茶绿色素的制备及其稳定性研究进展  

Studies on progress of prepration and stability of tea green pigments

作　　者：马士成[1] 于海宁[2] 沈生荣[1] 

机构地区：[1]浙江大学茶叶研究所,杭州310029 [2]浙江工业大学药学院,杭州310032

出　　处：《茶叶》2007年第1期11-15,共5页Journal of Tea

摘　　要：茶绿色素是目前茶叶深加工研究与开发的热点,本文介绍了茶绿色素的组成,概述了绿茶加工、贮藏过程中茶绿色素降解的机理,探讨了茶绿色素的提取工艺及其影响因素,对影响茶绿色素稳定性的金属离子、光照、温度、pH值、食品添加剂等因素进行了分析,探讨了茶绿色素研发趋势。Currently,study and development on tea green pigments （TGP）become the hot spots in green tea utilization. In the present paper, components of TGP were introduced. Mechanism of TGP degradation during the processing and storage of green tea were summarized. The processing techniques of TGP and the factors which affect their formation and stability, including metal ion,light, and heat, pH value, were discussed. The development and application prospects of TGP were also analyzed.

关 键 词：茶绿色素 叶绿素锌钠盐 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]