GB/T 35825-2018 English PDF

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GB/T 35825-2018: The method of tea classification by chemical analysis
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Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 35825-2018	119	Add to Cart	3 days	The method of tea classification by chemical analysis	Valid

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Basic data

Standard ID: GB/T 35825-2018 (GB/T35825-2018)
Description (Translated English): The method of tea classification by chemical analysis
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X55
Classification of International Standard: 67.140.10
Word Count Estimation: 6,637
Date of Issue: 2018-02-06
Date of Implementation: 2018-06-01
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 35825-2018: The method of tea classification by chemical analysis

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
The method of tea classification by chemical analysis ICS 67.140.10 X55 National Standards of People's Republic of China Chemical classification of tea Published on.2018-02-06 2018-06-01 Implementation General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the All-China Federation of Supply and Marketing Cooperatives. This standard is under the jurisdiction of the National Tea Standardization Technical Committee (SAC/TC339). This standard was drafted by. Anhui Agricultural University, All China Federation of Supply and Marketing Cooperatives Hangzhou Tea Research Institute, Fujian Agriculture and Forestry University, China Agriculture Academy of Tea Research Institute, Anhui Institute of Quality and Standardization, South China Agricultural University. The main drafters of this standard. Wan Xiaochun, Ning Jingming, Li Daxiang, Zhou Weilong, Zhang Zhengzhu, Sun Weijiang, Lu Chengyin, Zhang Shisheng, Wang Dengliang, Cao Qiong. Chemical classification of tea

1 Scope

This standard specifies the terms and definitions of tea chemical classification methods, the principle, the detection and expression of characteristic constituent factors, and the step-by-step discriminator Reclassification of laws and classification results. This standard applies to the classification of green tea, black tea, oolong tea (green tea), white tea, yellow tea, and black tea. This standard does not apply to reprocessed tea products based on these basic teas.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB/T 8302 tea sampling Preparation of GB/T 8303 Tea Grated Samples and Determination of Dry Matter Content GB/T 8312 Tea Caffeine Determination GB/T 8313 Test Method for Tea Polyphenols and Catechins in Tea GB/T 23193 Determination of theanine in tea leaves by high performance liquid chromatography GB/T 23776 Tea sensory evaluation method GB/T 30766 Tea Classification

3 Terms and Definitions

The terms and definitions defined in GB/T 30766 and the following terms apply to this document. 3.1 Characteristic Composition Factorscharacteristiccompositionfactor One or more constituent factors that can be reflected by the statistical method to reflect tea characteristics. 3.2 Stepwiseidentificationofsixteacategories Using statistically and stepwise analysis methods to identify the unknown tea samples using green tea, black tea, and oolong tea (Green tea), white tea, yellow tea, and black tea.

4 Principle

Through the detection of the main chemical constituents in the six major teas, a statistical analysis method was used to identify special teas that could represent different teas. Indicative component factors, the use of characteristic component factors combined with discriminative models to classify tea samples, discriminate unknown tea samples are green tea, black tea, oolong tea (Green tea), white tea, yellow tea, and black tea.

5 Detection and Expression of Characteristic Component Factors

5.1 Sampling According to the provisions of GB/T 8302. ......

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