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2βh,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。;
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.
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