Chlorophyll Stability During Continuous Aseptic Processing and Storage
Chlorophyll Stability During Continuous Aseptic Processing and Storage
复制标题
连续无菌加工和储存期间叶绿素的稳定性
DOI：
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发表时间：
1991
期刊：
影响因子：
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通讯作者：
T. Lorenzo
中科院分区：
文献类型：
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作者：
S. Schwartz;T. Lorenzo
菠菜泥在四种时间-温度处理下进行无菌处理和包装（19.2和5.3秒@ 142°C； 19.2和12.2秒@ 137°C）。与漂白后的样品相比，在142°C下处理5.3秒的样品保留了68%的叶绿素，而所有的叶绿素在还原产物中都被降解了。在4℃、25℃和40℃的柔性容器中，叶绿素b的降解速率和叶绿素b的形成符合一级动力学模型。各时间-温度处理的表观活化能在11.1 ~ 14.3 kcal/mol之间。对降解产物的分析表明，贮藏过程中的氧化不是叶绿素转化和颜色损失的主要因素。
Spinach puree was aseptically processed and packaged at four time-temperature treatments (19.2 and 5.3 sec @ 142°C; 19.2 and 12.2 sec @ 137°C). Samples processed at 142°C for 5.3 sec retained 68% of total chlorophyll compared to blanched samples while all chlorophylls were degraded in retorted product. The rate of chlorophyll b degradation and pheophytin b formation during storage in flexible containers at 4, 25, and 40°C fit a first order kinetic model. Apparent activation energies during storage for each time-temperature treatment ranged between 11.1 and 14.3 kcal/mol. Analyses of degradation products indicated oxidation during storage was not a dominant factor in chlorophyll conversion and color loss.