出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
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.
关键词：qingzhuan dark tea;polysaccharides;zinc complex;structure characterisation
