作　　者： ; ; ; ; ; ;

机构地区： 广东省农业科学院

出　　处： 《食品工业》 2008年第2期1-3,共3页

摘　　要： 探讨了不同因素对苦瓜叶绿素稳定性的影响。结果表明:苦瓜叶绿素对光非常不稳定。光越强。稳定性越差;温度小于70℃时,苦瓜叶绿素比较稳定,温度超过70℃则会促进叶绿素的分解;过酸或过碱条件下,苦瓜叶绿素都不稳定;苦瓜叶绿素具有较强的抗过氧化氢氧化能力;苦瓜叶绿素对Cu^(2+)、Al^(3+)、Zn^(2+)都比较稳定,但对Fe^(3+)不稳定.Fe^(3+)浓度的增大会明显降低叶绿素的吸光值;微波对苦瓜叶绿素的稳定性有明显影响;超声波对苦瓜叶绿素影响不太明显。 The effects of different factors on the stability of chlorophyll in Momordica Charantia L. were studied. The results showed that chlorophyll was very unstable under light, and the more stronger the light, the more unstable the chlorophyll; chlorophyll was stable when temperature was under 70℃, but decomposed when temperature was above 70℃; too sour or too alkaline conditions could cause unstable of chlorophyll; chlorophyll had good antioxidation stability; chlorophyll was stable under Cu2＋. Al3＋. Zn2＋ solution, but unstable under Fe3＋ solution, its spectrophotometric value was obviously reduced when Fe3＋ concentration was raised; microwave had obviously effect on chlorophyll, but ultrasonic wave unobviously.

关 键 词： 苦瓜 叶绿素 稳定性

领　　域： [环境科学与工程] [生物学]