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桑叶叶绿素锌钠盐的制备及其稳定性研究
Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Mulberry Leaves
【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。
【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.
【Key words】 mulberry leaves; sodium zinc chlorophyllin; preparation; stability;
- 【文献出处】 食品与发酵工业 ,Food and Fermentation Industries , 编辑部邮箱 ,2007年05期
- 【分类号】TS264.4
- 【被引频次】15
- 【下载频次】296