叶黄素水溶性粉剂在果汁饮料中的应用及稳定性的研究

对影响5%叶黄素水溶性粉剂稳定性的因素进行了研究,结果表明,温度、光照、pH和剧烈搅拌都会严重影响叶黄素的稳定性。同时,对5%叶黄素水溶性粉剂在橙汁饮料中的应用及稳定性进行研究,并与1%β-胡萝卜素乳液进行比较,结果显示叶黄素的着色能力及稳定性均优于β-胡萝卜素。

The factors which affected the stability of 5% lutein CWS （cold water suspend） powder was studied. The results showed that temperature, light, pH and violently stirring could seriously affect the stability of lutein CWS powder . Stability of 5% lutein CWS powder used in 10% orange juice was also investigated and compared with 1% β- carotene emulsion. The results showed that lutein had better ability of pigmentation and stability than β-carotene.