西北师范大学学报（自然科学版）2012，Vol.48Issue(6)：82-88,7.
红三叶叶绿素锌钠的制备及其稳定性研究
Preparation and stability of red clover sodium zinc chlorophyllin
摘要
Abstract
Chlorophyll, extracted by ethanol from red clover fresh grass processing water, is made into sodium zinc chlorophyllin by saponification, concentration, extraction, acidification, zinc replacement and salification. Effects of eight variables are evaluated by Plackett-Burman design, the results indicate that salification pH value, zinc replacement time and zinc sulfate dosage are the primary factor to influence sodium zinc chlorophyllin preparation. Center test point of Box-Benknken design is determined by deepest ascent design, on that basis, Box-Benknken design is employed and its results are analyzed by response surface method, the optimal salification pH value, zinc replacement time and zinc sulfate dosage is 11. 50, 85. 44 min and 25. 40 mL, respectively, corresponding to yield of 31. 76 mg·L-l. Stability study shows that sodium zinc chlorophyllin prepared under this experimental conditions is well resistant to heat, light, oxidant and reductant, has well stability in 6. 0~10. 0 pH value environment and for solution, when contacted with sucrose, glucose or salt, also performs good stability.关键词
红三叶/叶绿素锌钠/响应面分析/稳定性Key words
red clover/ sodium zinc chlorophyllin/ response surface analysis/ stability分类
资源环境引用本文复制引用
曾家豫,武伟国,孔维宝,刘雄雄,赵静..红三叶叶绿素锌钠的制备及其稳定性研究[J].西北师范大学学报（自然科学版）,2012,48(6):82-88,7.基金项目
西北师范大学与定西市校企合作项目 （）
