单色光照射对鲜青花椒叶绿素降解的实验研究  

Study on the chlorophyll breakdown in green prickleyashes with the monochromatic light

作　　者：汪洋[1,2] 邓惠玲[1,2] 阚建全[1,2] 

机构地区：[1]西南大学食品科学学院,重庆400715 [2]重庆市农产品加工及贮藏重点实验室,重庆400715

出　　处：《食品工业科技》2013年第10期142-145,164,共5页Science and Technology of Food Industry

基　　金：国家自然科学基金(31071599)

摘　　要：以鲜青花椒为实验材料,研究了在8种单色光照射下鲜青花椒色泽和叶绿素含量的变化,以确定各种单色光对鲜青花椒叶绿素降解的影响。研究结果表明,在整个单色光光照过程中,鲜青花椒果皮的绿色逐渐褪去,并逐渐变暗;其中,紫外光的照射对鲜青花椒色泽的影响最为明显,其次是蓝色光和黄色光;同时,鲜青花椒的叶绿素逐渐降解,其中对叶绿素a降解有显著影响的单色光依次为紫外光、蓝色光和黄色光,而对叶绿素b降解有显著影响的单色光依次为紫外光、黄色光和蓝色光。另外,青花椒果皮的色差值与青花椒体内总叶绿素的降解率相关系数为0.8380。To investigate effects of monochromatic light on chlorophyll breakdown in green prickleyashes, changes in their peel colors and content of chlorophylls were evaluated. Results showed that the green of the peel color faded and chlorophylls underwent degradation. Among 8 kinds of monochromatic light,UV had the greatest effect on the green fading and the degradation of chlorophyll a,followed by blue light and yellow light. Meanwhile, UV had the greatest effect on the degradation chlorophyll b,followed by yellow light and blue light. In addition,the correlation coefficient between changes in peel colors and degradation rates of chlorophylls was 0.8380.

关 键 词：鲜青花椒 单色光光照 叶绿素降解 色泽 

分 类 号：TS202.1[轻工技术与工程—食品科学]