分光光度法对番茄色素提取及稳定性的研究

Study on the Extraction and Stability of Lycopene by Spectrophotometry

本文主要研究了番茄红素的提取及热、光、酸度、氧化剂及还原剂、几种常用食品添加剂及常见金属离子对其稳定性的影响,为开发和应用该色素提供了一定的理论依据。

The extraction conditions and the influence of heating, light, acidity, oxidant, reducer, kinds of common food additives and metal ions on the stability of lycopene. Some theoretical basis was provided for the development and applicationof lycopene.