罗勒叶叶绿素锌钠盐的制备及其稳定性研究  

Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Ocimum basilicum L.

作　　者：林燕如[1] 黄俊生[1] 蔡燕佳[1] 

机构地区：[1]韩山师范学院化学系,广东潮州521041

出　　处：《中国调味品》2012年第11期111-114,共4页China Condiment

摘　　要：通过正交试验研究罗勒叶中叶绿素浸提的最佳工艺条件,经过皂化、酸化、锌代及其成盐反应制备叶绿素锌钠盐,并对其稳定性进行研究。结果表明,罗勒叶叶绿素的最佳浸提工艺条件为:乙醇浓度100%,浸提时间50min,料液比为1∶10,温度控制在70℃。而其制备的叶绿素锌钠盐水溶性、耐热性、耐氧化还原性、在弱酸、中性及碱性条件下较稳定,但在光照条件下,稳定性差。常用的食品添加剂和一些金属离子对叶绿素锌钠盐的稳定性无影响,Cu2+、Fe3+对叶绿素锌钠盐的稳定性有较大的影响。The optimum extraction method and conditions of chlorophyllin from Ocimum basilicum L. are determined by orthogonal experiments. Sodium zinc chlorophyllin is prepared from the chlorophyll through the processes of saponification, acidification, ironing and basification, and its stability is investigated. The optimum extraction method and conditions are： 100 % of alcohol, 50 rain for extracting time,1 ： 10 to the ratio of solute to solvent,and temperature controlled at 70 ℃. The product shows high water-solubility, thermal and light stability, high resistance abilities to oxidants and reducers, and it is stable in mildly acid, basic capacity, neutral water. But it is significantly faded down under natural illumin and it would not be influenced by some common food additives and metal-salts. However, it would be influenced by Cu^2＋ , Fe^3＋.

关 键 词：罗勒叶 制备 叶绿素锌钠盐 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]