摘要
通过正交试验优化香樟叶叶绿素提取工艺,并对香樟叶叶绿素的稳定性进行了研究。结果表明,提取香樟叶叶绿素的优化工艺:以乙醇:丙酮=1∶1为提取剂,料液比1∶6(g/mL),提取温度60℃,提取时间4.0 h。稳定性研究表明:色素对酸和高温的耐受性差,光照能加速色素降解;大多数金属离子对其影响不大,但Fe3+明显影响其稳定性;色素对H2O2敏感。
Extraction conditions of chlorophyll from Cinnamomum camphora leaves and their stability were investigated by orthogonal test in this study. The optimal extraction conditions of chlorophyll are determined as follows ： using the mixture of acetone and alcohol with 1 ： 1 ratio as extraction solvent, the ratio of material to solvent 1 ： 6, extraction temperature 60 ℃ and extraction time 4.0 h. The chlorophyll exhibited a poor stability to acidity, heat and sunlight. No significant effect of metallic ions was found at low concentration. However, Fe3＋ had a negative effect. It was sensitive to H2O2.
出处
《食品研究与开发》
CAS
北大核心
2012年第11期61-64,共4页
Food Research and Development
关键词
香樟叶
叶绿素
提取
稳定性
lotus leaves
chlorophyll
extraction
stability
