护绿剂护绿效果及护绿后叶绿素稳定性分析  

The Effect of Green-maintaining Reagent and Analysis Stability of Chlorophyll

作　　者：丁宏伟[1] 丁红洁 

机构地区：[1]齐鲁师范学院生物系,山东济南250013 [2]文登市第一人民医院,山东威海264400

出　　处：《齐鲁师范学院学报》2011年第5期132-135,共4页Journal of Qilu Normal University

摘　　要：绿色蔬菜在加热处理时,很容易失去鲜绿色而形成褐色,如何保持绿色蔬菜在加工或贮存过程中叶绿素的稳定性问题,成为亟待解决的问题。以菠菜为材料,采用添加护绿剂作为护绿方法,利用分光光度法对其中的叶绿素进行测定,了解不同护绿剂的护绿效果,同时采用不同的温度、超声波、紫外线处理护绿后的叶绿素提取液,分析护绿剂护绿后叶绿素的稳定性。The green vegetable is easy to loss the green color and become brown when they are processed. The questions how to keep the chlorophyll of vegetable green stable in the process of production and storage become more and more important.. Spinach was taken as materials, adding ZnSO4 to Spinach and determining contents of chlorophyll in vegetable by spectrophotometer to see the effect of ZnSO4. Process the extracts of chlorophyll with different temperature, ultrasonic and ultraviolet rays processing. And in the same time, analyses the stability of chlorophyll after treatment of ZnSO4.

关 键 词：叶绿素 效果 护绿 

分 类 号：G712[文化科学—职业技术教育学]