叶绿素锌钠的制备及其理化性质研究

Studies on Preparation and Physico-Chemical Property of Sodium Zinc Chlorophlyllin

由菠菜叶提取叶绿素并经皂化、锌代及成盐反应制备叶绿素锌钠 .研究探讨锌代反应最佳工艺条件 ,并对叶绿素锌钠的溶解性、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 :锌代反应最佳工艺条件为 :菠菜粉与 2 0 %硫酸锌溶液质量比为 2∶9,反应温度 60℃ ,反应时间 2h ,收率达 5% .叶绿素锌钠耐热、耐氧化还原性较好 ,而耐光性较差 .

The technology of preparing sodium-zinc chlorophyllin from spinach leaves was studied. The zincking optimum technological condition was studied and the physical and chemical properties of the sodium-zinc chlorophyllin including solubility, photostability, thermostabillity, resistance to oxidizing agent, reducing agent and pH value, and the effect of some food additives on absorbance property of the pigment solution were studied. The results showed that the optimal zincking reaction condition were: the weight ratio of spinach powder to 20 % ZnSO 4 is 2∶9, the reaction tempterature is 60 ℃, the reaction time is 2 h, the yield of the pigment is up to 5 %, and that the sodium-zinc chlorophyllin is very stable on heating, oxidizing, reducing and some food additives, but light results in its degradations.