摘要
研究了番茄红素在不同条件下的稳定性.实验表明:番茄红素对Fe3+和Cu2+的稳定性较差,其它金属离子则较稳定;酸对番茄红素有较大的破坏作用,而碱的影响不大;番茄红素对氧化剂比较稳定;抗氧化剂能延缓番茄红素的损失;番茄红素对光十分敏感,尤其是日光,其次是紫外光和白炽灯光,散射光对其也有影响,故天然番茄红素宜在暗处避光保存;防腐剂对番茄红素的稳定性影响非常小,番茄红素可以与防腐剂在食品中同时使用;酸味剂对番茄红素的稳定性也有一定的影响,但影响不大.
The effects of different factors on the stability of lycopene were studied. Experiments showed that lycopene with Cu2＋ and Fe3＋ is in poor stability while the other metal irons was more stable. Acid on lyco- penewas more destructive role,and the effects of alkaline was not significant. Lycopene to oxidant was rela- tively stable,and antioxidant could retard the loss of lycopene. However, lycopene was sensitive to light, particularly sunlight, followed by the UV and incandescent light. So lycopene with preservatives could be used in food simultaneously. Sour agents on the stability of lycopene have some impact, but the impact will not be obvious.
出处
《兰州交通大学学报》
CAS
2008年第3期160-163,共4页
Journal of Lanzhou Jiaotong University
关键词
番茄红素
提取
稳定性
lycopene
extraction
stability
