芒果叶提取液中叶绿素的稳定性研究

目的]研究芒果提取液中叶绿素的稳定性,为研发芒果叶功能食品及高效利用芒果叶资源提供理论依据.方法]以95％乙醇为提取剂,从芒果叶中浸提获得叶绿素,探讨光照、温度、pH、氧化剂、金属离子等因素对芒果叶叶绿素稳定性的影响.结果]光照、高温、强酸等均能明显破坏芒果叶叶绿素的稳定性;芒果叶叶绿素对H2O2比较敏感,不同浓度的H2O2均能破坏其稳定性;铜、锌、镁等离子,尤其是铜离子对芒果叶叶绿素具有较好的增益作用,而铁离子和亚铁离子能迅速破坏芒果叶叶绿素的稳定性.结论]芒果叶叶绿素稳定性较差,其产品在加工、运输和贮存过程中应避免光照、高温加热、接触强氧化剂和使用铁制器具,控制酸碱度为中性或弱碱性,必要时可加入铜、锌、镁等离子增强其稳定性,但产品中各金属离子总量须严格控制在相关标准允许的范围内.

Chlorophyll stability in mango leave extracts

Objective]The stability of chlorophyll in mango leaves extracts was studied to provide theoretical references for effectively developing functional food of mango leaves and utilizing mango leaves resoure.Method]Chlorophyll in mango leaves was extracted through 95％ ethanol by the soakage extraction.Then,the influence of temperature,light,pH degree,oxidant,metal ion and other factors on the stability of chlorophyll in mango leaves was researched.Result]Light,acidity,and high temperature obviously damaged the stability of chlorophyll in mango leaves.Different concentrations of hydrogen peroxide destroyed the stability of chlorophyll in mango leaves,indicating chlorophyll was sensitive to H2O2.Magnesium,manganese,zinc and some other ions,especially copper ion,had the function of protecting color of chlorophyll in mango leaves.However,iron and ferrous rapidly destroyed the stability of chlorophyll in mango leaves.Conclusion] Chlorophyll of mango leaves had poor stability.During the processing,transportation and storage of mango leave products,light,high temperature heating,strong oxidant touching and iron ion touching should be avoided.The pH degree should be controlled as neutral or alkaline medium.If necessary,copper,zinc and some other ions may be added in order to reinforce its stability,while the total amount of metal ions should be strictly controlled within the standardized scope.