摘要
概述了绿色蔬菜在加工、储藏过程中叶绿素降解的可能机理和途径 ,探讨了叶绿素及其降解产物本身、金属离子及其浓度、叶绿素酶、pH值、加热温度和时间、表面活性剂等因素 。
The possible mechanism and process of chlorophyll degradation in green vegetable during the processing and storage were summarized. The factors (chlorophyll derivatives, metal ions and concentration, chlorophyllase, pH value, heated temperature and time, detergents) which affect the formation of metallo chlorophyll complexes were discussed in the paper.
出处
《无锡轻工大学学报（食品与生物技术）》
CSCD
北大核心
2001年第4期440-444,共5页
Journal of Wuxi University of Light Industry
关键词
叶绿素
叶绿素金属络合物
降解
蔬菜加工
vegetable
chlorophyll
metallo chlorophyll complex
derivative
