摘要
本文通过对叶绿素水溶液进行微波加热,分析微波加热对叶绿素水溶液的温度、色度、叶绿素含量的影响。结果表明,微波加热处理的水溶液温度显著高于对照沸水浴,1~2 min时,1000 W功率下的水溶液温度显著高于200 W(P<0.05)。与沸水浴相比,微波加热显著降低了叶绿素水溶液的绿色程度,且高功率微波加热显著加剧了水溶液亮度的变化。200 W微波加热使水溶液中叶绿素a、b含量降低,但1000 W微波加热则提高了水溶液中叶绿素a、b含量。
In this paper,the effects of microwave heating on the temperature,chromaticity and chlorophyll content of chlorophyll solution were analyzed.The results showed that the temperature of the aqueous solution treated by microwave heating was significantly higher than that of the control boiling water bath,and the temperature of the aqueous solution under 1000 W power was significantly higher than 200 W at 1~2 min(P<0.05).Compared with boiling water bath,microwave heating significantly reduced the greenness of chlorophyll aqueous solution,and high power microwave heating significantly increased the brightness of aqueous solution.The contents of chlorophyll a and b in aqueous solution were decreased by microwave heating at 200 W,but increased by microwave heating at 1000 W.
作者
王主
朱雁青
郭峰
Wang Zhu;Zhu Yanqing;Guo Feng(Shenyang Medical College,Shenyang 110034,China;Guangdong Commercial School,Guangzhou 510360,China;Shenyang Agricultural University,Shenyang 110866,China)
出处
《现代食品》
2020年第4期172-175,共4页
Modern Food
关键词
微波加热
叶绿素水溶液
叶绿素含量
色度
温度
Microwave heating
Chlorophyll aqueous solution
Chlorophyll content
Chroma
Temperature
