蚕沙叶绿素锌钠盐的制备及其稳定性研究  

Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Silkworm

作　　者：张军[1] 陆翠珍[2] 刘朝良[1] 穆莉[1] 林青松[1] 周淑香[1] 徐家萍[1] 

机构地区：[1]安徽农业大学生命科学学院,安徽合肥 230036 [2]安徽农业大学生物技术中心,安徽合肥 230036

出　　处：《食品与发酵工业》2008年第2期79-82,共4页Food and Fermentation Industries

摘　　要：利用蚕沙制备叶绿素锌钠盐溶液,采用分光光度计对叶绿素锌钠盐进行定性、定量测定,确定最大波长为412 nm。并对其稳定性进行研究。结果表明:叶绿素锌钠盐水溶性较好、耐热性、pH为2.66～13.01时的溶液稳定性较好,氧化剂(H_2O_2)、还原剂(Na_2SO_3)稳定性较好,Vc对叶绿素锌钠盐有一定保护作用,但对光不稳定。常见的食品添加剂(蔗糖、葡萄糖、食盐、柠檬酸)和一些金属离子(Ca^(2+)、Na^+、Mg^(2+))对叶绿素锌钠盐的稳定性无影响,而部分金属离子Cu^(2+)、Fe^(2+)、Al^(3+)对叶绿素锌钠盐的稳定性有较大的影响。Sodium zinc chlorophyllin was extracted from silkworms. The quality and quantity were determined by spectrophotometer at A412 and the stability of which was studied. The results showed that Sodium zinc chlorophyllin had stable character on water solubility, thermal stability, resistance to oxidation and reduction and pH（2.66-13.01） . Vc had protective effect on the stability of Sodium zinc chlorophyllin ,but the lighting greatly effect on the stability. Common food additives （glucose,sucrose ,salt,citric acid） as well as some metal ion （Ca^2＋ , Na^＋ ,Mg^2＋） had no effect on the stability, while other metal ions（ Cu^2＋, Fe^2＋. Al^3＋） had a greatly influence on the stability of zinc salt.

关 键 词：蚕沙 叶绿素锌纳盐 制备 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]