绿色蔬菜加工中叶绿素金属离子络合物的研究进展

The Study Progress of Metallo-Chlorophyll Complexes in the Processed Green Vegetables

概述了绿色蔬菜在加工、储藏过程中叶绿素降解的可能机理和途径 ,探讨了叶绿素及其降解产物本身、金属离子及其浓度、叶绿素酶、pH值、加热温度和时间、表面活性剂等因素 。

The possible mechanism and process of chlorophyll degradation in green vegetable during the processing and storage were summarized. The factors (chlorophyll derivatives, metal ions and concentration, chlorophyllase, pH value, heated temperature and time, detergents) which affect the formation of metallo chlorophyll complexes were discussed in the paper.