Study On Preserving-Green Of Alfalfa Chlorophyll

Summary: The chlorophyll is a kind of important pigment with which the nature living creature light energy can convert into the chemistry energy by photosynthesis.Because the chlorophyll is innocuity, and can be eaten, it was used in the food industry of pigmentation, meanwhile it can be used for cosmetics, medicine's pigmentation extensively;Moreover, the chlorophyll also has an important role in bio-chemical study.So, the market demands of chlorophyll are very urgent every year. With the research of the chlorophyll physiological function, the development which takes chlorophyll as the function food of basic materrial has the potential value and foregrounds. Fresh Alfalfa was used in this research. There were six kinds of experimentation.The results were following. 1 95 ℃and two minutes was the optimal blanching temperature and time. 2 The treadline of enzyme activities of polyphenol oxidase and the peroxidase showed two apices within 24 hours in the room temperature; 3 The pH value 5.0-6.0 is the best pH value for preserving-green of alfalfa ; 4 The single factor experimentation : â‘ When the fresh alfalfa being soaked 0.01 percent sodium sulfite within 4 hours were the best method, the chlorophyll content is the highest at all disposals, moreover the polyphenol oxidase had already lost activity. â‘¡The effect on fresh alfalfa using Cu2+ protecting-green were not good. â‘¢Using Zn2+ protects the green ,the effect on the alfalfa are all very good, Blanching two minutes in 0.50% zinc sulfate is the best for protecting green, the polyphenol oxidase and the peroxidase have lost activities completely in this case.The fresh alfalfa are scalded in 95 ℃for two minutes, then soaked in the protecting-color liquid 24 hours , then refrigerated in 4 ℃refrigerators, 0.50% acetic acid zinc protected the green best, it can be refrigerated seven months in the refrigerator, the scaled alfalfa still was green, comparing other equal conditional disposals the chlorophyll content was significantly high. 5 The orthogonal experiment: â‘ The orthogonal experiment (L₉(3⁴)) of sodium bisulfate, vitamin C and citric acid was done. The result were found that effect sequence of factors was : C>B>A,namely citric acid > sodium bisulfate > vitamin C .The best combination was A2B1C1, that is, 0.10% vitamin C add 0.10%sodium bisulfate add 0.05% citric acid were the best combination. All disposals had increased the content of the vitamin C , but the chlorophyll content is lower than that of copper and zinc orthogonal experiment.The content of the sulphur dioxide accorded with the request of National Health. â‘¡The orthogonal experiment( L16(45)) of bluestone, zinc sulfate, disodium ethylenediamine tetraacetate, temperature and time was done.We found the result that 1.00% zinc sulfate add 0.01% bluestone add 0.015% disodium ethylenediamine tetraacetate was the best protecting-color liquid,in which 70 ℃and four minutes is the best temperature and time. Moreover its chlorophyll content is highest also, but the PPO and the POD activities were still existed, so this kind of method for protecting green of alfalfa could't be stored in the normal temperature, need to be extrated immediately. 6 Using bluestone and zinc sulfate to renew already brown of the alfalfa juice, the result showed the bluestone could make brown juice renew green, the lowest renewable density was 0.15%.However the zinc sulfate could't make brown alfalfa juice to renew green.