由松针制取三种叶绿素钠盐及其稳定性的研究  

Study on preparation and stabilities of sodium copper chlorophyllin,sodium zinc chlorophyllin and sodium iron chlorophyllin from pine needles

作　　者：占汝真 武健[1,2] 付成钰 方丽颖[1,2] 王吉[1,2] 欧阳杰[1,2] 

机构地区：[1]北京林业大学生物科学与技术学院食品科学与工程系,北京100083 [2]林业食品加工与安全北京市重点实验室(北京林业大学),北京100083

出　　处：《食品工业科技》2014年第6期107-110,115,共5页Science and Technology of Food Industry

基　　金：第44批"留学回国人员科研启动基金"项目;2012年北京市大学生科学研究与创业行动计划项目(121002221)

摘　　要：为提高叶绿素的稳定性,以松针为原料,以乙醇水溶液为溶剂提取得到叶绿素,再经过皂化、酸化、铜代(或锌代、铁代)及加碱成盐等过程,分别制备得到叶绿素铜钠盐、叶绿素锌钠盐和叶绿素铁钠盐,将它们配成相同浓度的水溶液,颜色分别为深绿色、翠绿色和茶黄色。进而比较了它们对光、热、pH及氧化剂的稳定性,结果表明叶绿素铜钠对光照的稳定性最好;叶绿素锌钠对温度稳定性较好;pH会引起三者的异构化造成吸光值的改变;低氧化剂浓度下,三者均较为稳定,但高浓度时其稳定性均下降较快。Abstract.Chlorophyll was extracted from pine needles by ethanoI-H20,and then sodium copper chlorophyllin （SCC） ,sodium zinc chlorophyllin（SZC） and sodium iron chlorophyllin（SIC） were prepared by the processes of saponification,acidification,reaction with CuSO4,ZnSO4,FeSO4 and basification. Colors of SCC,SZC and SIC solutions in the same concentration were dark green,emerald and dark brown respectively. Moreover,their stabilities to light irradiation,thermal processing,pH and oxidants were determined. Results showed that SCC had the best stability to light irradiation and SZC was stable to high temperature. Different concentrations of hydrogen ion resulted in isomerization of structure. SCC,SZC and SIC were all stable under low concentration, but unstable under high concentration of oxidant.

关 键 词：松针 叶绿素铜钠 叶绿素锌钠 叶绿素铁钠 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]