Abstract
During the course of investigating the thermal stability of chlorophylls in foods the different stability of chlorophyll a and chlorophyll b was examined in detail.
The following results were obtained.
1) When the freeze-dried powed of spinach was kept at 100°C or 120°C, chlorophyll a was more stable than chlorophyll b.
2) When the thin-film from the solvent extract of spinach was kept in dark or in light at 65°C,75°Cor 85°C, chlorophyll b was more stable than chlorophyll a.
3) When 80% acetone extract of spinach, chingentsuai or pimento was stored at the room temperature, chlorophyll b was more stable than chlorophyll a.
4) In 80% acetone extract chlorophyll a was more stable than chlorophyll b in the presence of βcyclodextrin or L-ascorbic acid. However, chlorophyll b was more stable than chlorophyll a in the presence of magnesium lactate. Also chlorophyll b was more stable than chlorophyll a in the presence of β-carotene, retinyl acetate or α-tocopherol.
5) When freeze-dried powder of spinach was stored in agar, chlorophyll b was more stable than chlorophyll a in the presence of riboflavin or cholic acid. However, chlorophyll a was more stable than chlorophyll b in the presence of L-ascorbic acid, β-carotene, retinyl acetate or α-tocopherol.
