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芹菜汁叶绿素及色泽稳定性的研究 预览 被引量:13

Studies on chlorophyll in celery juice and the stability of its color
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摘要 研究了不同pH值和不同的预煮处理对芹菜汁中的叶绿素和色泽稳定性之影响。结果表明:随着pH的降低,叶绿素转化率显著增大,芹菜汁的绿色明显减退,Hunter a值也增大。随贮藏时间延长,Hunter a值呈上升趋势,即绿色倾向减小,而Hunter b值变化不显著。芹菜用CuSO4和Zn(CH3COO)2预煮对芹菜汁的颜色有一定改进,但未明显降低叶绿素转化率。 The effect of pH and blanching on the stability of chlorophyll and the color of the diluted celery juice were studied.The results showed that the conversion of chlorophyll to pheophytin increased significantly, the degree of green color reduced and the value of Hunter a rose with the decrease of pH,the value of Hunter a also increased while the value of Hunter b had no significant change with the extension of storage time.The visual color of celery juice could be improved by blanching celery in the solution of CuSO 4 and Zn(CH 3COO) 2,however,the conversion of chlorophyll to pheophytin had no decrease.
作者 陈健初 董绍华 Chen Jianchu;Dong Shaohua;Ye Xingqian;Su Ping(Dept.of Food Sci.and Tech., Zhejiang Agricultural University,Hangzhou 310029,China)
出处 《浙江农业大学学报》 CAS CSCD 北大核心 1997年第3期 301-304,共4页 Journal of Zhejiang University(Agriculture & Life Sciences)
关键词 芹菜汁 叶绿素 色泽 稳定性 饮料 celery juice chlorophyll stability color
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