| 果蔬叶绿素降解机理及护绿剂的研制 |
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| 引用本文： | 吕心泉,安辛欣,陈悦.果蔬叶绿素降解机理及护绿剂的研制[J].中国食品添加剂,2001(4):12-14. |
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| 作者姓名： | 吕心泉 安辛欣 陈悦 |
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| 作者单位： | 南京农业大学食科院,南京,210095 |
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| 摘 要： | 叶绿素的保绿是绿色蔬菜贮存与加工过程中的一大难题。本重点研究三种复合护绿剂的护色效果。结果表明，护绿剂攻护绿剂B效果不太明显，护绿剂C的护绿效果最好。
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| 关 键 词： | 果蔬 叶绿素 降解机理 护绿剂 研制 |
The Degradation of the Biophyll of Fruits and Vegetables and the Research of Biophyll Protection Agent |
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| Lu Xinquan,An Xinxin,Chen Yue.The Degradation of the Biophyll of Fruits and Vegetables and the Research of Biophyll Protection Agent[J].China Food Additives,2001(4):12-14. |
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| Authors: | Lu Xinquan An Xinxin Chen Yue |
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| Abstract: | The protect of biophyll is a big difficult problem in the storage and processing of fruits and vegetables.This paper introduced the biophyll protection effects of three compound biophyll protect agents.The results showed that the effects of biophyll protect agent A and B are not obvious and the biophyll protect C is the best one. |
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| Keywords: | Fruits and vegetables Biophyll Biophyll protect agent |
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