Chlorophyll detector analysis of the stability factors of chlorophyll in aloe skin
2024-01-20 12:07:19
Chlorophyll in food. It plays an important role in the coloring of cosmetics and medicines, and is therefore more popular as a natural pigment extracted from green plants. From the analysis of its efficacy, it has functions such as improving constipation and lowering cholesterol, so it is also widely used in medicine and other health products. At present, the extraction of chlorophyll mostly uses plant leaves or silkworm sand with high chlorophyll content as raw materials. This will not only be affected by the season, but some leaves contain toxins that are difficult to separate. For the extraction of chlorophyll, the first step is to use a chlorophyll detector to make a detailed determination of the chlorophyll content of the extracted plant, so as to ensure the optimization of the extraction process.
Taking aloe skin as raw material, extracting chlorophyll and turning waste into treasure will not only improve the economic value of aloe, but also provide a new way for the development and utilization of aloe skin. In this study, the chlorophyll in the aloe skin was extracted by alcohol extraction, and the chlorophyll contained in the aloe skin was optimized by a single factor and orthogonal test. The stability of the obtained chlorophyll was studied. The chlorophyll detector was very effective in the detection of chlorophyll during the experimental study.
The conventional method for determining the chlorophyll content of plant leaves is spectrophotometry. The aloe vera chlorophyll extract was scanned with a UV-visible spectrophotometer in the wavelength range of 390-700 nm to determine the maximum absorption peak of the sample. The absorbance (A) of the extract was measured at this wavelength, and the optimum process was determined according to the absorbance. condition. Chlorophyll detectors can also be used directly for the determination, which reduces many tedious steps and the effect of light on chlorophyll stability. Dilutions of chlorophyll with the same concentration were placed under natural light and in brown bottles to protect from light. The color change of the solution was observed, and the absorbance was measured. The effect of temperature on the stability of chlorophyll. Dilutions of chlorophyll with the same concentration were placed in water baths at 40, 60, and 80°C. After a different period of time, the color change was observed, and the absorbance was measured after cooling to room temperature.
Chlorophyll detection showed that the thermal stability of chlorophyll in aloe peels was good, but long-term light exposure affected pigment stability. Therefore, foods colored with aloe-leaf chlorophyll should be protected from prolonged exposure to light for both storage and transportation, so as to maintain the stability of chlorophyll and increase the value of foods.
Taking aloe skin as raw material, extracting chlorophyll and turning waste into treasure will not only improve the economic value of aloe, but also provide a new way for the development and utilization of aloe skin. In this study, the chlorophyll in the aloe skin was extracted by alcohol extraction, and the chlorophyll contained in the aloe skin was optimized by a single factor and orthogonal test. The stability of the obtained chlorophyll was studied. The chlorophyll detector was very effective in the detection of chlorophyll during the experimental study.
The conventional method for determining the chlorophyll content of plant leaves is spectrophotometry. The aloe vera chlorophyll extract was scanned with a UV-visible spectrophotometer in the wavelength range of 390-700 nm to determine the maximum absorption peak of the sample. The absorbance (A) of the extract was measured at this wavelength, and the optimum process was determined according to the absorbance. condition. Chlorophyll detectors can also be used directly for the determination, which reduces many tedious steps and the effect of light on chlorophyll stability. Dilutions of chlorophyll with the same concentration were placed under natural light and in brown bottles to protect from light. The color change of the solution was observed, and the absorbance was measured. The effect of temperature on the stability of chlorophyll. Dilutions of chlorophyll with the same concentration were placed in water baths at 40, 60, and 80°C. After a different period of time, the color change was observed, and the absorbance was measured after cooling to room temperature.
Chlorophyll detection showed that the thermal stability of chlorophyll in aloe peels was good, but long-term light exposure affected pigment stability. Therefore, foods colored with aloe-leaf chlorophyll should be protected from prolonged exposure to light for both storage and transportation, so as to maintain the stability of chlorophyll and increase the value of foods.
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