Chlorophyll analyzer to study the stability of chlorophyll in seaweed

Chlorophyll is the main determinant of the color of green vegetables. There are roughly two parts in the pigment of kelp, chlorophyll and carotenoids. During the processing and storage of kelp products, the fresh green color is easily affected by factors such as light and temperature, which makes the kelp appear yellow-brown and affects consumers' desire to purchase. Therefore, in order to be able to maintain the fresh and green color of kelp, it is necessary to study the complex green kelp and take certain protective measures to improve the stability of the chlorophyll of Fulv kelp products. The chlorophyll content in kelp can be determined using the chlorophyll meter, which provides a powerful help for research.

By the chlorophyll analyzer analysis, the effect of light on the chlorophyll extract of seaweed was protected from light. Group A was stored in a brown volumetric flask; room natural light group B was stored in a colorless transparent bottle on an indoor desktop; and natural light direct group C was stored. In a colorless transparent volumetric flask, placed on a ledge facing north; the UV radiation group D is stored in a colorless transparent volumetric flask and placed under a UV lamp. Absorbance values ​​at a wavelength of 660 nm were measured at regular intervals, and changes in absorbance values ​​reflected changes in the content of zinc chlorophyll. The effect of temperature on the extract of chlorophyll of kelp was set at 0, 20, 40, 60, and 80°C after sealing in different temperature treatment groups. The absorbance at a wavelength of 660 nm was measured at regular intervals. The change in absorbance reflected the chlorophyll content of chlorophyll. Changes in content.

Light has a great influence on the stability of kelp chlorophyll. The destructive effect of sunlight on chlorophyll is the most significant and can only be preserved for 20 days. The damage of ultraviolet radiation is the next, and it can be stored for 30 days. The indoor natural light also has a destructive effect on chlorophyll and maintains a green state within 90 days; it is placed in a dark place. Little effect on kelp chlorophyll.

Under the sunshine conditions, the chlorophyll content in the kelp measured by the chlorophyll analyzer has a great change. From the experimental analysis, it can be concluded that since the UV irradiation has the effect of catalyzing the production of free radicals, the indoor ultraviolet light content is relatively small. Therefore, the destruction rate of indoor light is relatively low, but visible light and infrared light in sunlight can generate heat and increase the temperature, thereby accelerating the destruction of chlorophyll by free radicals and other highly oxidizing substances. At the same time, long-time light can also cause chlorophyll photosensitivity. Oxidation, degradation to a colorless product.

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