叶绿素及衍生物研究进展与护绿工艺分析

针对绿色果蔬在加工中裉色和变色问题，将近年来叶绿素褪色机理及护色技术研究进展作了综合分析。结果表明，脱镁叶绿素a,b，焦脱镁叶绿素a,b及脱镁叶绿酸a,b的形成，是造成果蔬色劣化的原因。目前在护绿处理上普遍采用了固色、染色、配色技术。从研究前景上看：1）叶绿素降解机理有待深化；2）金属离子护色方法需有国家标准；3）生物技术的发展将为护绿提供新途径。

Advances of chlorophyll physiology and prospects on processing technique for preserving green color

Main research progress data for physiology mechanism of chlorophyll blanching and processing technique for preserving green color are analysed. The result shows: formation of phaeophytin a,b,pyro a,b and phaeophytin a,b made the green color changing. At present, the way for preserving color is to stable green color or adding green color. In a long run, prospect for chlorophyll research is as following: 1)Study of blanching of chlorophyll physiology mechanism should be deeped; 2) Method of adding iron needs a national standard; 3) Development biological technique will provide a new field in preserving green color.