Determination of major chlorophyll degradation products

被引：44

作者：

Mangos, TJ

Berger, RG

机构：

[1] UNIV HANNOVER,INST LEBENSMITTELCHEM,D-30453 HANNOVER,GERMANY

[2] USDA ARS,AGR RES SERV,WYNDMOOR,PA 19038

来源：

ZEITSCHRIFT FUR LEBENSMITTEL-UNTERSUCHUNG UND-FORSCHUNG A-FOOD RESEARCH AND TECHNOLOGY | 1997年 / 204卷 / 05期

关键词：

spinach (Spinacia oleracea); chlorophyll; degradation; HPLC;

D O I：

10.1007/s002170050088

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

An HPLC procedure is described which enables both identification and quantitation of chlorophyll a and chlorophyll b and their major degradation products which can occur during solvent extraction of chloropigments from green plant leaves or during storage and canning of green vegetables. The method has been applied to visualize enzymatic as well as chemical degradation of chloropigments from spinach. Complex mixtures of phytyl esters of chlorophyllides, pheophorbides, pyrochlorophyllides, and pyropheophorbides and their respective hydrolysis products were separated, identified and quantitated in the presence of carotenoids in a process lasting less than 40 min.

引用

页码：345 / 350

页数：6

共 23 条

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[2]

CAMPBELL H, 1937, FOOD RES, V2, P55

[3]

CLYDESDALE FM, 1968, FOOD TECHNOL-CHICAGO, V22, P135

[4]

GUPTE SM, 1964, FOOD TECHNOL-CHICAGO, V18, P1645