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Journal of Tea Science ›› 2006, Vol. 26 ›› Issue (1): 59-63.doi: 10.13305/j.cnki.jts.2006.01.010

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Study on Preparation and Stability of Sodium Zinc Chlorophyllin From Tea Fresh Leaves

LAI Hai-tao, HUANG Wan-qin   

  1. School of Biotechnology, Jimei University, Xiamen, 361021 China
  • Received:2005-07-01 Revised:2005-10-10 Online:2006-03-25 Published:2019-09-10

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 2βh,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.

Key words: tea fresh leaves, sodium zinc chlorophyllin, preparation, stability

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