Mínguez-Mosquera M Isabel, Gallardo-Guerrero Lourdes, Hornero-Méndez Dámaso, Garrido-Fernández Juan
Departamento de Biotecnología de Alimentos, Instituto de la Grasa, Sevilla, Spain 41012.
J Food Prot. 1995 May;58(5):564-569. doi: 10.4315/0362-028X-58.5.564.
The presence of metalochlorophyllic complexes of copper has been detected in table olives showing the alteration known as green staining. These compounds are absent in the healthy fruit. The possible implication of fungicidal treatment of olive trees in this alteration has been studied. No alteration was produced in table olives prepared with fruit from trees with and without fungicidal treatment and the differences found between copper levels in the fruit were not significant. The possibility that the copper involved in this alteration is of extraneous origin was, therefore, discarded. On the other hand, there were no significant differences in the levels of copper in random samples of fruits with and without green staining. Therefore, although the green-staining alteration is the result of the formation of complexes of copper with chlorophyll derivatives, it seems clear that the simple presence in the fruits of copper, by itself, does not lead to the appearance of green-staining.
在呈现出所谓“绿色染色”这种变质现象的油橄榄中，已检测到铜的金属叶绿素络合物。在健康果实中不存在这些化合物。已对油橄榄树的杀菌处理在这种变质现象中可能产生的影响进行了研究。用经过和未经过杀菌处理的树所产果实制备的油橄榄未产生变质现象，并且在果实中发现的铜含量差异并不显著。因此，排除了这种变质现象中涉及的铜来自外部的可能性。另一方面，有绿色染色和没有绿色染色的果实随机样本中的铜含量没有显著差异。所以，尽管绿色染色变质是铜与叶绿素衍生物形成络合物的结果，但很明显，仅仅果实中存在铜本身并不会导致绿色染色的出现。
