| 荠菜中活性物质叶绿素稳定性研究 |
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| 引用本文： | 胡秋娈,于相丽,郭向萌,赵栓红.荠菜中活性物质叶绿素稳定性研究[J].安徽农业科学,2006,34(9):1796-1797. |
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| 作者姓名： | 胡秋娈 于相丽 郭向萌 赵栓红 |
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| 作者单位： | 洛阳师范学院生命科学系,河南,洛阳,471022;洛阳师范学院化学系,河南,洛阳,471022 |
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| 摘 要： | 光、pH值、温度、氧化剂、金属离子等对荠菜中具有生理活性的叶绿素稳定性均有一定的影响。研究结果表明:荠菜叶绿素光稳定性较差;弱酸、弱碱对叶绿素稳定性的影响不大;温度对荠菜叶绿素的影响较小;强氧化剂的存在不利于荠菜叶绿素的稳定;铜离子有助于荠菜叶绿素稳定性的提高,而铁离子加速荠菜叶绿素的分解。
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| 关 键 词： | 荠菜 叶绿素 稳定性 |
| 文章编号： | 0517-6611（2006）09-1796-02 |
| 收稿时间： | 2006-01-04 |
| 修稿时间： | 2006-01-04 |
Study on the Stability of Chlorophyll in Capsella bursa-pastoris L. Medicus Leaf |
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| HU Qiu-luan et al.Study on the Stability of Chlorophyll in Capsella bursa-pastoris L. Medicus Leaf[J].Journal of Anhui Agricultural Sciences,2006,34(9):1796-1797. |
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| Authors: | HU Qiu-luan |
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| Institution: | Department of Life Science, Luoyang Normal University,Luoyang,Henan 471022 |
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| Abstract: | The effects of main factors including light,pH value,temperature,oxidizer and metallic ions on the stability of chlorophyll inCapsella bursa-pastoris(L)medicus leaf were studied.The results showed that light was unfavorable to the stability of chlorophyll in fresh leaf,which was a contradiction with temperature.When pHwas in the range of 4~13,it had small effects on preservation,but high oxidation was bad for stability of chlorophyll.Metallic ions such as cooper could increase the stability except iron. |
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| Keywords: | Capsella bursa-pastorisL Chlorophyll Stability |
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