石榴叶叶绿素锌钠的制备及其稳定性研究  

Studies on Preparation and Stability of Sodium Zinc Chlorophyllin from Pomegranate Leaves

作　　者：丁林[1] 张艳桥[2] 

机构地区：[1]沈阳化工大学环境与生物工程学院,辽宁沈阳110142 [2]沈阳市环境保护局,辽宁沈阳110014

出　　处：《沈阳化工大学学报》2010年第4期330-334,共5页Journal of Shenyang University of Chemical Technology

摘　　要：以石榴叶粉为原料,利用有机溶剂提取叶绿素,经皂化、锌代及成盐反应制备叶绿素锌钠.通过正交和单因素实验确定最佳工艺条件,并对叶绿素锌钠的稳定性进行研究.结果表明最佳叶绿素提取条件为：提取剂80%（体积分数）乙醇,料液比1∶12,提取温度60℃,提取时间8 h;最佳锌代反应条件为：m（石榴叶粉）∶m（ZnSO4.7H2O）=1∶1.25,锌代反应温度60℃,时间2 h,收率达2.74%.叶绿素锌钠盐水溶性好.耐热性、pH值为3.0~12.8时的耐光性、抗氧化性、抗还原性均较好.常见的食品添加剂对叶绿素锌钠盐的稳定性影响不大.Chlorophyllin was extracted from pomegranate leaves powder by organic solvent,and sodium-zinc chlorophyllin was prepared from the chlorophyll extracted through the processes of saponification,zincking and basification,and the optimal reaction condition was determined by orthogonal and single factor experiments.Moreover,the stability of sodium zinc chlorophyllin was further studied.The results showed that the optimal extracting conditions were obtained as follows：the solvent was 80 % ethanol,the proportion of pomegranate leaves powder to solvent was 1∶12,the temperature was 60 ℃,and the extracting time was 8 h.The optimal zincking reaction conditions were obtained as follows： the weight ratio of pomegranate leaves powder to ZnSO4·7H2O was 1∶1.25,the reaction temperature was 60 ℃,the reaction time was 2 h,and the yield of the pigment was 2.74 %.The study also indicated that sodium-zinc chlorophyllin had stable character on water-solubilization,heating,oxidizing,reducing,and raying（pH：3.0～12.8）,and it would not be influenced by some common food additives.

关 键 词：石榴叶 叶绿素锌钠盐 制备 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]