食品科学2011，Vol.32Issue(19)：50-53,4.
茎瘤芥叶片中叶绿素的稳定性
Stability of Chlorophyll from Tumorous Stem Mustard Leaves
摘要
Abstract
The effects of light,temperature,pH,oxidants,reductants,and metal ions on the stability of leaf chlorophyll from tumorous stem mustard were explored.Chlorophyll was extracted by acetone and determined by U-3010 ultraviolet and visible spectrometer.The results showed that the stability of chlorophyll from the leaves of tumorous stem mustard was affected by many factors including light,H2O2,vitamin C,acid,alkali and several metal ions.The chlorophyll was stable when temperature was 10-70 ℃,and temperature over 80 ℃ could result in a decrease of its stability.In addition,neutral condition and Na2SO3 revealed a hyperchromic effect on the chlorophyll.关键词
茎瘤芥/叶绿素/稳定性Key words
tumorous stem mustard/chlorophyll/stability分类
轻工纺织引用本文复制引用
李敏,游雄鹰,赵昌琼..茎瘤芥叶片中叶绿素的稳定性[J].食品科学,2011,32(19):50-53,4.基金项目
重庆市教育委员会科技项目 （）
