| 菠菜叶制取叶绿素锌钾盐及其稳定性 |
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| 引用本文： | 王巍杰 孙彩云 刘淑萍. 菠菜叶制取叶绿素锌钾盐及其稳定性[J]. 河北理工学院学报, 2005, 27(1): 125-128 |
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| 作者姓名： | 王巍杰 孙彩云 刘淑萍 |
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| 作者单位： | [1]河北理工大学化工与生物技术学院，河北店山063009 [1]河北理工大学化工与生物技术学院，河北唐山063009 |
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| 摘 要： | 以菠菜叶为原料，用无水乙醇浸取叶绿素，经皂化、锌代、成盐等反应制备叶绿素锌钾盐；并对叶绿素锌钾盐的稳定性以及一些常用食品添加剂对叶绿素锌钾盐水溶液的影响进行了研究。结果表明：叶绿素锌钾盐水溶性好，色泽鲜艳，具有一定的稳定性。
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| 关 键 词： | 菠菜叶 叶绿素 叶绿素锌钾 稳定性 |
| 文章编号： | 1007-2829(2005)01-0125-04 |
| 修稿时间： | 2004-07-16 |
Studies on systhesis and property of potassium Zinc Chlorophyllin |
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| WANG Wei-jie,SUN Cai-yun,LIU Shu-ping. Studies on systhesis and property of potassium Zinc Chlorophyllin[J]. Journal of Hebei Institute of Technology, 2005, 27(1): 125-128 |
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| Authors: | WANG Wei-jie SUN Cai-yun LIU Shu-ping |
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| Abstract: | Chlorophyll was gained by soaking spinach leaves with absolute alcohols. Chlorophyll was conducted soponification and zinc replacement reactions to synthesis potassium - zinc chlorophyllin; The properties of the stability and the effects of some common food additives on potassium - zinc chlorophyllin were sudied too. The results showed that potassium -zinc chlorophyllin is dark green and well water -soluble. It is stable on oxidizing, reducing and some food additives, but less stable on natural light. |
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| Keywords: | chlorophyll potassium - zinc chlorophyllin stability |
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