热加工过程中蔬菜叶绿素的降解及护色技术研究进展  

Research Progress on the Degradation of and Preservation Techniques for Chlorophyll in Vegetables during Thermal Processing

作　　者：龙洋洋 雷宇洁 马小云 闵甜甜 赵婷 岳进[1,3] LONG Yangyang;LEI Yujie;MA Xiaoyun;MIN Tiantian;ZHAO Ting;YUE Jin(School of Agriculture and Biology,Shanghai Jiao Tong University,Shanghai 200240,China;Yunnan Dali Research Institute,Shanghai Jiao Tong University,Dali 671014,China;Sichuan Research Institute,Shanghai Jiao Tong University,Chengdu 610218,China)

机构地区：[1]上海交通大学农业与生物学院,上海200240 [2]上海交通大学云南(大理)研究院,云南大理671014 [3]上海交通大学四川研究院,四川成都610218

出　　处：《食品科学》2025年第4期285-294,共10页Food Science

基　　金：四川省重点研发项目(2023YFN0057);国家自然科学基金面上项目(32172281);云南省科技人才与平台计划项目(202205AF150084)。

摘　　要：叶绿素提供蔬菜的绿色色泽,具有抗氧化、抗菌、免疫调节和抗癌生物活性功能,但它在热加工过程中不稳定,易分解而失去活性,影响蔬菜的颜色和营养品质。在植物体内,叶绿素主要通过脱镁叶绿酸氧化酶途径降解,有酚类物质存在时,会在叶绿素-过氧化物酶的作用下氧化降解。而在热加工过程中,叶绿素通过酶促反应及非酶促反应降解,非酶促反应包括热造成的细胞结构破坏及热诱导的化学降解反应。此外,热加工过程中,温度、pH值、氧气浓度及加工方式等因素都会影响叶绿素的降解。为防止叶绿素的降解,可以采用物理、化学和生物方法对其进行护色处理,其护色机理包括钝化酶活性、金属离子增强叶绿素稳定性、促进叶绿素聚集体的形成以及提高抗氧化性。本文对热加工过程中蔬菜叶绿素的降解途径以及动力学的研究进行总结,并对在加工过程中使用的护色技术及护色机理进行梳理和分析。Chlorophyll imparts a green color to vegetables and possesses antioxidant,antimicrobial,immunomodulatory,and anticancer functions.However,it is unstable during thermal processing and easily degraded,resulting in loss of its bioactivity,thereby affecting the color and nutritional quality of vegetables.In plants,chlorophyll is normally degraded by pheophorbide oxygenase and also oxidized and degraded by chlorophyll peroxidase in the presence of phenolic substances.During thermal processing,chlorophyll is degraded through enzymatic and non-enzymatic reactions,the latter including the destruction of cell structure and chemical degradation reactions caused by heating.Additionally,factors such as temperature,pH,oxygen concentration and processing methods influence chlorophyll degradation during thermal processing.Physical,chemical,and biological methods are currently employed to prevent the degradation of chlorophyll through various mechanisms such as inactivating enzymes,enhancing the stability of chlorophyll by metal ions,promoting the formation of chlorophyll aggregates,and improving antioxidant capacity.This paper summarizes recent research on the degradation pathways and kinetics of chlorophyll in vegetables during thermal processing,and reviews and analyzes the techniques used to preserve chlorophyll during thermal processing.

关 键 词：热加工 叶绿素 降解路径 护色 降解动力学 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]