薄荷叶叶绿素锌钠盐的制备及其稳定性研究

以薄荷叶为原料，通过浸提得到叶绿索。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，耐热性、耐氧化还原性较好，但在光照条件下，稳定性差。几种常见的食品添加剂及金属离子对叶绿素锌钠盐的影响小，但Cu^2＋、Fe^3＋对叶绿索锌钠盐的稳定性有较大的影响。

Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Mentha Haplocalyx

Chlorophyll was extracted from Mentha haplocalyx. Sodium zinc chlorophyllin was prepared from the chlorophyll extracting through the processes of saponification, acidification and zinc substitution. The product showed high water-solubility, thermal stability, and high resistance abilities to oxidants and reducers. But it was significantly faded down under sunshine. Moreover, it would not be influenced by some common food additives and metal-salts. However, it would be influenced by Cu2^＋, Fe^3＋.