抄録
In this work we studied about thermal stability of chlorophyll in the powdered spinach (Chl) and chlorophyll in the powdered spinach included β-cyclodextrin (CD-Chl).
The results obtained were as follows:
1) The extent of heat decomposition of chlorophyll in CD-Chl was more stable than the Chl when the Chl and CD-Chl were heated in distilled water (pH5.6) at 60°C,80°C and 100°C.
2) The extent of heat decomposition of chlorophyll in CD-Chl was more stable than the Chl when the Chl and CD-Chl were heated in buffer of the acid area at 100°C.
3) Chlorophyll b was more stable than chlorophyll a when the Chl and CD-Chl were heated in distilled water (pH5.6)at 60°C and 80°C. Chlorophyll b was more stable than chlorophyll a when the Chl and CD-Chl were heated in distilled water(pH5.6)at 100°C up to 30min.
4) Chlorophyll a was more stable than chlorophyll b when the Chl and CD-Chl were heated at acidc area.
5) Chlorophyll b was more stable up to 30 min than chlorophyll a when the Chl was heated in buffer(pH6.0) which containing Na+, Ca2+ and Fe3+(10ppm) at 100°C.
