颜色劣变是绿色蔬菜加工质量控制的重大难题之一，已严重制约了绿色蔬菜加工业的发展。近年来，诸多研究者从叶绿素降解的角度，较深入的探索了加工绿色蔬菜颜色保持的策略。但加工绿色蔬菜颜色劣变的根本是：“叶绿素所在的载体—类囊体受损，导致叶绿素蛋白复合体降解，进一步释放游离叶绿素。而在食品体系影响，游离叶绿素的降解很难控制。. 基于此，本项目以绿色蔬菜颜色劣变的重要基础物质——叶绿素蛋白复合体和叶绿素为研究对象，从类囊体受损入手，系统研究加工过程对叶绿素蛋白复合体的影响，分析不同加工条件下叶绿素蛋白复合体和叶绿素的降解规律，并以此为基础，探寻叶绿素蛋白复合体和叶绿素降解的控制策略，以期有效延缓加工绿色蔬菜的颜色劣变，为绿色蔬菜加工产业的发展提供理论依据。

The color deterioration, one of main problems in processed green vegetables, had seriously limited the development of the green vegetables processsing industry. Recently, many works were done to find the pathway for controlling the decoloration of processed vegetables in the view of chlorophyll degradation. However, the source of deterioration in processed vegetables is the degradation of chlorophyll protein complex (CPC), further resulted in the release of chlorophyll. While many researches had verified it is tough for controlling the degradation of chlorophyll after processing. So in this investigation, the degradation of CPC and chlorophyll was both focused. The effect of processing factor on CPC and chlorophyll degradation were investigated, further the regular change pattern of CPC will be traced, Under the understand of CPC degradation mechanism, the protective strategies for inhibiting the degradation of CPC and chlorophyll would be found, so that the deterioration can be delayed significantly, and more data can be provide for the industry of green vegetables processing.