed oil or not to be tea seed oil at all. The invention identifies the tea seed oil according to the characteristic that the tea seed oil shows different colors when dark white scattering light is transmitted in the low-temperature non-refining process, and can quickly judge the production process of the finished oil and judge the nutritional value of the finished oil by utilizing the color difference.
Description
Technical Field
The invention relates to a method and a device for identifying tea seed oil by a low-temperature refining-free process, belonging to the technical field of tea seed oil identification.
Background
About 220 species of the tea (Camellia L) family, more than 190 species in China; among the most economically valuable are tea tree (c.sinensis Kuntze), camellia oleifera tree (c.oleeiera Abel), camellia guano (c.semiserrata Chi) and camellia tree (c.japonica L.). The edible oil produced by using seeds of a tea plant belonging to the genus Camellia (Camellia L) as a raw material sold in the market at present mainly comprises Camellia seed oil (Camellia oil) and tea seed oil, wherein the Camellia seed oil is woody plant edible oil produced by using seeds of a Camellia tree (Camellia oleifera) as a raw material, and the tea seed oil is novel woody plant edible oil produced by using seeds of a tea tree (Camellia sinensis) as a raw material. The two kinds of edible woody plant oil have the functions of health care as the edible woody plant oil is rich in unsaturated fatty acid, vitamin E, tea polyphenol, theophylline and other components besides the functions of common edible oil; modern medical research shows that the bioactive components in the two kinds of edible woody plant oil have the functions of preventing and treating cardiovascular and cerebrovascular diseases, lowering blood pressure, resisting radiation, resisting oxidation, maintaining beauty, delaying senility, relaxing bowel and the like, so that the two kinds of edible woody plant oil are known as oriental olive oil, wherein the tea seed oil is also designated as edible oil for astronauts in China.
The current production processes of the camellia oleosa seed oil and the camellia oleosa seed oil mainly comprise a hot pressing process, a cold pressing process, a fermentation process, a water enzyme process, a general solvent leaching process, a carbon dioxide supercritical extraction process and the like, and although the different production processes have advantages and disadvantages, the production processes can be divided into three categories from the quality of the produced oil product: a high-temperature refining process, a low-temperature non-refining process and a low-temperature refining process. The high-temperature refining process comprises a hot pressing process, a general solvent leaching process, a carbon dioxide supercritical extraction process and the like, and the production process of the processes needs higher temperature and refining links, and the high-temperature and refining links can cause a great amount of loss or loss of physiological activity of the specific nutrient components (oil additives) of the crude tea seed oil, so that the high-grade nutritional characteristics of the two high-grade woody plant oils are lost. The low-temperature non-refining process comprises a fermentation process, a cold pressing process and a water enzyme process, wherein a high-temperature process is not adopted in the production process, the specific nutrient components (oil additives) of the camellia seeds and the tea seed finished oil can be retained to the maximum extent, the camellia seeds and the tea seed crude oil of the cold pressing process have bitter taste and natural odor, and some manufacturers can carry out high-temperature refining on the camellia seeds and the tea seed crude oil in order to remove the bitter taste and the natural odor, namely the former low-temperature refining process, the low-temperature process of adding a refining link, namely the camellia seeds and the tea seed oil, and the nutrient components of the camellia seeds and the tea seed oil have little difference from the high-temperature refining process, so that the low-temperature advantages of the camellia seeds and the tea seed oil are famous for being actually killed, and.
In summary, the finished tea seed oil (including all edible oil made from seeds of the tea plant of the genus Camellia (Camellia L) as raw materials) can be classified into two categories according to different production processes: the finished tea seed oil is prepared by a high-temperature refining process and a low-temperature non-refining process; from the aspect of nutritional quality, the tea seed oil is best finished by a low-temperature non-refining process, the specific nutritional ingredients of the tea seed oil are most reserved, and the production cost is also highest. Therefore, the finished tea seed oil with the high-temperature refined process is often used in the finished tea seed oil market to be sold as the finished tea seed oil without the low-temperature refined process, so that a larger profit is earned, and consumers draw high prices without buying the real finished tea seed oil with the low-temperature refined process and high nutritive value.
Up to now, there is no method and device capable of rapidly distinguishing the finished tea seed oil with refining process at high temperature from the finished tea seed oil without refining process at low temperature.
Disclosure of Invention
The invention aims to provide a method and a device for identifying low-temperature non-refined process tea seed oil, which are simple to operate, reliable in identification result and low in cost, so as to achieve the purpose of quickly and accurately identifying the low-temperature non-refined process tea seed oil.
The technical scheme of the invention is as follows: a low-temperature non-refining process tea seed oil identification method comprises the steps of firstly, placing a sample to be detected in a light-shading box before a light-diffusing plate, and carrying out color comparison with a low-temperature non-refining process tea seed oil standard sample under the condition of dark white scattering light transmission in the light-shading box, wherein the transmission light of the standard sample is yellow green with fluorescence; if the transmitted light color of the sample to be detected is close to that of the standard sample, the sample to be detected can be judged to be low-temperature non-refined process tea seed oil; if the transmitted light of the sample to be detected has no yellow green with fluorescence sense, and only has pure yellow brown or colorless, the sample to be detected can be judged to be high-temperature refined tea seed oil or not to be tea seed oil at all.
The green fluorescence is generated by exciting an additive with biological activity (a high nutritional value component specific to tea seed oil) in a low-temperature process tea seed oil sample by short-wave light, and the green fluorescence cannot be excited by the short-wave light because the additive of the high-temperature process tea seed oil sample loses the biological activity or the additive component is removed by a refining process. The additives represent the nutrition specificity of the high-grade tea seed oil, and the high-grade tea seed oil is greatly reduced if the additives lose activity or are removed from oil products.
In the above method, if the green component in the transmitted light of the sample to be measured is obviously lighter than that of the standard sample, the reason is as follows: 1) the sample to be tested is low-temperature refined-process-free tea seed oil, but the delivery time is more than 18 months; 2) the sample to be detected is obtained by blending non-low-temperature non-refining process tea seed oil or non-tea seed oil in low-temperature non-refining process tea seed oil, and the more the blended non-low-temperature non-refining process tea seed oil or non-tea seed oil is, the lighter the green is.
In the method, the light shielding box takes the position of an observer as a reference, and the sample to be detected has no side-emitting light and no incident light.
In the method, the light source power of the dark white scattered light is 5-15W; the color temperature is above 5500K; the light scattering plate is a uniform light plate made of PC plastic or other milky white materials; after the dark white scattered light source is combined with the light diffusion plate, no obvious light spot can be seen by naked eyes, and the light intensity is less than 100 lux.
In the method, the sample to be measured can be placed in a cuvette for color comparison, and if the sample to be measured is packaged by a colorless transparent glass bottle or a plastic bottle, the sample to be measured in the bottle can also be directly placed in a light-shielding box for color comparison.
In the method, the low-temperature refining-free process tea seed oil standard sample is fermentation process tea seed oil and tea seed oil produced by Guizhou Yuanheng camellia leaf seed biotechnology limited, the quality of the product meets the national tea seed oil quality standard (GB11765) and the tea seed oil national standard (GB35026), the product has no bitter, astringent, spicy and strange taste, no food additive and is rich in the specific nutrient components of the tea seed oil.
Meanwhile, the invention also provides a low-temperature refining-free process tea seed oil identification device based on the method, which comprises a light shielding box and a dark white light source, wherein the light shielding box is a box with five sealed surfaces and one open surface, a light diffusion plate is arranged in front of a wall plate opposite to the opening of the box, and the dark white light source is arranged behind the light diffusion plate.
Further, the inner wall of the light-proof box is a black suede.
Compared with the prior art, the invention has the advantages that: the invention identifies the tea seed oil according to the characteristic that the tea seed oil shows different colors when dark white scattering light is transmitted in the low-temperature non-refining process, and can quickly judge the production process of the finished oil and judge the nutritional value of the finished oil by utilizing the color difference.
Description of the drawings:
fig. 1 is a schematic structural diagram of the low-temperature refining-free process tea seed oil identification device.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be further described in detail with reference to the following embodiments and the accompanying drawings.
The embodiment of the invention comprises the following steps: referring to fig. 1, the low-temperature non-refining process tea seed oil identification device comprises a light shielding box 1 and a dark white light source 3, wherein the light shielding box 1 is a box with five sealed sides and one open side, a light diffusion plate 2 is arranged in front of a wall plate opposite to the opening of the light shielding box 1, and the dark white light source 3 is arranged behind the light diffusion plate 2. The inner wall of the light shading box 1 is a black suede surface so as to reduce the reflection of stray light to a sample to be detected as much as possible; the whole light shielding box 1 is used for shielding the side-emitting light and the incident light projected on the sample to be measured.
The invention relates to a low-temperature non-refining process tea seed oil identification method, which comprises the steps of firstly placing a sample to be detected in front of a light-diffusing plate 2 in a light-shielding box 1, and carrying out color comparison with a low-temperature non-refining process tea seed oil standard sample under the transmission condition of dark white scattering light emitted by a dark white light source 3 in the light-shielding box 1, wherein the transmission light of the standard sample is yellow green with fluorescence sense; if the transmitted light color of the sample to be detected is close to that of the standard sample, the sample to be detected can be judged to be low-temperature non-refined process tea seed oil; if the transmitted light of the sample to be detected has no yellow green with fluorescence sense, and only has pure yellow brown or colorless, the sample to be detected can be judged to be high-temperature refined tea seed oil or not to be tea seed oil at all. The power of the dark white light source 3 is 10W; the color temperature is 6000K; the light diffusion plate 2 is a milky light uniform plate made of PC plastic; the dark white scattered light generated by the dark white light source 3 is combined with the light diffusion plate 2, no obvious light spot can be seen by naked eyes, and the light intensity is less than 100 lux.
In the method, if the green component in the transmitted light of the sample to be detected is obviously lighter than that of the standard sample, although the sample to be detected can be judged to be the low-temperature refining-free process tea seed oil, the factory leaving time is at least more than one year, or the low-temperature refining-free process tea seed oil is blended with the non-low-temperature refining-free process tea seed oil or the non-tea seed oil, the more the blended non-low-temperature refining-free process tea seed oil or the non-tea seed oil, the lighter the green is.
In the method, the sample to be measured can be placed in a cuvette for color comparison, and if the sample to be measured is a commercially available product packaged by a colorless transparent glass bottle or a plastic bottle, the commercially available product to be measured in the bottle can also be directly placed in the light shielding box 1 for color comparison.
In the method, the low-temperature refining-free process tea seed oil standard sample is fermentation process tea seed oil and tea seed oil produced by Guizhou Yuanheng camellia leaf seed biotechnology limited, the quality of the product meets the national tea seed oil quality standard (GB11765) and the tea seed oil national standard (GB35026), the product has no bitter, astringent, spicy and strange taste, no food additive and is rich in special nutritional ingredients (oil additive) of the tea seed oil.
It is specifically noted that the requirements of the quality standards of GB11765 and GB35026 on the taste of tea seed oil are: "has the inherent taste of tea-seed oil, and has no peculiar smell", the definition of the inherent taste is vague. People in tea seed oil production areas know that tea seed oil has bitter and astringent taste and odor, and some people in the production areas also receive the bitter and astringent taste and odor, which is not even the "inherent taste"? However, most people in non-producing areas are not receptive to this inherent taste; the fermentation process tea seed oil produced by Guizhou Yuanheng camellia leaf seed biotechnology limited company does not have the inherent bitter taste and odor, and the product of the company can meet the optical characteristic requirement of the low-temperature non-refined process tea seed oil and the requirement of no bitter taste and odor; therefore, the low-temperature process tea-seed oil discriminator selects the fermentation process tea-seed oil produced by Guizhou Yuanheng camellia leaf seed biotechnology limited as the standard sample.
The embodiments and the application fields described above are only preferred embodiments of the present invention and are not exhaustive of the possible implementations of the present invention. Any obvious modifications or extensions thereof, without departing from the principles and spirit of the present invention, shall be considered by those skilled in the art to be included within the scope of the present invention as defined in the appended claims.
Claims (8)
1. A low-temperature refining-free process tea seed oil identification method is characterized by comprising the following steps: firstly, placing a sample to be detected in front of a light-diffusing plate in a light-shielding box, and carrying out color comparison with a low-temperature tea seed oil standard sample without refining process under the condition of dark white scattering light transmission in the light-shielding box, wherein the transmission light of the standard sample is yellow green with fluorescence sense; if the transmitted light color of the sample to be detected is close to that of the standard sample, the sample to be detected can be judged to be low-temperature non-refined process tea seed oil; if the transmitted light of the sample to be detected has no yellow green with fluorescence sense, and only has pure yellow brown or colorless, the sample to be detected can be judged to be high-temperature refined tea seed oil or not to be tea seed oil at all.
2. The method for identifying the low-temperature non-refining process tea seed oil as claimed in claim 1, wherein the method comprises the following steps: if the green component in the transmitted light of the sample to be detected is obviously lighter than that of the standard sample, the reasons are as follows: 1) the sample to be tested is low-temperature refined-process-free tea seed oil, but the delivery time is more than 18 months; 2) the sample to be detected is obtained by blending non-low-temperature non-refining process tea seed oil or non-tea seed oil in low-temperature non-refining process tea seed oil, and the more the blended non-low-temperature non-refining process tea seed oil or non-tea seed oil is, the lighter the green is.
3. The method for identifying the low-temperature non-refining process tea seed oil as claimed in claim 1, wherein the method comprises the following steps: in the light shading box, the position of an observer is used as reference, and the sample to be detected has no side light and no incident light.
4. The method for identifying the low-temperature non-refining process tea seed oil as claimed in claim 1, wherein the method comprises the following steps: the light source power of the dark white scattered light is 5-15W; the color temperature is above 5500K; the light scattering plate is a uniform light plate made of PC plastic or other milky white materials; after the dark white scattered light source is combined with the light diffusion plate, no obvious light spot can be seen by naked eyes, and the light intensity is less than 100 lux.
5. The method for identifying the low-temperature non-refining process tea seed oil as claimed in claim 1, wherein the method comprises the following steps: the sample to be measured can be placed into a cuvette for color comparison, and if the sample to be measured is packaged by a colorless transparent glass bottle or a plastic bottle, the sample to be measured in the bottle can also be directly placed into a light shielding box for color comparison.
6. The method for identifying the low-temperature non-refining process tea seed oil as claimed in claim 1, wherein the method comprises the following steps: the low-temperature refining-free process tea seed oil standard sample is fermentation process tea seed oil and tea seed oil produced by Guizhou Yuanheng camellia leaf seed biotechnology limited, the quality of the product meets the national tea seed oil quality standard (GB11765) and the tea seed oil national standard (GB35026), the product has no bitter, astringent, spicy and strange taste, no food additive and is rich in the specific nutrient components of the tea seed oil.
7. A low-temperature non-refining process tea seed oil identification device based on the method of any one of claims 1 to 6 is characterized in that: the device comprises a light shielding box (1) and a dark white light source (3), wherein the light shielding box (1) is a box with five sealed surfaces and one open surface, a light diffusion plate (2) is arranged in front of a wall plate opposite to the opening of the light shielding box (1), and the dark white light source (3) is arranged behind the light diffusion plate (2).
8. The device for identifying the tea seed oil in the low-temperature non-refining process according to claim 7, wherein the device comprises: the inner wall of the light shading box (1) is a black suede.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN113273615A (en) * | 2021-06-08 | 2021-08-20 | 贵州省油菜研究所 | Preparation method of camellia oil crude oil and camellia soap organic liquid |
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