桑叶叶绿素锌钠盐的制备及其稳定性研究

Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Mulberry Leaves

利用桑叶制备叶绿素锌纳盐溶液,并对其稳定性进行研究。经过研究得到结论:叶绿素锌钠盐水溶性较好,耐热性、耐氧化还原性、pH为4.00～11.00时的稳定性较好,但光照条件下,稳定性较差。常见的食品添加剂(蔗糖、葡萄糖、食盐、柠檬酸)和一些金属离子(Al^(3+)、Ca^(2+)、Na^+、Mg^(2+))对叶绿素锌钠盐的稳定性无影响,而Cu^(2+)、Fe^(2+)对叶绿素锌钠盐的稳定性有较大的影响。

Sodium zinc chlorophyllin was extracted from mulberry leaves and the stability of it was studied. The results showed that Sodium zinc chlorophyllin has stable character on water solubility, thermal stability, resistance to oxidation and pH（4. 00-11.00） ,but the stability of the lighting greatly affected the stability. Common food additives （glucose, sucrose , salt, citric acid） and some metal ions （Al^3＋ , Ca^2＋ , Na^＋ , Mg^2＋ ） had no effect on the stability of Sodium zinc chlorophyllin, but Cu^2＋ ,Fe^2＋ have a greater influence on the stability of zinc salt.