食品工业科技Issue(1)：245-249,5.
8种叶片叶绿素提取得率、稳定性和应用效果的对比
Comparison of extraction rates,stabilities and application properties of chlorophyll from 8 kinds of leaves
刘邻渭 1袁琳 1孙丽芳 1唐丽丽2
作者信息
- 1. 西北农林科技大学食品学院,陕西杨凌712100
- 2. 陕西省杨凌职业技术学院,陕西杨凌712100
- 折叠
摘要
Abstract
Chlorophyll was extracted from 8 kinds of dried leaves respectively.And the yields,stability and application effect were compared with each other.The results showed that：extraction yields for some leaves relied significantly to the leaves＇ drying method.The optimized extraction temperature and agent were 50℃ and 95% alcohol solution.The extraction yields turned from the highest to the lowest one by one when the raw materials were spinach,greens,deodar cedar,nopalxochia ackermannii,pittosporum tobira Ait,photinia serrulata,holly,and ligustrum lucidum Ait leaves respectively.Chlorophyll in those extraction solutions degradated accelerately when exposing to sun light,lower pH and high temperature.The chlorophyll stabilities in most extracts were similar generally,but for the extracts from greens and nopalxochia ackermannii,which displayed somewhat differences.Adding concentrated extracts to glutinous rice ball,jelly and candy had gotten good results,but adding them to ice-cream and yogurt had not.关键词
叶绿素/提取/稳定性/应用Key words
chlorophyll/extraction/stability/application分类
轻工纺织引用本文复制引用
刘邻渭,袁琳,孙丽芳,唐丽丽..8种叶片叶绿素提取得率、稳定性和应用效果的对比[J].食品工业科技,2012,(1):245-249,5.
