不同锌浓度和高静水压对叶绿素稳定性的影响。
Effects of Different Zn Concentrations and High Hydrostatic Pressures (HHP) on Chlorophyll Stability.
作者信息
Hu Yuwei, Sun Hongnan, Mu Taihua
机构信息
Laboratory of Food Chemistry and Nutrition Science, Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, No. 2 Yuan Ming Yuan West Road, Haidian District, P.O. Box 5109, Beijing 100193, China.
出版信息
Foods. 2022 Jul 18;11(14):2129. doi: 10.3390/foods11142129.
This study provides a new idea for improving chlorophyll stability and color quality of green leafy vegetables by Zn synergistic HHP. Zn-chlorophyll was prepared with zinc acetate and chlorophyll under HHP treatment. The effects of different zinc acetate concentrations and pressures on chlorophyll color, antioxidant activity, Zn replacement rate, structure, and thermal stability were analyzed. Results showed with increased zinc acetate concentration and pressure, -a* value, antioxidant activity, and Zn replacement rate of samples gradually increased. However, FTIR indicated the structure did not change. HHP fluorescence online analysis showed fluorescence intensity of samples decreased with zinc acetate concentration and pressure increasing. With zinc acetate 10 mg/100 mL and HHP 500 MPa, the highest -a* value (5.19), antioxidant activity (ABTS, DPPH, and FRAP were 37.03 g ACE/100 g, 25.95 g ACE/100 g, 65.43 g TE/100 g DW, respectively), and Zn replacement rate (42.34%) were obtained. Thermal stability of Zn-chlorophyll obtained by synergistic effect was improved significantly.
本研究为通过锌协同高压均质处理提高绿叶蔬菜叶绿素稳定性和色泽品质提供了新思路。在高压均质处理下，用醋酸锌和叶绿素制备了锌叶绿素。分析了不同醋酸锌浓度和压力对叶绿素颜色、抗氧化活性、锌取代率、结构和热稳定性的影响。结果表明，随着醋酸锌浓度和压力的增加，样品的-a值、抗氧化活性和锌取代率逐渐增加。然而，傅里叶变换红外光谱表明结构未发生变化。高压均质荧光在线分析表明，随着醋酸锌浓度和压力的增加，样品的荧光强度降低。在醋酸锌浓度为10mg/100mL和高压均质压力为500MPa时，获得了最高的-a值（5.19）、抗氧化活性（ABTS、DPPH和FRAP分别为37.03g ACE/100g、25.95g ACE/100g、65.43g TE/100g DW）和锌取代率（42.34%）。协同效应获得的锌叶绿素的热稳定性显著提高。
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