本文以冷冻干燥和热风干燥加工的脱水香葱为研究对象，研究了脱水方式、光照和贮藏温度对脱水香葱的叶绿素含量、色度、过氧化物酶、叶绿素酶、脱镁螯合酶的影响规律，探究影响脱水香葱色泽稳定的因素。结果表明，与热风干燥香葱相比，冻干香葱的叶绿素含量、a*值分别是其1.59倍、84.81%。贮藏28 d时，与光照相比，避光香葱的叶绿素含量高出14.3%，a*值和ΔE值分别低于其13.13%、10.86%，过氧化物酶、叶绿素酶及脱镁螯合酶的活性更低。贮藏28 d时，与37 ℃相比，4 ℃贮藏的香葱叶绿素含量高出37.95%，a*值低于其34.53%，过氧化物酶活、叶绿素酶活及脱镁螯合酶活分别是其75.20%、66.86%、57.89%。脱水方式、光照和贮藏温度是影响脱水香葱色泽稳定的重要因素。冻干加工、4 ℃贮藏、避光等因素均显著缓解了脱水香葱的叶绿素降解，抑制了过氧化物酶、叶绿素酶、脱镁螯合酶活性的上升，从而有效地维持了脱水香葱的绿色。因此，冻干加工的脱水香葱于低温下避光贮藏，将有效地维持脱水香葱色泽的稳定性，此为其品质保持提供理论依据。

The effects of dehydration methods, light and temperature on the chlorophyll content, chroma, peroxidase, chlorophyll enzyme and magnesium chelate enzyme of dehydrated chive were studied to explore the factors affecting the color stability of dehydrated chive. The results showed that the chlorophyll content and a * value of freeze-dried chives were 1.59 times and 84.81% of those of hot-air-dried chives, respectively. When stored in dark for 28 d, the content of chlorophyll increased by 14.3%, the a * and ΔE values decreased by 13.13% and 10.86%, respectively, and the activities of peroxidase, chlorophyllase and Mg-dechelatase were remarkably decreased, compared with the chives stored in natural light. When stored at 4 ℃ for 28 d, compared with at 37 ℃, the chlorophyll content of dehydrated chive increased by 37.95%, the a * value decreased by 34.53%, and the activities of peroxidase, chlorophyll enzyme and Mg-dechelatase were down to 75.20%, 66.86% and 57.89%, respectively. Dehydration method, light and storage temperature are the important factors affecting the color stability of dehydrated chive. Freeze drying, storage at 4 ℃ and in dark all significantly alleviated the degradation of chlorophyll, inhibited the activities of peroxidase, chlorophyll enzyme and Mg-dechelatase, and effectively maintained the green of dehydrated chive. Therefore, the color stability of dehydrated chive will be effectively maintained when they are processed by freeze-dried and stored in low temperature and dark, which provides a theoretical basis for their quality maintenance.

湖北省农业科技创新中心项目（2019-620-000-001-25）