摘要
用洗滤法从新鲜银杏叶树叶中提取天然绿色素,研究了银杏叶绿色素的溶解性,pH值、热、光、金属离子等对银杏叶绿色素稳定性的影响,并通过薄层层析判别银杏叶绿色素的组成。研究结果表明:银杏叶绿色素为墨绿色,有金属光泽,无臭,难溶于水,易溶于有机溶剂;在碱性条件下比较稳定,而酸性条件会使颜色发生改变;在100℃以下及加入金属离子,对其稳定性无明显影响;在光照下不稳定,其颜色随光照时间的延长会迅速发生改变;银杏叶绿色素主要由叶绿素a、叶绿素b、叶黄素和β-萝卜素组成。
In this paper, the natural green pigment was extracted from fresh Gingko leaves by wash-filter. The solubility and the influence on the stability of green pigment of Gingko leaves by pH, heat, light and metallic ions were studied. And the components of the green pigment were determined by TCL. The results showed that： The green pigments of Gingko leaves was dark green, it had the metallic luster, and smell-less, it was difficult to dissolve in water but easy to dissolve in the organic solvent, it was stable under the alkalinity condition while unstable under the acidic condition for the color change. It was stable under 100℃ and added metallic ions. It was unstable under sunlight, and the color would be changed quickly with time. The green pigment of Gingko leaves was composed of chlorophyll a, chlorophyll b, lutein and the β-Carotene.
出处
《食品科技》
CAS
北大核心
2007年第6期174-176,共3页
Food Science and Technology
关键词
银杏叶
绿色素
稳定性
组成
Gingko leaves
green pigment
stability
component
