| 茶叶叶绿素锌钠盐的制备及其稳定性研究 |
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| 引用本文： | 赖海涛,黄万钦.茶叶叶绿素锌钠盐的制备及其稳定性研究[J].茶叶科学,2006,26(1):59-64. |
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| 作者姓名： | 赖海涛 黄万钦 |
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| 作者单位： | 集美大学生物工程学院,福建,厦门,361021 |
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| 摘 要： | 利用新鲜茶叶制备叶绿素锌钠盐,研究其最佳锌代工艺条件,并对其稳定性进行研究。结果表明,锌代反应最佳工艺条件为:茶叶粉(g):ZnSO4.7H2O(g)=5:7.1;温度为60℃;时间为2h,收率为2.1%。叶绿素锌钠盐水溶性、耐热性、耐氧化还原性、pH为2.8~12.78时的耐光性均较好,常见的食品添加剂和金属离子对叶绿素锌钠盐的稳定性无影响。
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| 关 键 词： | 茶鲜叶 叶绿素锌钠盐 制备 稳定性 |
| 文章编号： | 1000-369X（2006）01-059-05 |
| 收稿时间： | 2005-07-01 |
| 修稿时间： | 2005-10-10 |
Study on Preparation and Stability of Sodium Zinc Chlorophyllin From Tea Fresh Leaves |
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| LAI Hai-tao,HUANG Wan-qin.Study on Preparation and Stability of Sodium Zinc Chlorophyllin From Tea Fresh Leaves[J].Journal of Tea Science,2006,26(1):59-64. |
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| Authors: | LAI Hai-tao HUANG Wan-qin |
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| Abstract: | Sodium zinc chlorophyllin was extracted from tea leaves,and its optimal technological condition and stability were studied.The results showed that the optimal zinc reaction condition was: the weight ratio of tea powder to ZnSO4.7H2O is : 5:7.1,the reaction temperature is 60℃,the reaction time is 2 h,the yield of the pigment is 2.1%.In addition,sodium zinc chlorophyllin has stable character on wate-solubilization,heating,oxidizing,reducing,raying(pH:2.8~12.78),and it would not be influenced by some common food additives and metal-salts. |
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| Keywords: | tea fresh leaves sodium zinc chlorophyllin preparation stability |
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