摘要
将净化处理后的大蒜叶打碎成浆,经皂化、酸化、铁代等过程,制得叶绿素亚铁钠盐。结果表明,该工艺能够减少有机溶剂的使用,所得产品水溶性好,在酸性条件下稳定性好,但是碱性条件下稳定性变差;对光的稳定性差,温度低于80℃时热稳定性较好;具有很好的耐还原能力,耐氧化性能较差;Cu2+、Fe3+和柠檬酸对叶绿素亚铁钠盐的吸光度有影响,其他添加剂对其吸光度无明显影响。
The sodium ferrous iron chlorophyllin was preparated from garlic leaves after purification, comminution, saponification, acidification and ferrous iron substitution. The results show that the process can reduce the amount of organic solvents. The sodium ferrous iron chlorophyllin has good water-soluble, good stability under the acidic conditions, less stable in alkaline condition. It has poor light stability, poor oxidation resistance, and better reducing resistance. Its better thermal stability, when the temperature is below 80 ℃. The food additives had no significant effect on its absorbance, besides Cu2＋, Fe3＋ and citric acid.
出处
《食品科技》
CAS
北大核心
2010年第2期271-274,共4页
Food Science and Technology
关键词
大蒜叶
叶绿素
叶绿素亚铁钠
稳定性
garlic leaf
chlorophyll
sodium ferrous iron chlorophyllin
stability
