艾叶叶绿素锌钠盐的制备及其稳定性研究  

Preparation and Stability of Sodium Zinc Chlorophyllin from Artemisia argyi

作　　者：王芳[1,2] 岳朝敏 阮琴 邓刚[3] 

机构地区：[1]浙江师范大学行知学院,浙江金华321004 [2]浙江省野生动物生物技术与保护利用重点实验室,浙江金华321004 [3]浙江师范大学化学与生命科学学院,浙江金华321004

出　　处：《湖北农业科学》2017年第20期3921-3924,共4页Hubei Agricultural Sciences

摘　　要：以艾叶(Artemisia argyi)为原料,通过超声波辅助提取得到叶绿素,经皂化、酸化、锌代等过程,制得叶绿素锌钠盐,并对其稳定性进行了初探。结果表明,该产品的水溶性较好,具有较好的耐热性,对氧化剂、还原剂不敏感,在p H为5~11的环境中均较稳定,但在光照条件下稳定性差。几种常见的食品添加剂和一些金属离子对叶绿素锌钠盐的影响小,但Fe^(3+)、Cu^(2+)、Al^(3+)、柠檬酸和维生素C对叶绿素锌钠盐的稳定性有较大影响。Chlorophyll was extracted from Artemisia argyi with ultrasonic-assisted extraction. Sodium zinc chlorophyllin was prepared from the chlorophyll extracting through the processes of saponification, acidification and zinc substitution. Results showed that sodium zinc chlorophyllin has high water-solubility, good heat resistance at certain temperature, high resistance abilities to oxidants and reducers, and it is stable in the environments of p H 5~11. But it has poor stability under sunshine.And the food additives and metal-salts have little effect on the stability of sodium zinc chlorophyllin. However, it would be influenced by Fe^3＋,Cu^2＋,Al^3＋,citrate and vitamin C.

关 键 词：艾叶(Artemisia argyi) 叶绿素锌钠盐 制备 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]