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芦笋叶绿素铜钠盐制备过程中提取工艺的研究
赵庆生; 孙健; 肖杰; 赵兵; 黄云祥
2012
Source Publication食品工业科技
Issue12Pages:302-305
Abstract采用超声法对芦笋叶进行了叶绿素的提取并合成了叶绿素铜钠盐。结果表明,芦笋叶绿素的最佳提取工艺条件为:提取溶剂为80%丙酮与95%乙醇体积比1:4,提取时间60min,提取温度70℃,液固比10:1,超声功率160W。提取的叶绿素溶液,经过皂化、酸化、铜代、成盐等步骤制成叶绿素铜钠盐,得率(以鲜叶计)为0.18%,产品质量符合国家标准GB3262-1982。
Keyword芦笋 叶绿素 叶绿素铜钠盐
Document Type期刊论文
Version出版稿
Identifierhttp://ir.ipe.ac.cn/handle/122111/10815
Collection研究所(批量导入)
Recommended Citation
GB/T 7714
赵庆生,孙健,肖杰,等. 芦笋叶绿素铜钠盐制备过程中提取工艺的研究[J]. 食品工业科技,2012(12):302-305.
APA 赵庆生,孙健,肖杰,赵兵,&黄云祥.(2012).芦笋叶绿素铜钠盐制备过程中提取工艺的研究.食品工业科技(12),302-305.
MLA 赵庆生,et al."芦笋叶绿素铜钠盐制备过程中提取工艺的研究".食品工业科技 .12(2012):302-305.
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