茶叶叶绿素锌钠盐的制备及其稳定性研究

doi:10.13305/j.cnki.jts.2006.01.010

Abstract

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

CLC Number:

S571.1
F307.12

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.

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

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