DOI: 10.57760/sciencedb.07857
title: Data set of quality investigation and active ingredient analysis of 25 commercial honeysuckle teas
title: 25份市售金银花代用茶的质量调查及活性成分分析数据集

description: 1. Sample testing  tools and indicatorsIn order to further improve the quality standards of honeysuckle substitute tea, this study investigated and analyzed the quality related characteristics of 25 different brands of honeysuckle substitute tea sold in 2021. According to the general principles for the labeling of prepackaged food, the labeling compliance of 25 commercial honeysuckle substitute teas was checked, and the properties of honeysuckle tea were investigated and evaluated according to agricultural industry standards. Use a pH meter to measure the pH value of the sample; The content of total flavonoids in the sample was determined by ultraviolet spectrophotometry; The content of chlorogenic acid was determined by high performance liquid chromatography. Use statistical tools such as SPSS and Excel to analyze the correlation and distribution characteristics between data. This study found that the consistency of multiple quality related characteristics of 25 commercial honeysuckle substitute teas sold on the market was poor, including label compliance, morphological characteristics, physical and chemical indicators, brewing quality, active ingredients, total flavonoids, chlorogenic acid, and so on. In general, there is a lack of uniform implementation standards for commercial honeysuckle substitute tea. It is recommended that relevant national departments strengthen supervision and improve quality standards.2. Sample testing methodThis dataset contains 25 randomly purchased honeysuckle substitute teas of different brand specifications, numbered 1-25, and records the brand, raw material origin, manufacturer, executive standards, and purchasing channels of honeysuckle substitute teas.(1) 25 commercial honeysuckle substitute teas were tested. Check whether the labels are labeled in accordance with the requirements of GB 7718-2011 General Principles for the Labelling of Prepackaged Food. The label shall include the product name, origin, production date, shelf life, storage method, executive standard, manufacturer, address, etc. The properties of 25 commercial honeysuckle substitute teas were investigated in accordance with NY/T 2303-2013 "Classification and Specification of Agricultural Products: Honeysuckle". The source, executive standard, net content, flowering rate, blackhead rate, impurity rate, flower bud shape and color, grade, dry weight per thousand buds, water content, and extract of honeysuckle samples were tested.(2) Weigh 2 g of the honeysuckle test sample, soak it in 100 mL of boiling water at 100 ℃ in a blue cap glass bottle for 5 minutes, filter and cool it as the test sample solution. Rinse the probe with distilled water and dry its surface with filter paper, then insert the pH meter tip into a certain amount of test solution that can immerse or embed the electrode for measurement. After the reading is stable, directly read to the nearest 0.01, and the result is expressed as the average of three measurements.(3) Take 10 g of each of the 25 samples, dry them in a 65 ℃ constant temperature drying oven for about 4 hours, crush them with a portable high-speed pulverizer for 45 seconds, pass a 60 mesh sieve, place them in a self sealing bag, seal them, and store them away from light. Accurately weigh 0.500 g of sample powder, place in a 10 mL blue cap glass bottle, cap, add 5 mL of 50% ethanol, shake well, and then ultrasonically extract for 30 minutes. After ultrasound is completed and allowed to stand, the extract is filtered into a volumetric flask using filter paper. Rinse the filter paper and the blue silk cap bottle with 50% ethanol, combine the solution, allow the solution to cool to room temperature, and bring to volume with 50% ethanol to the scale. This is the test solution for the determination of total flavonoids content. Use an ultraviolet spectrophotometer to measure the content of flavonoids in the sample.(5) Accurately weigh 0.500 g of sample powder and mix it with 20 mL of 75% methanol solution in a blue cap glass bottle. Weigh it again, seal it, and extract it with ultrasound at 40 kHz for 30 minutes, shaking twice during this period. After ultrasonic extraction, cool and stand at room temperature for weighing again, and use 75% methanol solution to compensate for the loss of solvent to achieve the initial weight. Let stand for 15 minutes, take 1 mL of the supernatant, and use 0.45 μ Filter the sample solution of chlorogenic acid by using a m microporous filter head in a 1 m LEP tube and store it in cold storage for testing. The content of chlorogenic acid in the sample was measured by high performance liquid chromatography.3. Data Sample DescriptionThis dataset records the survey and testing data of 25 honeysuckle samples purchased from JD, Suning, Tmall, Gome, and self purchased in 2021, forming 15 Excel tables. Each data record the source, executive standard, net content, flowering rate, blackhead rate, impurity rate, flower bud shape and color, grade, 1000 bud dry weight, water content, and extract of honeysuckle samples, as well as the pH, total flavonoid content, and chlorogenic acid content of each sample.
description: 1. Sample testing  tools and indicatorsIn order to further improve the quality standards of honeysuckle substitute tea, this study investigated and analyzed the quality related characteristics of 25 different brands of honeysuckle substitute tea sold in 2021. According to the general principles for the labeling of prepackaged food, the labeling compliance of 25 commercial honeysuckle substitute teas was checked, and the properties of honeysuckle tea were investigated and evaluated according to agricultural industry standards. Use a pH meter to measure the pH value of the sample; The content of total flavonoids in the sample was determined by ultraviolet spectrophotometry; The content of chlorogenic acid was determined by high performance liquid chromatography. Use statistical tools such as SPSS and Excel to analyze the correlation and distribution characteristics between data. This study found that the consistency of multiple quality related characteristics of 25 commercial honeysuckle substitute teas sold on the market was poor, including label compliance, morphological characteristics, physical and chemical indicators, brewing quality, active ingredients, total flavonoids, chlorogenic acid, and so on. In general, there is a lack of uniform implementation standards for commercial honeysuckle substitute tea. It is recommended that relevant national departments strengthen supervision and improve quality standards.2. Sample testing methodThis dataset contains 25 randomly purchased honeysuckle substitute teas of different brand specifications, numbered 1-25, and records the brand, raw material origin, manufacturer, executive standards, and purchasing channels of honeysuckle substitute teas.(1) 25 commercial honeysuckle substitute teas were tested. Check whether the labels are labeled in accordance with the requirements of GB 7718-2011 General Principles for the Labelling of Prepackaged Food. The label shall include the product name, origin, production date, shelf life, storage method, executive standard, manufacturer, address, etc. The properties of 25 commercial honeysuckle substitute teas were investigated in accordance with NY/T 2303-2013 "Classification and Specification of Agricultural Products: Honeysuckle". The source, executive standard, net content, flowering rate, blackhead rate, impurity rate, flower bud shape and color, grade, dry weight per thousand buds, water content, and extract of honeysuckle samples were tested.(2) Weigh 2 g of the honeysuckle test sample, soak it in 100 mL of boiling water at 100 ℃ in a blue cap glass bottle for 5 minutes, filter and cool it as the test sample solution. Rinse the probe with distilled water and dry its surface with filter paper, then insert the pH meter tip into a certain amount of test solution that can immerse or embed the electrode for measurement. After the reading is stable, directly read to the nearest 0.01, and the result is expressed as the average of three measurements.(3) Take 10 g of each of the 25 samples, dry them in a 65 ℃ constant temperature drying oven for about 4 hours, crush them with a portable high-speed pulverizer for 45 seconds, pass a 60 mesh sieve, place them in a self sealing bag, seal them, and store them away from light. Accurately weigh 0.500 g of sample powder, place in a 10 mL blue cap glass bottle, cap, add 5 mL of 50% ethanol, shake well, and then ultrasonically extract for 30 minutes. After ultrasound is completed and allowed to stand, the extract is filtered into a volumetric flask using filter paper. Rinse the filter paper and the blue silk cap bottle with 50% ethanol, combine the solution, allow the solution to cool to room temperature, and bring to volume with 50% ethanol to the scale. This is the test solution for the determination of total flavonoids content. Use an ultraviolet spectrophotometer to measure the content of flavonoids in the sample.(5) Accurately weigh 0.500 g of sample powder and mix it with 20 mL of 75% methanol solution in a blue cap glass bottle. Weigh it again, seal it, and extract it with ultrasound at 40 kHz for 30 minutes, shaking twice during this period. After ultrasonic extraction, cool and stand at room temperature for weighing again, and use 75% methanol solution to compensate for the loss of solvent to achieve the initial weight. Let stand for 15 minutes, take 1 mL of the supernatant, and use 0.45 μ Filter the sample solution of chlorogenic acid by using a m microporous filter head in a 1 m LEP tube and store it in cold storage for testing. The content of chlorogenic acid in the sample was measured by high performance liquid chromatography.3. Data Sample DescriptionThis dataset records the survey and testing data of 25 honeysuckle samples purchased from JD, Suning, Tmall, Gome, and self purchased in 2021, forming 15 Excel tables. Each data record the source, executive standard, net content, flowering rate, blackhead rate, impurity rate, flower bud shape and color, grade, 1000 bud dry weight, water content, and extract of honeysuckle samples, as well as the pH, total flavonoid content, and chlorogenic acid content of each sample.