菠菜叶绿素的提取及叶绿素铜钠盐的制备  

Extraction of spinach pigments by improved method and the preparation for sodium copper chlorophyllin

作　　者：陈小全[1] 田坤新[1] 邵辉莹[1] 翟虎[1] 

机构地区：[1]泰山医学院化学与化学工程学院,山东泰安271000

出　　处：《泰山医学院学报》2010年第4期259-261,共3页Journal of Taishan Medical College

基　　金：泰山医学院青年科学基金970;泰安市大学生创新基金2009D1037

摘　　要：目的研究菠菜叶绿素的提取工艺并探讨其叶绿素铜钠盐的制备。方法采用有机溶剂从菠菜中提取叶绿素,对不同温度、不同时间下的色素提取率进行测试,以确定最佳提取条件;同时在超声波作用下从菠菜中提取叶绿素,以叶绿素的收率为指标,运用正交法确定了乙醇超声提取菠菜叶绿素的最佳条件,同时考察了外在因素对叶绿素铜钠盐制备过程中的影响.结果提取剂:乙醇;料液比:1∶5;提取温度:50℃;提取时间:60 min;超声波功率:200 W;全过程叶绿素铜钠盐的收率可达52.6%.结论本方法有助于菠菜叶绿素的提取及其叶绿素铜钠盐的制备。Objective： To study on the extraction process and its storage conditions of spinach pigments. Methods：Spinach pigment was obtained by organic solvent. The extractive rate at different temperatures and times was testified to determine optimum extractive conditions. At the same time the technology of spinach extraction was studied by using yield as an index by ultrasonic - assisted technique. The optimum extraction condition of ultrasonic - assisted technique and the preparation of copper sodium salt from chlorophyll were determined by orthogonal experiment. Results： Temperature was 50℃ ;The amount of the solvent （ per 1.0 g paprika red pigment） was 5 ml, extraction time was 60 minutes, ultrasonic - assisted technique power was 200 W and yield was 52.6%. Conclusion ： Compared with traditional extract method, ultrasonic - assisted technique can improve the extraction yield.

关 键 词：菠菜色素 提取 超声波 制备 

分 类 号：TS202.3[轻工技术与工程—食品科学]