抄録
The relationship between the color changes of green leaves during blanching and thermal stability of chlorophylls was investigated as follows:
(1) In blanching of spinach, komatsuna, dokudami and aloe, spinach and komatsuna changed to bright bluish green, dokudami changed to yellowish green and aloe did not change.
(2) In the ether extract the stability of chlorophyll decreased in the order of komatuna, dokudami, spinach and aloe.
(3) In the long-dated preservation of the lyophilized powder of aloe and dokudami, the stability of chlorophyll was reversed and aloe was more stable than dokudami.
(4) SDS-PAGE of chlorophyll protein complex gave six green zones in case of spinach and komatsuna, while five green zones in case of aloe and dokudami.
