Preparation and characterisation of Qingzhuan dark tea polysaccharide-zinc

被引：6

作者：

Zhou, Hongfu ^{[1
]}

Wang, Ziyao ^{[1
]}

Ke, Qinhao ^{[1
]}

Wang, Shiyue ^{[1
]}

Chen, Yong ^{[1
]}

Xie, Chen ^{[1
]}

Wang, Cai ^{[1
]}

Zheng, Min ^{[1
]}

机构：

[1] Hubei Univ Sci & Technol, Xianning Med Coll, Xianning, Hubei, Peoples R China

来源：

FOOD SCIENCE AND TECHNOLOGY | 2022年 / 42卷

关键词：

qingzhuan dark tea; polysaccharides; zinc complex; structure characterisation; ANTIOXIDANT;

D O I：

10.1590/fst.32022

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

To produce Qingzhuan dark tea polysaccharide-zinc (TPS-Zn), tea polysaccharides (TPS) were isolated from Qingzhuan dark tea and complexed with a zinc salt in the present study. The thermogravimetric analysis, molecular weight analysis, atomic absorption spectrum, Fourier transform infrared spectrum, ultraviolet spectrum, scanning electron microscope, X-ray diffraction, X-ray photoelectron spectroscopy, and atomic mechanical microscope were used for qualitative and quantitative characterisation. The findings demonstrated and verified that complex reactions between zinc ions and TPS had occurred. After the Zn2+ complex was modified, the structure of TPS became more stable. The complex was homogeneous in composition and did not comprise any nucleic acid or protein. It is a zinc supplement that may be studied.

引用

页数：8