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.
出处
《茶叶科学》
CAS
CSCD
北大核心
2008年第2期111-114,共4页
Journal of Tea Science
基金
国际合作项目(2006DFA33220)
关键词
茶黄素
甲硫醇
除臭
theaflavins, methyl mercaptan, deodorizing activity
作者简介
龚雨顺（1974-），男，湖南双峰人，在职博士生，主要从事茶及植物功能成分化学。
通讯作者：larkin-liu@163．com
