摘要
对菊科植物牛蒡（ＡｒｔｉｕｍｌａｐｐａＬｉｎｎ．）所含叶绿素的性质进行了初步研究，目的在于为牛蒡植物的深加工提供可靠信息。内容包括叶绿素含量的测定及其与光、温度、食品添加剂的关系。结果表明，叶绿素总含量为２．３１９５ｍｇ／ｇ，在散射光环境中叶绿素降解速度随时间延长而加快；随温度的升高也加快了叶绿素的降解速度；食品添加剂除糖外，都或多或少对该色素有影响，故生产中应采取使其稳定的措施。
The character of chlorophyll of Arctium lappa Linn. was studied in the paper. The purpose of research is providing some reliable information for further processing. Items such as content of chlorophyll and relationship between chlorphyll and light, temperature and food additives were given. Results showed that the content of thlorophyll was 2.3195 wg/g. The speed of chlorophyll reduction and decomposition was quicker and quicker as time went under dispersing light in laboratory. When heated the speed of chlorophyll reduction and decomposition was also quicker and quicker as temperature was higher and higher. Beside sugar, the additives play more of less role to the pigment. So proper methods should be adopted in production.
出处
《植物研究》
CAS
CSCD
北大核心
1999年第1期60-63,共4页
Bulletin of Botanical Research
关键词
牛蒡
叶绿素
菊科
Arcticum Lappa Linn.
Chlorophyll
