松针叶绿素锌钠的制备及稳定性  

Preparation of Sodium Zinc Chlorophyllin from Pine Needle and Its Stability

作　　者：王立娟[1] 李坚[1] 张丽君[1] 

机构地区：[1]东北林业大学,哈尔滨150040

出　　处：《东北林业大学学报》2004年第1期50-51,共2页Journal of Northeast Forestry University

摘　　要：以松针为原料 ,利用溶剂从中提取得到叶绿素 ,经过皂化、酸化、锌代及加碱成盐等过程 ,制备得到叶绿素锌钠盐 ,并测定了其对光、热及几种食品添加剂的稳定性。结果表明 ,叶绿素锌钠在低于 90℃的条件下 ,是很稳定的 ,但叶绿素锌钠盐的耐光性稍差。叶绿素锌钠盐具有很好的耐受氧化剂和还原剂的能力 ,且几种常见食品添加剂对叶绿素锌钠盐的影响不大。Chlorophyll was extracted from pine needle by solvent. Sodium zinc chlorophyllin was prepared from the chlorophyll extracted through the processes of saponification, acidification, ironing and basification. Moreover its photostability, thermo-stability and the stability to some kinds of food additive were determined. The results show that it is very stable under the temperature lower than 90℃, but its photostability is weaker. It has good tolerance for oxidant and reducing agent, and some kinds of food additive have little effect on it.

关 键 词：松针 叶绿素锌钠 制备 稳定性 食品添加剂 天然食用色素 

分 类 号：TS202.3[轻工技术与工程—食品科学]