3种茶绿色素稳定性研究  

Stability of Three Tea Green Pigments

作　　者：杨晓萍[1] 李启炎[1] 牟敦兰[1] 

机构地区：[1]华中农业大学园艺林学学院/园艺植物生物学教育部重点实验室,武汉430070

出　　处：《华中农业大学学报》2006年第4期445-448,共4页Journal of Huazhong Agricultural University

基　　金：湖北省自然科学基金项目(2004ABA136)资助

摘　　要：经热、酸、碱、光、金属离子及常用添加剂处理,对3种茶绿色素的稳定性进行了比较研究。结果表明,脂溶性茶绿色素TGP稳定性差,易受热、光、酸、碱、氧化剂的影响,水溶性茶绿色素稳定性好。相比较而言,TGP2较TGP1光稳定性好,受H2O2的影响小,于色素溶液中添加维生素C更有助于TGP2的稳定;同时TGP2兼有补锌的作用,因而茶绿色素TGP2确为一种性能十分优良,且具有广阔应用前景的新型功能性食品添加剂。The stability of three tea green pigments was investigated in this paper. The results showed that TGP1 and TGP2 were more stable than TGP, which didn＇t suffer from heating, lights, acid, alkali and oxidant. Lights did not affect the tone of TGP2. Hydrogen peroxide had more degradation effect on TGP1 than TGP2. The ascorbic acid had fortification effects on the tone of pigment than oth- ers. At the same time, TGP2 has the effect of supplying zinc. Thus, TGP2 is a new functional food additive with a good character and a promising future for application.

关 键 词：茶绿色素 稳定性 比较 

分 类 号：TS272.5[农业科学—茶叶生产加工]