食品科学 ›› 2008, Vol. 29 ›› Issue (10): 361-364.
• 工艺技术 • 上一篇 下一篇
罗祖友, 袁萍, 莫开菊
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LUO Zu-You, YUAN Ping, MO Kai-Ju
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摘要: 研究姜叶叶绿素的提取工艺,并进行叶绿素铜钠的制备及其稳定性的初步分析。结果表明,提取姜叶叶绿素的最佳工艺条件为:以2:1的丙酮-95%乙醇混合溶液作提取溶剂,料液比1:30、浸提温度60℃、浸提时间5h;按先皂化后铜代工艺制备的叶绿素铜钠产品,具一定耐酸性,90℃以下热稳定性较好。
关键词: 姜叶, 叶绿素, 提取, 叶绿素铜钠, 制备
Abstract: The extraction technique of chlorophyll from zingiber leaves was studied,and the sodium copper chlorophyllin was prepared and its stabilities were analyzed tentatively. The results showed that the optimal extraction of chlorophyll conditions are determined as follows: using the mixture of acetone and 95﹪ alcohol with 2:1 ratio as extraction solvent,ratio of material to solvent 1:30,extraction temperature 60℃ and extraction time 5 h. The product of sodium copper chlorophyllin prepared according to the technics of saponifyication at first and then copper substitution shows some acid stability and thermal stability below 90℃.
Key words: Zingiber officinale-leaves, chlorophyll, extraction, sodium copper chlorophyllin, preparation
罗祖友, 袁萍, 莫开菊. 姜叶叶绿素的提取及叶绿素铜钠的制备[J]. 食品科学, 2008, 29(10): 361-364.
LUO Zu-You, YUAN Ping, MO Kai-Ju. Extraction of Chlorophyll from Zingiber officinale Leaves and Preparation of Sodium Copper Chlorophyllin[J]. FOOD SCIENCE, 2008, 29(10): 361-364.
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