The extraction of chlorophyll from wheat seedling leaves by ultrasonic-assisted extraction with 90 % ethanol as extractant was used to analyze the stability of chlorophyll in wheat seedlings in food processing.The results showed that: iodized salt, sodium glutamate had little effect on the stability of wheat seedling chlorophyll; sucrose had a certain effect; citric acid, ultraviolet light, sunlight, acids, bases, oxidize, reducing agent, ferric ions, ferrous ions, food processing time and processing temperatures had a negative effect on the stability of wheat seedlings'chlorophyll,which would make the color of extract lighter,lose the luster and even discoloration.%以浓度为90 %的乙醇为提取剂采用超声波辅助提取法对小麦苗叶片进行叶绿素提取,分析了小麦苗中的叶绿素在食品加工因素中稳定性.试验结果表明:加碘食盐、谷氨酸钠对小麦苗中的叶绿素的稳定性影响较小,蔗糖有一定的护绿作用,柠檬酸、紫外线、复合光、酸、碱、氧化剂、还原剂、铁离子、亚铁离子、食品贮藏时间和加工温度都对小麦苗叶绿素的稳定性有一定的负影响,会使小麦苗叶绿素提取液颜色变浅,失去光泽,甚至发生褪色变色现象.
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