Path:
Home >
GB/T >
Page63 > GB/T 35825-2018
Price & Delivery
US$119.00 · In stock · Download in 9 secondsGB/T 35825-2018: The method of tea classification by chemical analysis
Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See
step-by-step procedureStatus: Valid
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| GB/T 35825-2018 | English | 119 |
Add to Cart
|
3 days [Need to translate]
|
The method of tea classification by chemical analysis
|
Click to Preview a similar PDF
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 | 6,680 |
| 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.
...
