ISSN:
1431-4630
Keywords:
Key words Spinach (Spinacia oleracea)
;
Chlorophyll
;
Degradation
;
HPLC
Source:
Springer Online Journal Archives 1860-2000
Topics:
Process Engineering, Biotechnology, Nutrition Technology
Notes:
Abstract 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.
Type of Medium:
Electronic Resource
URL:
http://dx.doi.org/10.1007/s002170050088
