萝卜樱叶绿素铜钠的制备和性质研究

Studies on Preparation and Property of Sodium Copper Chlorophylin

由胡萝卜樱叶提取叶绿素并经皂化、铜代及成盐反应制备叶绿素铜钠。用正交法考察了铜代反应的温度、时 间、皂化液与硫酸铜溶液的体积比三因素对叶绿素铜钠制备的影响,并对叶绿素铜钠的溶解性、光稳定性、热稳定性、耐氧化 性、耐还原性、耐酸碱性以及一些食品添加剂对该色素吸光度的影响等理化性质进行研究。结果表明,铜代反应最佳工艺条件 为:反应温度为60℃,反应时间为2小时,皂化液与20％硫酸铜溶液的体积比为6:1,且叶绿素铜钠耐热、耐氧化还原性较好, 但是耐光性较差。

The technology of preparing sodium-copper chlorophyllin from carrot leaves was studied . The prthogonal-cross test method with three elements and three levels was used to evaluate the effects of reaction temperature, Time and the Volume CuSO4. The coppering optimum technological condition was studied and the physical ohemical properties of sodium-copper chlorophyllin including solubility, photostability,thermostabillity,resistance to oxidizing agent ,veducing agent and PH value, and the effect of some food additives on absorbance property of the pigment solution were studede.the result showed that the optimal copper reaction condition wererthe volum ratio of carrot to 20% CuSO4 is 6:1,the reaction tempterature is 60℃,the reaction time is 2h ,and that the sodium-copper chlorophyllin is very stable on heating oxidizing,reducing and some food additiwes, but light results in its deqradations.