Color loss in ethanolic solutions of chlorophyll a

Szu Chuan Shen, Hsin Yun Hsu, Chin Neng Huang, James Swi Bea Wu

研究成果: 雜誌貢獻期刊論文同行評審

15 引文 斯高帕斯(Scopus)


The present study investigated the stability of green color in 1-60% ethanolic solutions of chlorophyll a. Kinetics studies were performed. The results show that the color loss follows first-order reaction kinetics, similar to that in aqueous systems, with a reaction rate constant between 0.013 and 13.575 day-1at 20 °C and an activation energy between 18.4 and 85.1 kJ mol-1. The rate of color loss increases with the temperature and varies with the ethanol concentration. It reaches the maximum at 40% ethanol concentrations. The difference among the absorption spectra of the ethanolic solutions suggests that the interaction between water and ethanol molecules may be the major factor affecting the color stability of chlorophyll in the solutions. The bathochromic shift is most obvious around 40% ethanol concentration. We postulate that the formation of clusters of water-ethanol molecules is responsible for the increase in the rate of color loss.

頁(從 - 到)8056-8060
期刊Journal of Agricultural and Food Chemistry
出版狀態已發佈 - 2010 7月 14

ASJC Scopus subject areas

  • 一般化學
  • 一般農業與生物科學


深入研究「Color loss in ethanolic solutions of chlorophyll a」主題。共同形成了獨特的指紋。