芹菜汁叶绿素及色泽稳定性的研究  

Studies on chlorophyll in celery juice and the stability of its color

作　　者：陈健初[1] 董绍华[1] 叶兴乾[1] 苏平[1] 

机构地区：[1]浙江农业大学食品科技系

出　　处：《浙江农业大学学报》1997年第3期301-304,共4页

摘　　要：研究了不同ｐＨ值和不同的预煮处理对芹菜汁中的叶绿素和色泽稳定性之影响．结果表明：随着ｐＨ的降低，叶绿素转化率显著增大，芹菜汁的绿色明显减退，Ｈｕｎｔｅｒａ值也增大．随贮藏时间延长，Ｈｕｎｔｅｒａ值呈上升趋势，即绿色倾向减小，而Ｈｕｎｔｅｒｂ值变化不显著．芹菜用ＣｕＳＯ４和Ｚｎ（ＣＨ３ＣＯＯ）２预煮对芹菜汁的颜色有一定改进。The effect of pH and blanching on the stability of chlorophyll and the color of the diluted celery juice were studied.The results showed that the conversion of chlorophyll to pheophytin increased significantly, the degree of green color reduced and the value of Hunter a rose with the decrease of pH,the value of Hunter a also increased while the value of Hunter b had no significant change with the extension of storage time.The visual color of celery juice could be improved by blanching celery in the solution of CuSO 4 and Zn(CH 3COO) 2,however,the conversion of chlorophyll to pheophytin had no decrease.

关 键 词：芹菜汁 叶绿素 色泽 稳定性 饮料 

分 类 号：TS275.5[轻工技术与工程—农产品加工及贮藏工程]