摘要
叶绿素是绿色果蔬中所含有的四吡咯色素。高等植物中的叶绿素主要包括叶绿素a和叶绿素b。由于其结构不稳定性,叶绿素会发生酶促降解和非酶降解导致果蔬色泽劣变。如何绿色、安全、高效地提高叶绿素的稳定性受到国内外学者的广泛关注。文章综述了叶绿素的结构特征及其理化性质,概述了常见的提高叶绿素稳定性的方法及优缺点,并对其未来发展趋势进行了展望,旨在为实际生产中提高叶绿素稳定性提供理论参考。
Chlorophyll is a tetrapyrrole pigment contained in green fruits and vegetables.The chlorophyll in higher plants mainly include chlorophyll a and chlorophyll b.Due to its structural instability,chlorophyll will undergo enzymatic and non-enzymatic degradation,resulting in the deterioration of the color of fruits and vegetables.How to improve the stability of chlorophyll in a green,safe and efficient manner has received extensive attention from scholars at home and abroad.In this paper,the structural characteristics and physicochemical properties of chlorophyll are reviewed,the common methods,advantages and disadvantages of improving the stability of chlorophyll are summarized,and its future development trend has been prospected,in order to provide a theoretical reference for improving the stability of chlorophyll during practical production.
作者
胡宇微
孙红男
木泰华
HU Yuwei;SUN Hongnan;MU Taihua(Institute of Food Science and Technology,Chinese Academy of Agricultural Science,Key Laboratory of Agro-Products Processing,Ministry of Agriculture and Rural Affairs,Beijing 100193,China)
出处
《食品科技》
CAS
北大核心
2023年第2期49-55,共7页
Food Science and Technology
基金
国家现代农业产业技术体系项目(CARS-10-B21)。
关键词
抑制酶活
碱化护绿
离子置换
分子包埋
高静水压
inhibiting enzyme activity
alkalizing green protection
ion replacement
molecular encapsulation
highhydrostaticpressure
