胡双修, 张海. Study on Preparation and Stability of Sodium Cobalt Chlorophyll from Hyacinth Leaves[J]. 2016, (3): 69-73. DOI: 10.16056/j.1005-7676.2016.03.016.
利用新鲜水葫芦叶制备叶绿素钴钠盐
摘要
以水葫芦叶为原料
经乙醇萃取、皂化、钴取代、成盐等步骤制备叶绿素钴钠盐
并研究光、热、酸碱及常见食品营养成分对其稳定性的影响。结果表明:叶绿素钴钠盐有2个吸收峰
分别为402、652 nm
其中最大吸收波长为402 nm;叶绿素钴钠盐水溶性好、色泽鲜艳、稳定
是理想的保健品和食品绿色色素添加剂。
Abstract
Chlorophyll could be gained by soaking hyacinth leaves with alcohol.Chlorophyll was extracted and sodium cobalt chlorophyll was synthesized via cobalt replacement reactions. The properties of the Sodium Cobalt Chlorophyll including photo-stability
thermo-stability
resistance to p H value and the effect of some food additives were researched. The results showed that sodium cobalt chlorophyll had two absorption peaks. The peaks were 402 nm and 652 nm respectively
in which the max absorption wavelength was 402 nm. Sodium cobalt chlorophyll is dark green
well water-soluble
stable on some food additives
and it is an ideal green additive of heath care products and food.