摘要
针对绿色果蔬在加工中褪色和变色问题 ,将近年来叶绿素褪色机理及护色技术研究进展作了综合分析 .结果表明 ,脱镁叶绿素 a,b,焦脱镁叶绿素 a,b及脱镁叶绿酸 a,b的形成 ,是造成果蔬色泽劣化的原因 .目前在护绿处理上普遍采用了固色、染色、配色技术 .从研究前景上看 :1 )叶绿素降解机理有待深化 ;2 )金属离子护色方法需有国家标准 ;3 )
Main research progress data for physiology mechanism of chlorophyll blanching and processing technique for preserving green color are analysed. The result shows: formation of phaeophytin a,b,pyro a,b and phaeophytin a,b made the green color changing. At present, the way for preserving color is to stable green color or adding green color. In a long run, prospect for chlorophyll research is as following: 1)Study of blanching of chlorophyll physiology mechanism should be deeped; 2) Method of adding iron needs a national standard; 3) Development biological technique will provide a new field in preserving green color.
出处
《郑州轻工业学院学报》
2001年第1期63-67,共5页
Journal of Zhengzhou Institute of Light Industry（Natural Science）
关键词
叶绿素
护色
贮藏加工
绿色果蔬
衍生物
chlorophyll
preserving color
saving and processing
green fruit and vegetable
