共查询到19条相似文献，搜索用时 639 毫秒
1.
石榴汁花色苷热稳定性及其降解动力学研究 总被引：2，自引：0，他引：2
为了对石榴汁花色苷热降解的动力学进行了了解,测定了不同温度对石榴汁花色苷含量、色差的影响.结果表明,石榴汁花色苷对热不稳定,其色品指数a*.(Hunter a*)值随加热时间和温度升高呈下降趋势,而色品指数b*(Hunterb*)值呈上升趋势:石榴汁花色苷降解符合动力学一级反应,其反应活化能E0为52.67 kJ/mol,反应常数K0为6.37×106,得出了石榴汁花色苷降解的预测模型.经验证,模型与实测值拟合较好,表明该模型是合理的. 相似文献
2.
脱水菠菜贮藏过程中颜色变化动力学 总被引：6，自引：1，他引：5
为了探讨脱水菠菜在贮藏过程中叶绿素变化及其与颜色损失的关系,鲜菠菜经过热烫处理后冷冻干燥,包装后在25、35、45和55℃下贮藏,测定贮藏过程中叶绿素和颜色变化,以确定脱水菠菜叶绿素和颜色变化动力学。结果表明：无论是否经过热烫前处理,经过冻干技术得到的脱水菠菜,在贮藏过程中其叶绿素的降解与颜色损失都遵循一级反应动力学方程,且叶绿素的减少与颜色损失密切相关（R2＞0.95,p＜0.05）。在未经热烫和经热烫处理后冻干的菠菜其叶绿素降解的活化能分别为39.99 kJ/mol和41.44 kJ/mol。而用色度计测定的红绿值a*和色彩角值h中,经过热烫前处理的脱水菠菜其活化能分别是18.93 kJ/mol和48.08 kJ/mol,而未经烫漂的分别为18.20 kJ/mol和44.04 kJ/mol。与热烫处理的样品相比,未热烫的脱水菠菜更容易失去叶绿素,热烫处理有利于延长脱水菠菜的货架期。相同前处理的脱水菠菜,在设定的贮藏温度下,叶绿素降解、红绿值a*和色彩角值h的速率常数随贮藏温度的升高均逐渐增大,低温贮藏有利于延长脱水菠菜的货架期。在常温下（20℃）脱水菠菜的货架期为168 d（未热烫）或465 d（热烫）。 相似文献
3.
采用盆栽方法,以不同pH值(5.6、4.5、3.5、2.5)的模拟酸雨胁迫试验,探讨其对勋章菊(Gazania Hybrids)叶片质膜透性、MDA含量、保护酶活性、叶绿素含量及叶绿素荧光参数的影响.结果表明,随pH值的降低,勋章菊叶片质膜透性和MDA含量呈逐渐升高的趋势,且二者呈显著正相关;SOD、CAT和POD活性呈先升高后下降的单峰曲线变化,其中SOD、CAT和POD活性最大值均出现在pH4.5处理;叶绿素a、叶绿素b、叶绿素a+b的含量、叶绿素a/b、PSⅡ最大光化学效率(Fv/Fm)、PSⅡ的潜在活性(Fv/Fo)、PSⅡ实际光化学量子产量(Φps.Ⅱ)、光化学淬灭系数(qP)均随pH值的降低而下降,非光化学淬灭系数(qN)随pH值的降低而升高.模拟酸雨对勋章菊叶片隐形伤害的阈值为pH≤3.5,表明勋章菊对酸雨具有较强的耐受性,可作为酸雨危害较严重地区的园林绿化地被植物之一. 相似文献
4.
光对采后果蔬叶绿素降解动力学研究 总被引：2，自引：0，他引：2
叶绿素对光不稳定,易降解,为探讨引起该类色素降解的主要因素,并在生产、加工及贮藏中予以克服和避免,更好地保证产品在货架期内的感官品质,提高经济效益。该试验利用紫外分光光度计、全自动色差计(CIE-L*a*b*)和高效液相色光谱法定量分析叶绿素光降解的变化情况,并对叶绿素光降解动力学过程进行了分析。结果表明:叶绿素光降解反应符合一级动力学模型;紫外线对叶绿素有很强的破坏作用,可见光中蓝光、红光对该色素降解作用次之,而红外线对叶绿素破坏作用较小;光照强度为500、1000、1500、2000、2500、3000、3500、4000、4500、5000 lux,温度为25℃的条件下,叶绿素降解半衰期分别为16.9、14.1、11.5、9.8、8.8、8.2、7.1、6.0、5.2、4.0 h;相同条件下叶绿素a的降解速率约为叶绿素b降解速率的3～4倍;叶绿素在温度60℃以下降解不明显;氧气在叶绿素光降解过程中有着非常重要的作用。本试验结果对绿色果蔬包装材料的选择和产品感官品质控制有一定的参考价值。 相似文献
5.
【目的】研究‘天红2号/冀砧2号’幼树生长、光合特性及内源激素变化对缺锌胁迫的响应。【方法】以1年生‘天红2号/冀砧2号’砧穗组合苹果幼苗为试材,采用营养液浇灌方式进行盆栽试验。营养液设置供锌浓度分别为0μmol/L (Zn0)、2μmol/L (Zn2)、4μmol/L (Zn4,对照),共3个处理。处理后40天,测量幼树株高、叶面积,取样测定叶片锌含量、光合特性、叶绿素含量、叶绿素荧光参数、内源激素含量等指标,并分析叶绿素合成关键酶基因MdHEMA1、叶绿素降解关键酶基因MdPAO、生长素合成基因MdYUCCA4a和MdYUCCA6a相对表达量。【结果】‘天红2号/冀砧2号’幼树的株高、叶面积及叶片锌含量随供锌浓度的下降而显著降低;供锌浓度越低,生长素合成基因MdYUCCA4a和MdYUCCA6a相对表达量越低,植株体内IAA和GA3水平越低;与对照(Zn4)相比,净光合速率(Pn)、蒸腾速率(Tr)、气孔导度(Gs)在缺锌条件下显著降低,胞间CO2浓度(Ci)升高;缺锌胁迫下,叶绿素a、叶绿素b、总叶绿素含量下降,叶绿素a/b值上升,叶绿素合成关键酶基因MdHEMA1和叶绿素降解... 相似文献
6.
镉胁迫下外源IAA对栝楼生理变化和耐镉性的影响 总被引：1，自引：1，他引：0
为探究IAA对镉胁迫下栝楼(Trichosanthes kirilowii Maxim.)生理响应及耐镉性的影响,以保定栝楼(耐镉品种)和浦江栝楼(镉敏感品种)为材料,进行土培试验,研究800μmol/L镉胁迫下不同浓度IAA(10,35,60μmol/L)对2个栝楼品种的生长特性、光合特性、抗氧化酶活性及丙二醛(MDA)含量的影响。结果表明:(1)与CK组相比,800μmol/L Cd处理下,保定和浦江栝楼的平均根长、地下部分鲜重、超氧化物歧化酶(SOD)活性、叶绿素含量、最大光化学效率(F_v/F_m)和电子传递速率(ETR)明显降低,初始荧光(Fo)、过氧化物酶(POD)、过氧化氢酶(CAT)活性及MDA含量显著增高,细胞膜脂过氧化程度加深;(2)随IAA浓度升高,保定栝楼平均根长与地下部分鲜重持续增长,最大增幅为24.83%和40.55%,而浦江栝楼则由上升转为下降趋势;(3)外源IAA加入后,2个栝楼品种幼叶叶绿素a、叶绿素b、叶绿素a+b含量、叶绿素a/b、叶绿素荧光参数中的Fv/Fm、ETR及抗氧化酶SOD、POD、CAT活性均呈现出先升后降的趋势,Fo和MDA含量先降后升,其中,35μmol/L的IAA使叶绿素a、叶绿素b、叶绿素a+b含量、叶绿素a/b、Fv/Fm、ETR及SOD、CAT活性上升到峰值,而MDA含量降低35.44%～43.23%,达到谷值;(4)由隶属函数均值耐镉性分析得知,不同浓度IAA对栝楼镉毒害的缓解程度为35μmol/L10μmol/L60μmol/L0μmol/L。由此可见,外源IAA的施加对于缓解植物镉胁迫具有一定的应用前景。 相似文献
7.
为探究猕猴桃果实采后淀粉降解规律,本试验以红阳(HY)和翠玉(CY)猕猴桃果实为材料,比较分析了不同品种猕猴桃果实采后淀粉含量变化以及淀粉降解相关基因的表达模式。结果表明,猕猴桃采后25℃贮藏过程中,HY猕猴桃果实硬度迅速下降并伴随出现乙烯跃变,CY果实硬度缓慢下降但并未出现乙烯释放高峰。2个品种猕猴桃果实的淀粉含量随贮藏时间的延长显著下降。扫描电镜(SEM)结果显示,随着贮藏时间的延长,2个品种猕猴桃果实淀粉粒表面的光滑球面均出现不同程度的消化和破碎,说明淀粉存在酶促降解。同时,HY猕猴桃果实贮藏后期的乙烯释放速率极显著高于CY猕猴桃(P<0.001)。HY猕猴桃果实外果肉中淀粉含量在贮藏前期(0~2 d)极显著高于CY猕猴桃(P<0.01),但在贮藏后期(8~12 d)极显著低于CY猕猴桃(P<0.001);HY猕猴桃果实果心中淀粉含量在贮藏前期(2~4 d)与CY猕猴桃无显著差异,但在贮藏后期(6~12 d)极显著低于CY猕猴桃(P<0.001)。本研究结果为进一步揭示猕猴桃果实采后淀粉降解机理提供了一定的理论依据。 相似文献
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9.
为高值化利用茶产业剩余物资源,拓宽木塑复合材料中植物纤维来源,以废弃茶梗(tea stalk,TS)为有机填料,与聚丙烯(Polypropylene,PP)制备了TS/PP复合材料;同时为研究其户外应用和老化机制,考察了冻融循环老化对TS/PP复合材料力学性能、材色及热性能的影响,并用傅里叶红外光谱(Fourier transform infrared spectrum,FTIR)、扫描电镜(scanning electronic microscopy,SEM)等分析了复合材料的化学结构、表面形貌及老化机制。结果表明:在经历12次冻融循环老化后,复合材料的弯曲强度、缺口冲击强度、弯曲模量及硬度值保留率分别为28.9%、40.1%、34.5%和86.5%,复合材料的亮度变化值(△L*)、红绿轴色品指数变化值(△a*)、黄蓝轴色品指数变化值(△b*)及色差值△E分别为16.41、2.80、9.03和18.93;复合材料维卡软化点(vicat softing point,VSP)下降了2.9℃,茶粉组分的最快热降解温度降低了4℃;茶粉中木素苯环结构红外吸收峰强度减弱甚至消失,表明在冻融循环老化中茶粉中木素成分发生了降解。SEM显示随冻融循环次数增加,TS/PP复合材料表面裂纹数量增多,裂纹深度和宽度增大,甚至出现交叉裂纹。该研究结果可为进一步探索茶塑复合材料制备及老化规律,提供试验数据和理论参考。 相似文献
10.
保水剂对烤烟质体色素及其降解产物的影响 总被引：2，自引：0，他引：2
以吉林敦化烤烟为试材,采用田间试验对不同保水剂施用量下的烤烟质体色素及其降解产物含量进行研究。结果表明,叶绿素a、叶绿素b和叶绿素总量在不同保水剂施用量间的大小顺序均为:不施保水剂15kg/hm245kg/hm230kg/hm2;施用保水剂可以降低烤后烟叶叶绿素及其降解产物的含量,适量的保水剂对类胡萝卜素及其降解产物含量的提高有利。保水剂最佳施用量为15kg/hm2,其烤后烟叶绿素含量处于适宜范围内,新植二烯含量较高,类胡萝卜素及其降解产物含量最高,感官评吸质量最好。 相似文献
11.
Weemaes CA Ooms V Van Loey AM Hendrickx ME 《Journal of agricultural and food chemistry》1999,47(6):2404-2409
Degradation of chlorophyll in broccoli juice occurred at temperatures exceeding 60 degrees C. Chemical analysis revealed that degradation of chlorophyll a and b to pheophytin a and b, respectively, followed first-order kinetics and that chlorophyll a was more heat sensitive than chlorophyll b. Temperature dependencies of chlorophyll a and b degradation rate constants could be described by Arrhenius equations with activation energies (E(a)) of 71.04 +/- 4.89 and 67.11 +/- 6.82 kJ/mol, respectively. Objective greenness measurements, using the -a value as the physical property, together with a fractional conversion kinetic analysis, indicated that green color degradation followed a two-step process. Kinetic parameters for the first degradation step were in accordance with the kinetic parameters for pheophytinization of the total chlorophyll content, as determined by chemical analysis (E(a) approximately 69 kJ/mol). The second degradation step, that is, the subsequent decomposition of pheophytins, was characterized by an activation energy of 105.49 +/- 4.74 kJ/mol. 相似文献
12.
The carotenoid and chlorophyll contents in the fruit of four species of Actinidia were measured to determine the chemical basis of color in kiwifruit and related Actinidia species. The species studied were the two commercial fruits Actinidia deliciosa cv. Hayward and a yellow-fleshed genotype Actinidia chinensis cv. Hort16A (known commercially as ZESPRI Gold kiwifruit), the yellow fruit of Actinida polygama, and the orange fruit of Actinida macrosperma. As reported previously, ripe fruit of A. deliciosa contain chlorophylls a and b and the carotenoids normally associated with photosynthesis, beta-carotene, lutein, violaxanthin, and 9'-cis-neoxanthin. The carotenoids in A. chinensis were similar to those in A. deliciosa but also contained esterified xanthophylls. Only trace amounts of chlorophyll were present in A. chinensis. The major carotenoid in both A. macrosperma and A. polygama was beta-carotene, with no chlorophyll detected. The yellow color of A. chinensis was mostly due to the reduction of chlorophyll rather than an increase in carotenoid concentration. In contrast to the three yellow/orange species, the green fruit of A. deliciosa retains chlorophyll during maturation and ripening, and esterified xanthophylls are not produced. This suggests that in fruit of A. deliciosa chloroplasts are not converted to chromoplasts as is typical for ripening fruit. 相似文献
13.
Tiwari BK Muthukumarappan K O'Donnell CP Cullen PJ 《Journal of agricultural and food chemistry》2008,56(15):6416-6422
Freshly squeezed orange juice samples were ozonated with control variables of gas flow rate (0-0.25 L min (-1)), ozone concentration (0.6-10.0%w/w), and treatment time (0-10 min). Effects of ozone processing variables on orange juice quality parameters of pH, degrees Brix, titratable acidity (TA), cloud value, nonenzymatic browning (NEB), color values ( L*, a*, and b*), and ascorbic acid content were determined. No significant changes in pH, degrees Brix, TA, cloud value, and NEB ( p < 0.05) were found. L*, a*, and b* color values were significantly affected by gas flow rate, ozone concentration, and treatment time. The changes in lightness ( L*) values and total color difference (TCD) values were fitted well to zero-order kinetics, whereas a*, b*, and ascorbic acid degradation followed first-order kinetics. The rate constants for a*, b*, and TCD were linearly correlated with ozone concentration ( R (2) = 0.88-0.99), whereas the rate constants for L* and ascorbic acid were exponentially correlated ( R (2) = 0.94-0.98). 相似文献
14.
Although numerous studies have demonstrated the health benefits of chlorophyll derivatives, information regarding the digestion, absorption, and metabolism of these phytochemicals is quite limited. To better understand the digestion of these pigments, green vegetables including fresh spinach puree (FSP), heat- and acid-treated spinach puree (HASP), and ZnCl(2)-treated spinach puree (ZnSP) were subjected to an in vitro digestion method which simulates both the gastric and small intestinal phases of the process. Native chlorophylls were converted to Mg-free pheophytin derivatives during digestion. Conversely, Zn-pheophytins were completely stable during the digestive process. Transfer of lipophilic chlorophyll derivatives, as well as the carotenoids lutein and beta-carotene, into the aqueous micellar fraction from the food matrix was quantified. Micellarization of total chlorophyll derivatives differed significantly (p < 0.05) for FSP (37.6%), HASP (17.2%), and ZnSP (8.7%). Micellarization of chlorophyll a derivatives was determined to be significantly more efficient than chlorophyll b derivatives in FSP and HASP (p < 0.01), but not in ZnSP (p > 0.05). Intestinal cell uptake of micellarized pigments was investigated using HTB-37 (parent) and clonal TC7 lines of human Caco-2 cells. Medium containing the pigment-enriched fraction generated during digestion was added to the apical surface of fully differentiated monolayers for 4 h. Pigments were then extracted from cells and analyzed by C18 HPLC with photodiode array detection. Both Caco-2 HTB-37 and TC7 clone cells accumulated 20-40% and 5-10% of micellarized carotenoid and chlorophyll derivatives, respectively. These results are the first to demonstrate uptake of chlorophyll derivatives by human intestinal cells and to support the potential importance of chlorophylls as health-promoting phytochemicals. 相似文献
15.
Ashton OB Wong M McGhie TK Vather R Wang Y Requejo-Jackman C Ramankutty P Woolf AB 《Journal of agricultural and food chemistry》2006,54(26):10151-10158
Pigments are important contributors to the appearance and healthful properties of both avocado fruits and the oils extracted from these fruits. This study determined carotenoid and chlorophyll pigment concentrations in the skin and three sections of the flesh (outer dark green, middle pale green, and inner yellow flesh-nearest the seed) and anthocyanin concentrations in the skin of Hass avocado during ripening at 20 degrees C. Pigments were extracted from frozen tissue with acetone and measured using high-performance liquid chromatography. Pigments were also measured in the oil extracted from freeze-dried tissue sections by an accelerated solvent extraction system using hexane. Carotenoids and chlorophylls identified in the skin, flesh, and oil were lutein, alpha-carotene, beta-carotene, neoxanthin, violaxanthin, zeaxanthin, antheraxanthin, chlorophylls a and b, and pheophytins a and b with the highest concentrations of all pigments in the skin. Chlorophyllides a and b were identified in the skin and flesh tissues only. As the fruit ripened and softened, the skin changed from green to purple/black, corresponding to changes in skin hue angle, and a concomitant increase in cyanidin 3-O-glucoside and the loss of chlorophyllide a. In flesh tissue, chroma and lightness values decreased with ripening, with no changes in hue angle. The levels of carotenoids and chlorophylls did not change significantly during ripening. As fruit ripened, the total chlorophyll level in the oil from the flesh sections remained constant but declined in the oil extracted from the skin. 相似文献
16.
Gallardo-Guerrero L Gandul-Rojas B Mínguez-Mosquera MI 《Journal of agricultural and food chemistry》2007,55(5):1823-1831
The changes in allomerized chlorophyll during the growth and development of the olive fruit as well as during the main operations of its processing as green table olive (alkaline treatment and lactic fermentation) were investigated to study their influence in the color alteration known as green staining (GS). Chlorophyll synthesis coincided in time with the maximum content in allomerized intermediates, weeks before the fruits were harvested for processing. The alkaline treatment caused a subsequent chlorophyll oxidation independent of the high or low initial content of allomerized chlorophylls. However, this oxidation was directly related with the oxidizing capacity of the alkaline solution and the cell deterioration caused. The later maintenance of the fruits in osmotic solutions at different pHs that reproduce the pH reduction caused by the lactic fermentation showed that at pH below 4.5 the insertion of Cu into the chlorophyll molecule was produced in certain fruits; the extent of this reaction was greatest when the prior formation of oxidized chlorophylls exceeded 23%. This apparent relationship between chlorophyll oxidation and copper chlorophyll complexes was investigated in table olives with GS alteration. 相似文献
17.
针对热杀菌猕猴桃浊汁中营养成分损失严重的问题,本试验对不同热辅助超声波处理工艺参数对猕猴桃浊汁理化特性的影响及杀菌效果进行研究,并优化最佳工艺参数。以猕猴桃浊汁为样品,选取猕猴桃浊汁的理化指标及杀菌率为响应值,以超声功率、超声时间、温度为因素,进行响应面试验,在筛选猕猴桃浊汁理化特征指标的基础上,建立杀菌率及猕猴桃浊汁理化特征指标模型并优化得出最佳工艺参数。结果表明,猕猴桃浊汁的理化特征指标为叶绿素保存率、PPO活性、△E值、糖酸比;最佳工艺参数为:超声功率420 W、超声时间30 min、温度60℃,在此条件下,猕猴桃浊汁的叶绿素保存率为30.99%、PPO活性为19.48 U·mL-1、△E值为4.43、糖酸比为6.17、杀菌率为95.68%。本研究为热辅助超声波技术应用于猕猴桃浊汁的加工提供了理论依据和技术指导。 相似文献
18.
Gandul-Rojas B Cepero MR Mínguez-Mosquera MI 《Journal of agricultural and food chemistry》1999,47(6):2207-2212
In olive fruits of the cultivar Arbequina, the chlorophyll pigments decrease significantly throughout ripening, while the carotenoids decrease more gradually and discontinuously. There is no degradation of the carotenoid fraction in stages before complete ripeness. The presence of esterified xanthophylls exclusively in this variety suggests that the chloroplast pigment metabolism is different from that in other olive varieties studied previously. There are increases of specific carotenoids, violaxanthin, neoxanthin, antheraxanthin, lutein epoxide, and esterified xanthophylls between the light green and yellowish green ripening stages. Such increases are related to the detection of precursor carotenoids (phytofluene and xi-carotene) in the yellowish green stage. Chlorophyllides (a and b) and alpha-carotene have also been detected exclusively in this variety. Quantitatively, the drastic change in color between light green and yellowish green ripening stages characteristic of this variety can be explained by the considerable reduction found in the chlorophylls/carotenoids ratio. The study of the pigments present in skin and pulp has shown that the pattern of carotenoid distribution differs depending on the fruit part concerned. 相似文献
19.
烫漂时间对香椿嫩芽颜色及挥发性风味成分的影响研究 总被引：1，自引：0，他引：1
为了研究香椿嫩芽烫漂过程中颜色热降解规律及挥发性风味成分的变化,分别采用分光光度法和光电反射光度法对香椿嫩芽叶绿素含量和色差进行测定,同时利用顶空固相微萃取及GC-MS联用技术对不同烫漂时间下香椿嫩芽的挥发性成分进行鉴定,并对各种处理后的风味物质进行主成分分析。结果表明,香椿嫩芽叶绿素降解和绿色损失均属于一级动力学反应,且叶绿素的减少与绿色损失相关性较好,呈极显著水平。烫漂后香椿嫩芽挥发性成分种类增多,含硫类等呈刺激性气味的化合物相对含量减少,烯类等呈柔和气味增加,提升了香椿的香味品质。综合颜色及挥发性成分随烫漂时间的变化规律,确定最佳烫漂时间为30s。主成分分析结果显示,第1、第2和第3主成分累积贡献率达98.742%,能够较好的代表原始数据所反应的信息。第1主成分包含噻吩类、烯类、醇类和醛类,贡献率大小为噻吩类烯类醇类醛类;第2主成分包含酮类和其它类,贡献率大小为酮类其它类;第3主成分为烃类。本研究结果为香椿嫩芽精深加工过程中颜色和风味的控制提供了理论依据。 相似文献