期刊
FOOD CHEMISTRY
卷 100, 期 2, 页码 609-615出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2005.09.079
关键词
chlorophyll; colour; kinetics; HPLC; green peas; pH; blanching
Effect of pH on the chlorophyll degradation and visual green colour loss in blanched green peas were studied at 70, 80, 90 and 100 degrees C in buffered solutions of pH 5.5, 6.5 and 7.5. The degradation of chlorophylls a and b followed a first-order reaction and the temperature-dependence of these reactions was modelled by the Arrhenius equation. The activation energies ranged from 4.80 +/- 0.91 to 14.0 +/- 0.71 kcal mol(-1) for chlorophyll a and from 6.84 +/- 0.29 to 11.0 +/- 1.06 for chlorophyll b with varying pH values. The visual green colour degradation, as represented by the change of the -a (greenness), the ratio -a/b and hue (h) values measured by tristimulus colorimeter, also followed a first-order reaction. Activation energies for -a values ranged from 8.13 +/- 0.71 to 12.0 +/- 1.07 kcal mol-1, and for -a/b values ranged from 8.77 +/- 1.34 to 12.0 +/- 1.07 kcal mol(-1) with varying pH values at 70, 80, 90 and 100 degrees C. (c) 2005 Elsevier Ltd. All rights reserved.
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