叶绿素锌钠盐的制备及其稳定性  

Preparation of sodium zinc chlorophyllin and its stability

作　　者：张怀斌[1] 李怀祥[2] 马丽英[1] 

机构地区：[1]滨州医学院烟台校区化学教研室,山东烟台264003 [2]山东师范大学化学化工与材料科学学院,山东济南250014

出　　处：《化学研究》2012年第5期1-4,共4页Chemical Research

基　　金：国家自然科学基金(60671010)资助项目

摘　　要：以鲜菠菜叶为原料,经过皂化、酸化、锌代及成盐等过程,得到叶绿素锌钠盐;测定了其紫外可见吸收光谱;利用相对光强度探讨了叶绿素锌钠盐的光稳定性和热稳定性,以及几种食品添加剂和常见金属离子对叶绿素锌钠盐稳定性的影响.结果表明,叶绿素锌钠盐的耐光性较差,在一定温度下具有较好的耐热性.几种常见食品添加剂对叶绿素锌钠盐的稳定性影响不大;银离子对叶绿素锌钠盐的稳定性影响较大.Sodium zinc chlorophyllin was prepared via saponification, acidification, zinc replacement, and salification with fresh spinach leaves as the starting materials. The ultra violet-visible light absorption spectrum of sodium zinc chlorophyllin was detected. The photo stability and thermal stability of sodium zinc chlorophyllin were discussed based on relative light intensity; and the effects of several kinds of food additives and three kinds of metal ions on the stability of the product were also investigated therewith. Results show that sodium zinc chlorophyllin has poor endurance against light, but it has some thermal stability at a certain temperature. Moreover, the food additives have little effect on the stability of sodium zinc chlorophyllin, but Ag＋ ion has a great effect on its stability.

关 键 词：叶绿素锌钠盐 食品添加剂 制备 稳定性 

分 类 号：TS201.2[轻工技术与工程—食品科学]