摘要
以莴笋叶为原料,利用萃取得到叶绿素。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,对光、热稳定性较好,具有很好的耐受氧化剂和还原剂的能力。几种常见的食品添加剂对叶绿素锌钠盐的影响不一样。
Chlorophyllide was extracted from leaves of lettuce and the sodium zinc chlorophyllide was gained through the following ordinal processes, including saponification, acidification, zinc replacement and so on. The product showed high water-solubility, thermal and light stability, and high resistance abilities to oxidants and reducers. Moreover, the effects of food additives on sodium zinc chlorophyUide were different.
出处
《现代食品科技》
EI
CAS
2009年第5期553-555,共3页
Modern Food Science and Technology
关键词
莴笋
叶绿素
叶绿素锌钠盐
提取
lettuce
chlorophyll
sodium zinc chlorophyllide
distill
