【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。更多还原

【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.更多还原