标题：ZMĚNY OBSAHU CHLOROFYLŮ V PRŮBĚHU TECHNOLOGICKÉ PŘÍPRAVY KOMERČNÍCH ČAJŮCHANGES IN CHLOROPHYLLS CONTENT DURING THE TECHNOLOGICAL PREPARATION OF COMMERCIAL TEAS
期刊名称：Potravinarstvo : Scientific Journal for Food Industry
印刷版ISSN：1338-0230
电子版ISSN：1337-0960
出版年度：2010
卷号：4
页码：552-557
出版社：Association HACCP Consulting
摘要：The green leaves of Camellia sinensis contain many important natural pigments, one of them is very important substance named chlorophyll. Chlorophyll is a natural green pigment, which affects the green plant products. His quantity is for tea leaves significantly affected by the particular manner and interval of processing technology, especially by fermentation. The aim our work was determine the total amount of chlorophyll, chlorophyll a, b, pheophytin a and pheophytin b in choice of teas and follow the decline in the technological preparation of white, oolong and black teas. The analyse of the samples was started with extraction to acetone and consequently to ether, and then the actual analysis, we used the method of UVVIS spectrophotometry. The results confirmed the presence of all three chlorophylls when the maximum number in green teas was detected.
