绞股蓝叶绿素铜钠盐的制备和理化性质研究  

STUDY ON PREPARATION AND PROPERTY OF SODIUM COPPER CHLOROPHYLLIN FROM GYNOSTEMMA PENTAPHYLLUM LEAVES

作　　者：吴光旭[1] 陈东海[1] 俞胜 

机构地区：[1]长江大学生命科学学院,湖北荆州434025

出　　处：《食品研究与开发》2006年第7期203-205,共3页Food Research and Development

摘　　要：以绞股蓝为原料,利用有机溶剂萃取得到叶绿素,经过皂化、酸化、铜代等过程,制备得到叶绿素铜钠盐,并测定了其对光、热及几种食品添加剂的稳定性。结果表明,叶绿素铜钠在低于90℃的条件下,是很稳定的,耐自然光性较强,叶绿素铜钠盐具有很好的耐受氧化剂和还原剂的能力,且几种常见食品添加剂对叶绿素铜钠盐的影响不同。Chlorophyll was extracted from leaves of Gynostemma pentaphyllum using organic solvent. Sodium copper chlorophyllin was prepared from the chlorophyll extract through the processes of saponification, acidification, and copper substitution. Moreover, its photo-stability, thermo-stability and the stability to some kinds of food additives were determined. It was found that sodium copper chlorophyllin showed good thermal stability at the temperatures below 90 ℃ and its photo-stability was satisfactory. It has been observed that sodium copper chlorophyllin exhibited good tolerance for oxidants and reducing agents, but different kinds of food additives had different effects on it.

关 键 词：绞股蓝 叶绿素铜钠 制备 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]