In vitro studies of temperature and pH influence on chlorophyll degradation by horseradish peroxidase: Spectroscopic and HPLC studies

摘要

In vitro chlorophyll a degradation by horseradish peroxidase in the presence of the resorcinol was investigated in this work, and the influence of pH and temperature was particularly studied. Chlorophyll a degradation was followed by UV-VIS and HPLC. Chlorophyll a was degraded when hydrogen peroxide was added into reaction mixture containing chlorophyll fraction, horseradish peroxidase, resorcinol and phosphate buffer. HPLC analysis has identified the main degradation product of chlorophyll a as 132 -hydroxychlorophyll a. The degradation was traced at different temperatures and pH values. The increasing temperatures led to increase of chlorophyll a degradation, with a maximum at 37 °C. The degradation also increased with increasing pH values, reaching maximum at pH 6.