摘要
以甘蓝叶为原料,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。
Chlorophyll was extracted from leaves of wild cabbage. Sodium zinc chlorophyllin was prepared from the chlorophyll extract through the processes of Saponification, acidification and zinc substitution. Result is indicated, its photo-stability, thermo-stabilily additives were determined, It has been observed that sodium zinc chlorophyllin exhibited good tolerance for oxidants and reducing agents. But different kind of food additives had different effects on it.
出处
《食品科技》
CAS
北大核心
2008年第10期160-162,共3页
Food Science and Technology
基金
济宁学院项目(2007kj06)
关键词
甘蓝
叶绿素
叶绿素锌钠盐
提取
wild cabbage
chlorophyll
Sodium zinc chlorophyllin
extraction
