Study On New Tea Green Pigment-Sodium-zinc Chlorophyllin

  • YANG Xiao-ping ,
  • GUO Da-yong ,
  • ZHANG Qing-hua
Expand
  • Huazhong Agricultural University,Wuhan 430070,China

Received date: 2002-07-12

  Revised date: 2002-11-16

  Online published: 2019-09-16

Abstract

New pure natural tea green pigment-sodium zinc chlorophyllin was extracted from low grade tea and waste tea, and its stability was investigated. The results showed that the pigment was water-solubile pigment, with fresh green color, it remained stable under different conditions and is a good natural nourishing healthy edible pigment.

Cite this article

YANG Xiao-ping , GUO Da-yong , ZHANG Qing-hua . Study On New Tea Green Pigment-Sodium-zinc Chlorophyllin[J]. Journal of Tea Science, 2003 , 23(1) : 27 -30 . DOI: 10.13305/j.cnki.jts.2003.01.006

References

[1] 杨晓萍,郭大勇,黄友谊. 脂溶性茶绿色素制取工艺研究. 湖北农业科学,2002,(4): 83-85.
[2] 萧伟祥,王勇,李纯,等. 茶绿色素的制取研究. 安徽农学院学报,1992,19(3):182-188.
[3] 詹沛鑫. PH值对加热绿色蔬菜中叶绿素锌形成的影响,食品与发酵工, 1997,23(6):50-52.
[4] 李静. 人体营养与营养学. 北京:中国轻工业出版社,1993:166-168.
[5] Canjure F L, Watking R H, Schwartz S J.Color improvement and metallo-chlorophyll complexes in continuous flow asceptically process of pass[J]. J Food Science, 1999, 64: 987-990.
Outlines

/