番薯叶叶绿素锌钠盐的制备及其稳定性的研究

Study on preparation and Stability of sodium zinc chlorophyllin from pachyrhizus leaf

以番薯叶为原料,通过浸提得到叶绿素。经皂化、酸化、锌代等过程,制得叶绿素锌钠盐。结果表明,该产品水溶性好,耐热性、耐氧化还原性较好,但在光照条件下,稳定性差。几种常见的食品添加剂及金属离子对叶绿素锌钠盐的影响小,但Cu2+、Fe3+对叶绿素锌钠盐的稳定性有较大的影响。

Chlorophyll was extracted from pachyrhizus leaf.Sodium zinc chlorophyllin was prepared from the chlorophyll extract through the processes of Saponification,acidification and zinc substitution.The product showed high water-solubility,thermal stability,and high resistance abilities to oxidants and reducers.but it was significantly faded down under sunshine.Moreover,it would not be influenced by some common food additives and metal-salts.However,it would be influenced by Cu2+、Fe3+.