摘要
本文以菠菜叶为原料,研究微波加热下叶绿素含量与叶片表面绿色色度的相关性。结果表明,2 min时叶绿素含量显著升高,但整体显著低于未加热时含量(P <0.05)。总叶绿素含量、Chla、Chlb与绿色值均不显著相关,绿色值与失重率相关性显著(P <0.05),表明微波加热过程中菠菜叶颜色的变化与水分损失的程度有关。
In this paper, spinach leaves were used as raw materials to study the correlation between chlorophyll content and green color of leaf surface under microwave heating. The results showed that the chlorophyll content was significantly lower than that at unheated(P <0.05), case increased significantly at 2 min. Chl A, Chl b and the total chlorophyll content all were not significantly correlated with the green values. the green values were significantly correlated with the weight loss rate(P <0.05), indicating that the color change of spinach leaves during microwave heating was related to the degree of water loss.
作者
朱雁青
凌红妹
Zhu Yanqing;Ling Hongmei(Guangdong Commercial School,Guangdong 510360,China;Guangdong Trade Vocational Technical School,Guangdong 510507,China)
出处
《现代食品》
2019年第1期137-140,共4页
Modern Food
关键词
微波加热
菠菜
叶绿素
色度
相关性
Microwave heating
Spinach
Chlorophyll
Chroma
Correlation
