CORRELATION FOR PIGMENT CONTENT THROUGH COLOR DETERMINATION USING TRISTIMULUS VALUES IN A GREEN LEAFY VEGETABLE, SWISS-CHARD

被引：56

作者：

IHL, M ^{[1
]}

SHENE, C ^{[1
]}

SCHEUERMANN, E ^{[1
]}

BIFANI, V ^{[1
]}

机构：

[1] UNIV LA FRONTERA, DEPT CHEM ENGN, TEMUCO, CHILE

来源：

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE | 1994年 / 66卷 / 04期

关键词：

COLOR; TRISTIMULUS; CHLOROPHYLL; PIGMENTS; CAROTENOID; N; N-DIMETHYLFORMAMIDE; SWISS CHARD;

D O I：

10.1002/jsfa.2740660416

中图分类号：

S [农业科学];

学科分类号：

09 ;

摘要：

The relationship between colour parameters of the chlorophylls and carotenoids in the green leaves of Swiss chard was studied. Using the Hunter colour parameters (L(*), a(*), b(*), chroma and hue angle) we found a correlation coefficient r(2) = 0.9264 for the chlorophylls and r(2) = 0.8595 for carotenoids. The chlorophyll a, b plus chlorophyllide a, b extraction and the carotenoid extraction were carried out on the whole tissue using N,N-dimethylformamide as solvent. Using between 10 and 50 mg tissue, the extractions with 3 ml solvent for 14-16 h at 4 degrees C in darkness were quantitative for the chlorophylls; for the carotenoids, the same procedure indicated a content approximating to the level of provitamin A present in the leafy vegetable.

引用

页码：527 / 531

页数：5

共 13 条

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