茶叶功能成份对甲硫醇的去除效果  

Deodorizing Effect of Tea Functional Ingredients on Methyl Mercaptan

作　　者：龚雨顺[1] 黄建安[1] 刘仲华[1] 王坤波[1] 杨志辉[1] 

机构地区：[1]湖南农业大学茶学教育部重点实验室

出　　处：《茶叶科学》2008年第2期111-114,共4页Journal of Tea Science

基　　金：国际合作项目(2006DFA33220)

摘　　要：就茶叶功能成份对主要恶臭成分甲硫醇的去除效果进行了研究,结果表明:绿茶水提取物,儿茶素,EGCG对甲硫醇的去除效果不明显,而茶黄素则表现出较强的活性;在pH10的碱性条件下,1mg含量为40%的茶黄素对甲硫醇的最大去除量为0.232mg。The deodorizing effect of tea functional ingredients on methyl mercaptan （CH3SH） was studied in this investigation. The results indicated that green tea extracts, catechins and EGCG showed deodorizing negative effect on methyl mercaptan, while theaflavins was effective. When dissolved in pH10 alkaline solution, theaflavins showed extremely strong activity, and the effectiveness against methyl mercaptan reached 0.232 mg separately per 1 mg 40% theaflavins.

关 键 词：茶黄素 甲硫醇 除臭 

分 类 号：X701[环境科学与工程—环境工程]