艾叶叶绿素锌钠盐的制备及其稳定性研究

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。

Preparation and Stability of Sodium Zinc Chlorophyllin from Artemisia argyi

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 pH 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 Fe3+,Cu2+,Al3+,citrate and vitamin C.