茶叶叶绿素锌钠盐的制备及其稳定性研究

CORC > 集美大学

	茶叶叶绿素锌钠盐的制备及其稳定性研究
	赖海涛 ; 黄万钦
刊名	http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=cykk200601010&dbcode=CJFQ&dbname=CJFQ2006
	2012-06-05 ; 2012-06-05
关键词	茶鲜叶叶绿素锌钠盐制备稳定性 tea fresh leaves sodium zinc chlorophyllin preparation stability TS272
其他题名	Study on Preparation and Stability of Sodium Zinc Chlorophyllin From Tea Fresh Leaves
中文摘要	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2h,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 2 h,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.; 【作者单位】集美大学生物工程学院；集美大学生物工程学院福建厦门361021；福建厦门361021；【作者英文名】LAI Hai-tao,HUANG Wan-qin(School of Biotechnology,Jimei University,Xiamen,361021 China)
语种	中文
内容类型	期刊论文
源URL	[http://ir.calis.edu.cn/hdl/235041/18557]
专题	集美大学
推荐引用方式 GB/T 7714	赖海涛,黄万钦. 茶叶叶绿素锌钠盐的制备及其稳定性研究[J]. http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=cykk200601010&dbcode=CJFQ&dbname=CJFQ2006,2012, 2012.
APA	赖海涛,&黄万钦.(2012).茶叶叶绿素锌钠盐的制备及其稳定性研究.http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=cykk200601010&dbcode=CJFQ&dbname=CJFQ2006.
MLA	赖海涛,et al."茶叶叶绿素锌钠盐的制备及其稳定性研究".http://epub.edu.cnki.net/grid2008/brief/detailj.aspx?filename=cykk200601010&dbcode=CJFQ&dbname=CJFQ2006 (2012).