温度和水分对存储菠菜叶绿素a、b含量的影响

Impacts of Temperature and Moisture on Content of Chlorophyll a,b in Spinach during Storage

采用丙酮提取-可见光分光光度法对存储菠菜的叶绿素a、b含量进行测定,分析温度和水分对存储波菜叶绿素a、b含量的影响。结果表明:①无论在常温下还是4℃下,叶绿素a、b及总量随着储存时间的延长表现为下降趋势;②随着时间的延长,4℃下储存时菠菜叶绿素a、b及总量较常温下高,利于菠菜营养成分的保存;③常温和4℃下菠菜水分含量均随时间的延长而减少变化显著(p≤0.01),且常温下菠菜水分含量降低的速度较快。④在储存初期,菠菜叶绿素的含量随着水分的减少而增加,当保存12h后,又随着水分的减少而逐渐减少,36h后,随着水分的减少而增加,二者表现出一定的相关关系。

Spinach chlorophyll a, b were extracted with acetone and the contents of them were determined by spectrophotometer, at the same time, the impacts of temperature and moisture on contents of chlorophyll a, b were analyzed. The results indicated that the content of chlorophyll a, b and its total content decreased no matter at room temperature or 4℃ with the time pass; the contents of chlorophyll a, b stored at 4℃ were higher than that stored at room temperature; the content of moisture decreased significantly （p≤0.01） no matter at room temperature or 4℃ with the time pass, but the decrease of the moisture content in spinach stored at room temperature was fast than that at 4℃; the content of chlorophyll increased in the early storage period along with the decrease of moisture, but it decreased along with the decrease of moisture when deposited between 12 h and 36 h; the content of chlorophyll comparatively increased after 36 h and there was obvious relativity between moisture content and the content of chlorophyll with the time.