蔬菜叶绿体清除广式凉果中二氧化硫效果研究

Vegetables Chloroplasts Remove Cool Fruit of SO2 Effect Study

研究了不同蔬菜(菠菜、芥蓝、生菜、芥菜和潺菜)中叶绿素含量及其脱硫效果、蔬菜中叶绿素对硫藏橄榄脱硫的效果、蔬菜中叶绿体催化脱除广式凉果中二氧化硫(SO2)的条件。结果表明,蔬菜中叶绿素含量具有明显差异,芥菜中叶绿素含量最高,而生菜中叶绿素含量最少;等量蔬菜的脱硫效果不同,脱硫效果从大到小分别是菠菜>芥蓝>生菜>潺菜>芥菜。叶绿体脱除SO2的最佳pH值为7.0,适宜温度为25℃;反应时间及叶绿体浓度与叶绿体脱除SO2效率呈正相关。20 g菠菜中叶绿体对5 g硫藏橄榄二氧化硫残留的脱除率为93.22%。

This paper studied the different vegetables(mustard spinach kale lettuce and upon food)and desulfurization effect of vegetables chlorophyll content in vegetables on the effects of sulfur hidden olive desulfurization chloroplast catalytic removal of sulfur dioxide(SO2)in cantonese cool fruit condition results showed that the chlorophyll content in vegetables had obvious difference,among them the highest chlorophyll content in leaf mustard,and chlorophyll content in lettuce at least;The desulphurization effect of the same amount of vegetables was different,among which the desulphurization effect of spinach was the best,followed by kale lettuce and chaff,while the desulphurization effect of mustard was relatively poor.The optimum pH of SO2 removal was 7.0 and the optimum temperature was 25℃.The reaction time and chloroplast concentration were positively correlated with the efficiency of chloroplast SO2 removal.The chloroplast removal rate of sulfur dioxide residue in 5 g olive was 93.22%in 20 g spinach.