苦瓜叶绿素的提取和稳定性的研究  

Study on extraction and stability of balsam pear chlorophyll

作　　者：李婷婷[1] 舒红英[1] 徐军[1] 

机构地区：[1]南昌航空大学环境与化学工程学院,南昌330063

出　　处：《江西化工》2008年第3期65-68,共4页Jiangxi Chemical Industry

摘　　要：对苦瓜中叶绿素的提取方法及温度、pH、光照、氧化剂、还原剂、金属离子等对叶绿素稳定性的影响进行了研究。结果表明：选取丙酮：无水乙醇：1：1的混合溶剂为提取剂，浸提时间3h，液料比12：1，温度50℃作为苦瓜叶绿素的优化提取条件。该叶绿素具有较好的耐还原性，在pH=6～8的范围内稳定性较好，对常用的食品添加剂性质稳定，但热稳定性较差，只能在95℃范围内稳定，且在光照条件下会发生光降解现象。Extraction method of chlorophyll from balsam pear and influence of the temperature, pH, illumination, oxidant, reducer, metallic ion on the stability of pigment were researched. The results showed that ： the component solvent ofacetone ： ethanol = 1 ： 1 was selected as extractant, the extraction time 3h, the fluid material ratio 12 ： 1, the temperature 50℃ were selected as the optimizod extraction condition of chlorophyll from balsam pear. The balsam pear chlorophyll was resistive to reducer,and stable in pH = 6 - 8. The common food additive had little influence on the chlorophyll. But the balsam pear chlorophyll had bad thermostability, could only be stable in the 95 ℃ scope, and might occurred photodegradation phenomenon under the illumination condition.

关 键 词：叶绿素 提取 稳定性 

分 类 号：S642.5[农业科学—蔬菜学]