蕹菜梗叶绿素浸提工艺的优化及其理化性质  

Optimization of extraction of chlorophyll from water spinach stems by orthogonal design and physicochemical properties

作　　者：陈新香[1] 黄明堦[1] 张福娣[1] 

机构地区：[1]福建农林大学生命科学学院,福建福州350002

出　　处：《亚热带农业研究》2013年第4期239-242,共4页Subtropical Agriculture Research

基　　金：福建省教育厅科技项目(JB10058)

摘　　要：利用单因子试验和正交试验探讨了蕹菜梗叶绿素的最佳浸提工艺,并对其理化性质进行分析。结果表明,蕹菜梗叶绿素的最佳浸提工艺为:乙醇浓度85%、料液比1∶50、提取温度70℃、提取时间4 h,其提取率为0.1957 mg·g-1;蕹菜梗叶绿素易溶于有机溶剂,但不溶于水,其可见光区的最大吸收波长为410 nm,且具有较好的耐光和耐热性。In this paper, the stem of water spinach was used as test material for extraction of chlorophyll. The single factor test and orthogonal design was adopted to study the optimal conditions for the extraction of chlorophyll from water spinach stems. Moreover, its physicochemical properties were further studied. The results showed that the optimal conditions were obtained as follows： 85% ethanol, ratio of material to extractant 1 ： 50, extraction temperature 70 ℃ and extraction time 4.0 hours. Under the optimal condi- tions, the extraction ratio of chlorophyll was 0.1957 mg · g- 1. The chlorophyll was soluble in ethanol, methanol, acetic ether and diethyl, but insoluble in water. The maximal absorbing-wavelength was 410 nm. The study also indicated that chlorophyll bad a good tolerance for thermo and photo-light.

关 键 词：蕹菜梗 叶绿素 浸提 理化性质 

分 类 号：TS202.3[轻工技术与工程—食品科学]