蚕沙叶绿素锌钠盐的制备及其稳定性研究

利用蚕沙制备叶绿素锌钠盐溶液,采用分光光度计对叶绿素锌钠盐进行定性、定量测定,确定最大波长为412 nm。并对其稳定性进行研究。结果表明:叶绿素锌钠盐水溶性较好、耐热性、pH为2.66～13.01时的溶液稳定性较好,氧化剂(H_2O_2)、还原剂(Na_2SO_3)稳定性较好,Vc对叶绿素锌钠盐有一定保护作用,但对光不稳定。常见的食品添加剂(蔗糖、葡萄糖、食盐、柠檬酸)和一些金属离子(Ca~(2+)、Na~+、Mg~(2+))对叶绿素锌钠盐的稳定性无影响,而部分金属离子Cu~(2+)、Fe~(2+)、Al~(3+)对叶绿素锌钠盐的稳定性有较大的影响。

Study on Preparation and Stability of Sodium Zinc Chlorophyllin from Silkworm

Sodium zinc chlorophyllin was extracted from silkworms.The quality and quantity were deter- mined by spectrophotometer at A412 and the stability of which was studied.The results showed that Sodium zinc chlorophyllin had stable character on water solubility,thermal stability,resistance to oxidation and re- duction and pH(2.66～13.01).Vc had protective effect on the stability of Sodium zinc chlorophyllin,but the lighting greatly effect on the stability.Common food additives (glucose,sucrose,salt,citric acid) as well as some metal ion (Ca~(2+)、Na~+、Mg~(2+))had no effect on the stability,while other metal ions(Cu~(2+)、Fe~(2+)、Al~(3+))had a greatly influence on the stability of zinc salt.