摘要
光、pH值、温度、氧化剂、金属离子等对荠菜中具有生理活性的叶绿素稳定性均有一定的影响。研究结果表明:荠菜叶绿素光稳定性较差;弱酸、弱碱对叶绿素稳定性的影响不大;温度对荠菜叶绿素的影响较小;强氧化剂的存在不利于荠菜叶绿素的稳定;铜离子有助于荠菜叶绿素稳定性的提高,而铁离子加速荠菜叶绿素的分解。
The effects of main factors including light, pH value, temperature,oxidizer and metallic ions on the stability of chlorophyll in Capsella bursapastoris （L）medicus leaf were studied. The resuhs showed that light was unfavorable to the stability of chlorophyll in fresh leaf, which was a contradiction with temperature.When pH was in the range of 4 - 13,it had small effects on preservation, but high oxidation was bad for stability of chlorophyll.Metallic ions such as cooper could increase the stability except iron.
出处
《安徽农业科学》
CAS
北大核心
2006年第9期1796-1797,共2页
Journal of Anhui Agricultural Sciences
关键词
荠菜
叶绿素
稳定性
Capsella bursa-pastoris L
Chlorophyll
Stability
