摘要
对影响新鲜菠菜汁中叶绿素稳定性的pH值、光、温度、氧、微生物等因素及其相互作用进行了研究，结果表明：紫外光照对新鲜菠菜汁中叶绿素的稳定性影响最显著，其次为微生物因素和氧因素，pH值和温度影响不很明显；微生物及氧化因素间的相互作用影响较强，而其它因素间的相互作用近可忽略。
The effects of main factors. invoving pH value, lightshine, temperature, oxygen and microbe,and the interaction between them were investigated for the stability of chlorophyll in fresh spinach juice, The results show that to remarkable character of all effect factors on stability of chlorophyll,lightshine occupies first place, microbe and oxygen come second, while pH value and temperture are not notable. The interaction between microbe and oxygen is intense, and the interaction between the other factors may be negligible.
出处
《食品科学》
EI
CAS
CSCD
北大核心
1997年第2期9-13,共5页
Food Science
