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
- Publication number
- 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
- Authority
- CN
- China
- Prior art keywords
- seed oil
- tea seed
- light
- sample
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000010495 camellia oil Substances 0.000 title claims abstract description 107
- 238000000034 method Methods 0.000 title claims abstract description 106
- 230000008569 process Effects 0.000 title claims abstract description 76
- 238000007670 refining Methods 0.000 claims abstract description 38
- 235000018597 common camellia Nutrition 0.000 claims description 21
- 238000009792 diffusion process Methods 0.000 claims description 10
- 235000019640 taste Nutrition 0.000 claims description 8
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 230000005540 biological transmission Effects 0.000 claims description 6
- 235000015097 nutrients Nutrition 0.000 claims description 5
- 239000002778 food additive Substances 0.000 claims description 3
- 235000013373 food additive Nutrition 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000000149 argon plasma sintering Methods 0.000 claims description 2
- 239000000463 material Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 241000209507 Camellia Species 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 239000003921 oil Substances 0.000 abstract description 10
- 235000019198 oils Nutrition 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 239000003086 colorant Substances 0.000 abstract description 2
- 240000001548 Camellia japonica Species 0.000 description 21
- 244000269722 Thea sinensis Species 0.000 description 9
- 239000000654 additive Substances 0.000 description 8
- 235000019658 bitter taste Nutrition 0.000 description 6
- 239000008157 edible vegetable oil Substances 0.000 description 6
- 239000010773 plant oil Substances 0.000 description 5
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 4
- 239000002994 raw material Substances 0.000 description 4
- 235000015112 vegetable and seed oil Nutrition 0.000 description 4
- 235000006468 Thea sinensis Nutrition 0.000 description 3
- 238000003825 pressing Methods 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 241000526900 Camellia oleifera Species 0.000 description 2
- 235000005593 Camellia sinensis f parvifolia Nutrition 0.000 description 2
- 244000041840 Camellia sinensis f. parvifolia Species 0.000 description 2
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 2
- 108090000790 Enzymes Proteins 0.000 description 2
- 240000003553 Leptospermum scoparium Species 0.000 description 2
- 235000015459 Lycium barbarum Nutrition 0.000 description 2
- 235000019606 astringent taste Nutrition 0.000 description 2
- 230000004071 biological effect Effects 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000001569 carbon dioxide Substances 0.000 description 2
- 239000010779 crude oil Substances 0.000 description 2
- 238000007731 hot pressing Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000002386 leaching Methods 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000002904 solvent Substances 0.000 description 2
- 241000894007 species Species 0.000 description 2
- 238000000194 supercritical-fluid extraction Methods 0.000 description 2
- ZFXYFBGIUFBOJW-UHFFFAOYSA-N theophylline Chemical compound O=C1N(C)C(=O)N(C)C2=C1NC=N2 ZFXYFBGIUFBOJW-UHFFFAOYSA-N 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 241000772925 Camellia semiserrata Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 235000005295 Elaeagnus orientalis Nutrition 0.000 description 1
- 244000223021 Elaeagnus orientalis Species 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000002515 guano Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 229960000278 theophylline Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
Images
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Physics & Mathematics (AREA)
- General Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Analytical Chemistry (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Physics & Mathematics (AREA)
- Immunology (AREA)
- Pathology (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Plasma & Fusion (AREA)
- Investigating Or Analysing Materials By Optical Means (AREA)
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.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911341861.5A CN111007060A (en) | 2019-12-24 | 2019-12-24 | Low-temperature refining-free process tea seed oil identification method and device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911341861.5A CN111007060A (en) | 2019-12-24 | 2019-12-24 | Low-temperature refining-free process tea seed oil identification method and device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111007060A true CN111007060A (en) | 2020-04-14 |
Family
ID=70117456
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911341861.5A Pending CN111007060A (en) | 2019-12-24 | 2019-12-24 | Low-temperature refining-free process tea seed oil identification method and device |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111007060A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1246253A (en) * | 1996-12-24 | 2000-03-01 | 三菱电机株式会社 | Color characteristic measuring apparatus and method, and storage medium of image pickup data |
| CN102288565A (en) * | 2011-07-29 | 2011-12-21 | 河南省农科院农副产品加工研究所 | Method for rapidly detecting adulteration of sesame oil |
| CN103792233A (en) * | 2014-03-04 | 2014-05-14 | 河南工业大学 | Device and method for simultaneously detecting potassium bromate and benzoyl peroxide in wheat meal |
| CN104789349A (en) * | 2015-03-31 | 2015-07-22 | 湖南大三湘油茶科技有限公司 | Super virgin camellia oil and preparation method thereof |
| CN108469303A (en) * | 2018-01-22 | 2018-08-31 | 河海大学 | A kind of solution colour sensor |
| WO2019134850A1 (en) * | 2018-01-04 | 2019-07-11 | Chr. Hansen Natural Colors A/S | Color measurements of turbid liquids |
| WO2019203193A1 (en) * | 2018-04-17 | 2019-10-24 | 富士フイルム株式会社 | Imaging system, imaging method, and program |
-
2019
- 2019-12-24 CN CN201911341861.5A patent/CN111007060A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1246253A (en) * | 1996-12-24 | 2000-03-01 | 三菱电机株式会社 | Color characteristic measuring apparatus and method, and storage medium of image pickup data |
| CN102288565A (en) * | 2011-07-29 | 2011-12-21 | 河南省农科院农副产品加工研究所 | Method for rapidly detecting adulteration of sesame oil |
| CN103792233A (en) * | 2014-03-04 | 2014-05-14 | 河南工业大学 | Device and method for simultaneously detecting potassium bromate and benzoyl peroxide in wheat meal |
| CN104789349A (en) * | 2015-03-31 | 2015-07-22 | 湖南大三湘油茶科技有限公司 | Super virgin camellia oil and preparation method thereof |
| WO2019134850A1 (en) * | 2018-01-04 | 2019-07-11 | Chr. Hansen Natural Colors A/S | Color measurements of turbid liquids |
| CN108469303A (en) * | 2018-01-22 | 2018-08-31 | 河海大学 | A kind of solution colour sensor |
| WO2019203193A1 (en) * | 2018-04-17 | 2019-10-24 | 富士フイルム株式会社 | Imaging system, imaging method, and program |
Non-Patent Citations (2)
| Title |
|---|
| 国家市场监督管理总局中国国家标准化管理委员会: "《中华人民共和国国家标准GB/T 11765-2018》", 14 May 2018 * |
| 庞琳 等: "基于机器视觉系统测量有色溶液浓度的方法研究", 《东北电力学院学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Fang et al. | Flavour analysis of different varieties of camellia seed oil and the effect of the refining process on flavour substances | |
| Muzzaffar et al. | Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy | |
| de Lima et al. | In vitro bioaccessibility of copper, iron, zinc and antioxidant compounds of whole cashew apple juice and cashew apple fibre (Anacardium occidentale L.) following simulated gastro-intestinal digestion | |
| Maria do Socorro et al. | Bioactive compounds and antioxidant capacities of 18 non-traditional tropical fruits from Brazil | |
| Khalafi et al. | Characterization and classification of several monofloral Iranian honeys based on physicochemical properties and antioxidant activity | |
| Yalcin et al. | Investigation of textural, functional, and sensory properties of muffins prepared by adding grape seeds to various flours | |
| Oloniyo et al. | Orange‐fleshed sweet potatoes composite bread: A good carrier of beta (β)‐carotene and antioxidant properties | |
| de Souza et al. | Fruit‐based drink sensory, physicochemical, and antioxidant properties in the Amazon region: Murici (Byrsonima crassifolia (L.) Kunth and verbascifolia (L.) DC) and tapereba (Spondia mombin) | |
| Coelho et al. | Influence of harvesting factors on sensory attributes and phenolic and aroma compounds composition of Cymbopogon citratus leaves infusions | |
| Sun et al. | Food additives | |
| Martins et al. | Fortification of wheat bread with agroindustry by‐products: statistical methods for sensory preference evaluation and correlation with color and crumb structure | |
| Dartora et al. | Kombuchas from black tea, green tea, and yerba-mate decocts: Perceived sensory map, emotions, and physicochemical parameters | |
| Emir et al. | Effects of roasting and enzyme pretreatments on yield and quality of cold-pressed poppy seed oils | |
| Souza et al. | Production of nutritious flour from residue custard apple (Annona squamosa L.) for the development of new products | |
| Karasu et al. | Characterization of some bioactive compounds and physicochemical propertiesof grape varieties grown in Turkey: thermal degradation kinetics of anthocyanin | |
| Arora et al. | Physicochemical and Bioactive Compounds in Carrot and Beetroot Juice. | |
| Nassur et al. | Black garlic: Transformation effects, characterization and consumer purchase intention | |
| Meléndez-Martínez et al. | Rapid assessment of vitamin A activity through objective color measurements for the quality control of orange juices with diverse carotenoid profiles | |
| Olagunju et al. | Physiochemical, antioxidant properties and carotenoid retention/loss of culinary processed orange fleshed sweet potato | |
| Jachna et al. | Bioactive compounds in pindo palm (Butia capitata) juice and in pomace resulting of the extraction process | |
| Dewan et al. | Process characterization for tisane development using pomegranate waste: an herbal drink optimization strategy | |
| Hernanz et al. | Multivariate statistical analysis of the color− anthocyanin relationships in different soilless-grown strawberry genotypes | |
| CN111007060A (en) | Low-temperature refining-free process tea seed oil identification method and device | |
| Akujobi et al. | Nutrient composition, phytochemical and sensory properties of zobo (Hibiscus sabdariffa) drinks substituted with pineapple (Ananas comosus) and orange (Citrus sinensis) juices. | |
| Becker et al. | Characterization of'Sabará'Jabuticabas at different maturation stages |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20200414 |
|
| RJ01 | Rejection of invention patent application after publication |