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《Journal of Anhui Agricultural University》 2003-04
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Study on the Stability of Chlorophyll in Fresh Holly Leaves

WANG Min~1,JIANG Li~1,ZHANG Wei-min~2(1.College of Food Science and Engineering,Northwest Sci-Tech University of Agriculture and Forestry,Yangling 712100;2.Pinyang Green Food Research Institute)  
The effects of main factors,involving light treatment,pH value,metallic ions,oxidizer,temperature on the stability of chlorophyll in fresh holly leaves were studied.The results showed that light and oxygen are unfavorable to the stability of chlorophyll in fresh holly leaves,but metallic ions such as copper and zinc can increase the rate of its preservation;a high rate of preservation of chlorophyll can also get within 80℃ temperature,and when pH is in the range of 6 to 11,the rate of preservation of chlorophyll can exceed 90 percent.
【CateGory Index】: Q946
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