CN114166923B - Method for evaluating bad taste grade of green tea - Google Patents
Method for evaluating bad taste grade of green tea Download PDFInfo
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- CN114166923B CN114166923B CN202110787263.1A CN202110787263A CN114166923B CN 114166923 B CN114166923 B CN 114166923B CN 202110787263 A CN202110787263 A CN 202110787263A CN 114166923 B CN114166923 B CN 114166923B
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 69
- 235000009569 green tea Nutrition 0.000 title claims abstract description 59
- 206010013911 Dysgeusia Diseases 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 24
- DATAGRPVKZEWHA-YFKPBYRVSA-N N(5)-ethyl-L-glutamine Chemical compound CCNC(=O)CC[C@H]([NH3+])C([O-])=O DATAGRPVKZEWHA-YFKPBYRVSA-N 0.000 claims abstract description 16
- 229940026510 theanine Drugs 0.000 claims abstract description 8
- HHEAADYXPMHMCT-UHFFFAOYSA-N dpph Chemical compound [O-][N+](=O)C1=CC([N+](=O)[O-])=CC([N+]([O-])=O)=C1[N]N(C=1C=CC=CC=1)C1=CC=CC=C1 HHEAADYXPMHMCT-UHFFFAOYSA-N 0.000 claims abstract description 7
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims abstract description 4
- YASYVMFAVPKPKE-UHFFFAOYSA-N acephate Chemical compound COP(=O)(SC)NC(C)=O YASYVMFAVPKPKE-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052785 arsenic Inorganic materials 0.000 claims abstract description 4
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052804 chromium Inorganic materials 0.000 claims abstract description 4
- 239000011651 chromium Substances 0.000 claims abstract description 4
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 claims abstract description 4
- 238000001095 inductively coupled plasma mass spectrometry Methods 0.000 claims abstract description 4
- NNKVPIKMPCQWCG-UHFFFAOYSA-N methamidophos Chemical compound COP(N)(=O)SC NNKVPIKMPCQWCG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 238000002386 leaching Methods 0.000 claims description 18
- 229910021642 ultra pure water Inorganic materials 0.000 claims description 9
- 239000012498 ultrapure water Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 7
- CSCPPACGZOOCGX-UHFFFAOYSA-N Acetone Chemical compound CC(C)=O CSCPPACGZOOCGX-UHFFFAOYSA-N 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 3
- 238000004128 high performance liquid chromatography Methods 0.000 claims description 3
- 229960001952 metrifonate Drugs 0.000 claims description 2
- NFACJZMKEDPNKN-UHFFFAOYSA-N trichlorfon Chemical compound COP(=O)(OC)C(O)C(Cl)(Cl)Cl NFACJZMKEDPNKN-UHFFFAOYSA-N 0.000 claims description 2
- 238000011156 evaluation Methods 0.000 abstract description 23
- 235000019640 taste Nutrition 0.000 abstract description 11
- 235000013305 food Nutrition 0.000 abstract description 3
- 238000005064 physico chemical analysis method Methods 0.000 abstract description 3
- CWFOCCVIPCEQCK-UHFFFAOYSA-N chlorfenapyr Chemical compound BrC1=C(C(F)(F)F)N(COCC)C(C=2C=CC(Cl)=CC=2)=C1C#N CWFOCCVIPCEQCK-UHFFFAOYSA-N 0.000 abstract description 2
- 238000005259 measurement Methods 0.000 abstract description 2
- 230000002000 scavenging effect Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 description 13
- 235000013616 tea Nutrition 0.000 description 10
- 238000012986 modification Methods 0.000 description 4
- 230000004048 modification Effects 0.000 description 4
- 235000014347 soups Nutrition 0.000 description 4
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000007429 general method Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 206010019133 Hangover Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 206010039424 Salivary hypersecretion Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000007794 irritation Effects 0.000 description 1
- 229920006008 lipopolysaccharide Polymers 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000000447 pesticide residue Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000008213 purified water Substances 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 208000026451 salivation Diseases 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 238000012549 training Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
- G01N27/62—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means by investigating the ionisation of gases, e.g. aerosols; by investigating electric discharges, e.g. emission of cathode
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N30/00—Investigating or analysing materials by separation into components using adsorption, absorption or similar phenomena or using ion-exchange, e.g. chromatography or field flow fractionation
- G01N30/02—Column chromatography
- G01N30/62—Detectors specially adapted therefor
- G01N30/72—Mass spectrometers
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/0001—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00 by organoleptic means
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N33/00—Investigating or analysing materials by specific methods not covered by groups G01N1/00 - G01N31/00
- G01N33/02—Food
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- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Physics & Mathematics (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Medicinal Chemistry (AREA)
- Electrochemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Other Investigation Or Analysis Of Materials By Electrical Means (AREA)
Abstract
The invention belongs to the technical field of food measurement, and relates to a method for evaluating bad taste grade of green tea. The method comprises the following steps: (1) Detecting the content of lead, arsenic and chromium in green tea samples by adopting an inductively coupled plasma mass spectrometry; (2) Detecting the content of methamidophos, acephate and chlorfenapyr in the green tea sample by adopting a gas chromatography-mass spectrometry method; (3) detecting the theanine content in the green tea; (4) measuring the level of green tea scavenging DPPH; (5) Calculating to obtain a green tea bad taste value by using the data obtained in (1), (2), (3) and (4); (6) obtaining the bad taste grade according to the bad taste value. The method utilizes a physicochemical analysis method to determine the bad taste grade of the green tea, and solves the problems of poor stability and low repeatability caused by subjective judgment on the taste evaluation of the green tea in the existing green tea industry.
Description
Technical Field
The invention relates to the technical field of food measurement, in particular to a method for evaluating bad taste grade of green tea.
Background
Green tea is one of the special economic crops in China, has a long history of drinking in China, and is known as 'national drink'. A great deal of scientific researches prove that the tea contains functional components closely related to human health, including tea polyphenol, caffeine, lipopolysaccharide, theanine and the like. The tea has the pharmacological effects of refreshing, clearing heart fire, clearing summer heat, promoting digestion, resolving phlegm, removing greasiness, reducing weight, clearing heart fire, relieving restlessness, removing toxic substance, relieving hangover, promoting salivation, quenching thirst, reducing pathogenic fire, improving eyesight, relieving dysentery, and removing dampness.
Of course, the reason green tea does not deteriorate in china is its good mouthfeel and taste in addition to its truly existing efficacy. The green tea has fresh and cool taste, mellow taste and sweet and cool aftertaste, and the tea soup has irritation and astringency, is emerald green, clear and transparent, has strong and durable fragrance, and has full mouth and body fluid production, smooth and full throat and fragrance remained on the teeth after the green tea is drunk.
At present, the green tea grade is evaluated mainly by means of sensory evaluation, such as "SB/T10157-1993 tea sensory evaluation method" and "NY/T787-2004 tea sensory evaluation general method". The method comprises scoring the appearance, aroma, soup color, taste and leaf base of green tea by sensory evaluation personnel according to the feeling and standard sample, and determining corresponding grade. Although such methods can better evaluate the specific grade of green tea samples, the following technical drawbacks are inevitable: (1) The sensory evaluation personnel are inevitably influenced by subjective factors of physiology, mood and physical state so as to influence objective evaluation results; (2) The sensory evaluation personnel can obtain relatively real data through a great deal of professional training, and the time and effort are more; (3) The current taste evaluation basically belongs to positive good taste evaluation, and lacks negative bad taste evaluation.
Disclosure of Invention
In view of the above, the present invention aims to provide a method for evaluating the bad taste grade of green tea, which uses a physicochemical analysis method to determine the bad taste grade of green tea, and solves the problems of poor stability and low repeatability caused by subjective judgment on the taste evaluation in the current green tea industry.
In order to achieve the above purpose, the present invention provides the following technical solutions:
a method for evaluating the poor mouthfeel grade of green tea comprising the steps of:
step one, soaking 1g of green tea sample in 50mL of ultrapure water at 80 ℃ for 30min to obtain green tea leaching solution 1, detecting the content of lead, arsenic and chromium elements in the green tea leaching solution 1 by adopting an inductively coupled plasma mass spectrometry, and marking the content as J1, J2 and J3 respectively in mg/kg;
preparing 1g of green tea sample into 1mL of acetone detection solution, and detecting the contents of methamidophos, acephate and trichlorfon in the green tea sample by adopting a gas chromatography-mass spectrometry method, wherein the contents are respectively recorded as N1, N2 and N3 in mg/kg;
step three, soaking 1g of green tea sample in 50mL of ultrapure water at 80 ℃ for 30min to obtain green tea leaching solution 2, detecting the theanine content in the green tea leaching solution 2 by adopting a high performance liquid chromatography, and marking the theanine content as CA in g/kg;
step four, soaking 1g of green tea sample in 10mL of ultrapure water at 80 ℃ for 30min to obtain green tea leaching solution 3, adding the green tea leaching solution 3 into 10mL of DPPH solution with the concentration of 100 mu mol/L, and determining the clearance rate of DPPH and marking as K;
step five, calculating the bad taste value of the green tea sample according to the formula 1:
poor mouthfeel value
Step six, when the bad taste value S is smaller than 0.5, the bad taste grade of the green tea sample is grade 3; when the bad taste value S is more than or equal to 0.5 and less than 1.0, the bad taste grade of the green tea sample is grade 2; when the bad taste value S is 1.0 or more, the bad taste grade of the green tea sample is 1 grade.
The greater the bad mouthfeel grade, the more severe the bad mouthfeel.
The invention has the following advantages and beneficial effects:
compared with the method for sensory evaluation of green tea in the current food field, the method provided by the invention has the following obvious advantages and improvements:
1. according to the technical scheme, the negative bad taste grade is obtained by fitting positive theanine, the capability of removing free radicals and the concentration of negative heavy metal and pesticide residues, and the blank of the lack of bad taste evaluation in the prior art is filled.
2. The technical scheme of the method adopts a physicochemical analysis method to evaluate bad mouthfeel, overcomes subjective fluctuation of sensory evaluator in the prior art, and improves stability.
DETAILED DESCRIPTION OF EMBODIMENT (S) OF INVENTION
The invention discloses a method for evaluating the bad taste grade of green tea, and a person skilled in the art can refer to the content of the text and properly improve the parameter implementation. It is expressly noted that all such similar substitutions and modifications will be apparent to those skilled in the art, and are deemed to be included in the present invention. While the method of the present invention has been described in terms of preferred embodiments, it will be apparent to those skilled in the relevant art that the invention can be practiced and practiced with modification and alteration and combination of the methods and uses described herein without departing from the spirit and scope of the invention.
In order to better illustrate the present invention, the following description is given by way of examples.
Example 1:
in this example, two green tea samples were selected as evaluation samples, designated as sample a and sample B, respectively.
Step one, respectively soaking 1g of sample A and sample B in 50mL of 80 ℃ ultrapure water for 30min to obtain a sample A and a sample B leaching solution 1, and detecting the content of lead, arsenic and chromium elements in the sample A and the sample B leaching solution 1 by adopting an inductively coupled plasma mass spectrometry, wherein the results are shown in a table 1;
step two, preparing 1g of sample A and sample B into 1mL of acetone detection solution, detecting the content of methamidophos, acephate and chlorfenapyr in the green tea sample by adopting a gas chromatography-mass spectrometry method, wherein the content is expressed in mg/kg, and the results are shown in Table 1;
step three, 1g of sample A and sample B are soaked in 50mL of ultrapure water at 80 ℃ for 30min to obtain a sample A and a sample B leaching solution 2, the content of theanine in the sample A and the sample B leaching solution 2 is detected by adopting a high performance liquid chromatography, and the results are shown in the table 1 in units of g/kg;
step four, 1g of sample A and sample B are soaked in 10mL of ultrapure water at 80 ℃ for 30min to obtain a sample A and a sample B leaching solution 3, the sample A and the sample B leaching solution 3 are added into 10mL of DPPH solution with the concentration of 100 mu mol/L, and the clearance rate of DPPH is measured, and the results are shown in Table 1;
step five, calculating bad taste values of the sample A and the sample B according to a formula 1:
poor mouthfeel value
According to the poor taste value S less than 0.5, the poor taste grade is grade 3; when the bad taste value S is more than or equal to 0.5 and less than 1.0, the bad taste grade is grade 2; when the bad taste value S was 1.0 or more, the bad taste grade of the sample a and the sample B was evaluated by the standard of the bad taste grade of 1 ", and the results are shown in table 1. As can be seen from table 1, sample B had a lower grade of poor mouthfeel than sample a, indicating a better mouthfeel.
Table 1 results of evaluation of bad mouthfeel of samples a and B
Example 2:
step one, respectively taking 4g of a sample A and a sample B, and brewing with 200mL of purified water at 80 ℃ to form tea soup;
step two, 8 sensory evaluation staff are selected, and the taste evaluation is carried out on the tea soup in the step one according to the method in the SB/T10157-1993 tea sensory evaluation method and the method in the NY/T787-2004 tea sensory evaluation general method by a forward scale of 0 to 100 minutes, and the results are shown in the table 2.
Table 2 results of sensory evaluation of samples a and B
As can be seen from table 2, there is a clear difference in the forward scores of sample a and sample B, which are obtained using the sensory evaluation methods currently used, meaning that sample B had better forward mouthfeel than sample a, corresponding to the results in table 1. The technical scheme of the invention can provide good evaluation results of bad taste of green tea.
The foregoing is merely illustrative of specific embodiments of this invention and it will be appreciated by those skilled in the art that variations and modifications may be made without departing from the principles of the invention, and it is intended to cover such modifications and variations as fall within the scope of the invention.
Claims (2)
1. A method for evaluating the bad taste grade of green tea, comprising the steps of:
step one, soaking 1g of green tea sample in 50mL of ultrapure water at 80 ℃ for 30min to obtain green tea leaching solution 1, detecting the content of lead, arsenic and chromium elements in the green tea leaching solution 1 by adopting an inductively coupled plasma mass spectrometry, and marking the content as J1, J2 and J3 respectively in mg/kg;
preparing 1g of green tea sample into 1mL of acetone detection solution, detecting the contents of methamidophos, acephate and trichlorfon in the green tea sample by adopting a gas chromatography-mass spectrometry method, and marking the contents as N1, N2 and N3 respectively by taking mg/kg as a unit;
step three, soaking 1g of green tea sample in 50mL of ultrapure water at 80 ℃ for 30min to obtain green tea leaching solution 2, detecting the theanine content in the green tea leaching solution 2 by adopting a high performance liquid chromatography, and marking the theanine content as CA in g/kg;
step four, soaking 1g of green tea sample in 10mL of ultrapure water at 80 ℃ for 30min to obtain green tea leaching solution 3, adding the green tea leaching solution 3 into 10mL of DPPH solution with the concentration of 100 mu mol/L, and determining the clearance rate of DPPH and marking as K;
step five, calculating the bad taste value of the green tea sample according to the formula 1:
poor mouthfeel value
Step six, when the bad taste value S is smaller than 0.5, the bad taste grade of the green tea sample is grade 3; when the bad taste value S is more than or equal to 0.5 and less than 1.0, the bad taste grade of the green tea sample is grade 2; when the bad taste value S is 1.0 or more, the bad taste grade of the green tea sample is 1 grade.
2. The method of claim 1, wherein the greater the level of bad mouthfeel, the more severe the bad mouthfeel.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009014700A (en) * | 2007-01-31 | 2009-01-22 | Osaka Univ | Green tea quality prediction method |
| CN103558311A (en) * | 2013-11-13 | 2014-02-05 | 安徽农业大学 | Bitter and astringent green tea flavors judging method based on tea leaf biochemical components |
| CN108088827A (en) * | 2017-12-15 | 2018-05-29 | 中国石油大学(华东) | It is a kind of using carbon quantum dot as the phenol antioxidant content assaying method of fluorescence indicator |
| CN108663491A (en) * | 2018-05-03 | 2018-10-16 | 江西六艺斋茶叶有限公司 | The Quality Analysis Methods of one plant tea |
| CN108982687A (en) * | 2018-06-29 | 2018-12-11 | 广西梧州圣源茶业有限公司 | A kind of measuring method of six forts tea tea product grade |
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2021
- 2021-07-13 CN CN202110787263.1A patent/CN114166923B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2009014700A (en) * | 2007-01-31 | 2009-01-22 | Osaka Univ | Green tea quality prediction method |
| CN103558311A (en) * | 2013-11-13 | 2014-02-05 | 安徽农业大学 | Bitter and astringent green tea flavors judging method based on tea leaf biochemical components |
| CN108088827A (en) * | 2017-12-15 | 2018-05-29 | 中国石油大学(华东) | It is a kind of using carbon quantum dot as the phenol antioxidant content assaying method of fluorescence indicator |
| CN108663491A (en) * | 2018-05-03 | 2018-10-16 | 江西六艺斋茶叶有限公司 | The Quality Analysis Methods of one plant tea |
| CN108982687A (en) * | 2018-06-29 | 2018-12-11 | 广西梧州圣源茶业有限公司 | A kind of measuring method of six forts tea tea product grade |
Non-Patent Citations (1)
| Title |
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| 特异茶树品种"紫娟"不同茶产品主要化学成分及其抗氧化活性分析;吕海鹏;梁名志;张悦;王立波;林智;;食品科学(12);全文 * |
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