【摘要】 利用桑叶制备叶绿素锌纳盐溶液,并对其稳定性进行研究。经过研究得到结论:叶绿素锌钠盐水溶性较好,耐热性、耐氧化还原性、pH为4.00～11.00时的稳定性较好,但光照条件下,稳定性较差。常见的食品添加剂（蔗糖、葡萄糖、食盐、柠檬酸）和一些金属离子(Al³⁺、Ca²⁺、Na⁺、Mg²⁺)对叶绿素锌钠盐的稳定性无影响,而Cu²⁺、Fe²⁺对叶绿素锌钠盐的稳定性有较大的影响。更多还原

【Abstract】 Sodium zinc chlorophyllin was extracted from mulberry leaves and the stability of it was stud- ied.The results showed that Sodium zinc chlorophyllin has stable character on water solubility,thermal sta- bility,resistance to oxidation and pH（4.00—11.00）,but the stability of the lighting greatly affected the sta- bility.Common food additives（glucose、sucrose、salt、citric acid）and some metal ions(Al³⁺、Ca²⁺、Na⁺、Mg²⁺)had no effect on the stability of Sodium zinc chlorophyllin,but Cu²⁺、Fe²⁺have a greater influence on the stability of zinc salt.更多还原