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

LAI Hai-tao; HUANG Wan-qin

doi:10.13305/j.cnki.jts.2006.01.010

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

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

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 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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preparation / sodium zinc chlorophyllin / stability / 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): 59-63 https://doi.org/10.13305/j.cnki.jts.2006.01.010

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