黑豆芽苗菜叶绿素的提取方法  

Research on Extraction Methods of Chlorophyll from Black Bean Sprout

作　　者：王元军[1] 

机构地区：[1]山东省济宁学院生物系,山东济宁273100

出　　处：《食品研究与开发》2010年第2期27-29,共3页Food Research and Development

基　　金：济宁学院自然科研项目资助(jnkj2006017)

摘　　要：研究黑豆芽叶绿素的提取方法,结果表明:3种方法以冷冻浸提法提取效果最好,其次为研磨法,再次为浸提法,但不同提取方法间差异不显著;3种提取液以95%乙醇提取效果最好,其次乙醇丙酮1∶1(体积比)混合液,再次为80%丙酮,且不同提取液提取效果差异极显著。综合分析黑豆芽叶绿素以95%乙醇为提取液,以冷冻浸提效果最好。The methods of extracting chlorophyll from Black bean sprout were researched. The results showed that ： the method of frozen treatment before soaking was the best, followed by the grinding method, and again for the method of direct immersion, but the differences between the extraction methods were not significant; about the three extracts 95 % ethanol extract was the best, followed by acetone mixed with ethanol （ 1：1 ）, and 80 % acetone lonely was the last, and the effects of different extracts were very significant. We got the conclusion that the method of frozen treatment before soaking with 95 % ethanol extract was the best to extract chlorophyll from black bean sprout.

关 键 词：黑豆芽 叶绿素 浸提 有机溶剂 

分 类 号：S649[农业科学—蔬菜学]