摘要
以小叶榕叶为原料,通过化学方法制备叶绿素铜钠盐。采用UV-Vis光谱、FT-IR光谱对叶绿素铜钠盐进行定性分析,表明色素的最大吸收波长为405 nm。并初步研究了光、热、氧化剂、还原剂以及常见食品添加剂对色素稳定性的影响。结果表明,叶绿素铜钠盐的耐热性、耐还原性较好,但耐光性、耐氧化性较差,几种常见食品添加剂对色素稳定性的影响较小。
Using leaves of Ficus microcarpa var.pusillifolia as raw material,sodium copper chlorophyllin was prepared through the process of chemical reaction.The qualitative investigation into sodium copper chlorophyllin was conducted by UV-Vis spectrum and FT-IR spectrum,and the analysis demonstrated the maximum absorption wavelength is 405 nm.The effects of light,heat,oxidant,reductant and common food additives on the stability of sodium copper chlorophyllin were studied tentatively.The result indicated sodium copper chlorophyllin had good thermo-stability and anti-reducibility,but the photo-stability and oxidative resistance were poor.Some common food additives had little effect on the stability of sodium copper chlorophyllin.
出处
《食品工业》
北大核心
2011年第1期7-10,共4页
The Food Industry
关键词
小叶榕
叶绿素
叶绿素铜钠盐
理化性质
Ficus microcarpa var.pusillifolia
chlorophyll
sodium copper chlorophyllin
physicochemical property
