茶绿色素的提取及影响因素的研究  

STUDY ON EXTRACTION AND AFFECTING FACTOR OF TEA GREEN PIGMENT

作　　者：杨家玲[1] 于桂生[1] 葛兰[1] 

机构地区：[1]天津师范大学化学与生命科学学院,天津300074

出　　处：《广西师范大学学报（自然科学版）》2000年第S1期108-110,共3页Journal of Guangxi Normal University:Natural Science Edition

摘　　要：用微型实验手段以低档绿茶为原料 ,以含水乙醇为溶剂从中提取天然茶绿色素 ,并对影响色素稳定性的重要因素进行了研究 .结果表明 :茶绿色素的稳定性较好 ,含有多种有益人体健康的营养成分 。The tea green pigment was extracted from low grade green tea by taking 80% alcohol as solvent.The affecting factors and the stability of the product were researched.It has been proved that this pigment remained stable and contain all kinds of nutrition.The pure natural pigment is valuable of development and utilization.

关 键 词：茶绿色素 提取 稳定性 

分 类 号：O629[理学—有机化学]