番茄红素在食品加工中的应用及其稳定性研究

Study on the stability of lycopene and application in food

对10%番茄红素水溶性粉剂的稳定性影响因素进行了研究,并考察了将其应用于饮料、面包、果冻等食品的贮藏稳定性。结果表明,光照、温度都直接影响番茄红素的稳定性,避光低温保存是保持其稳定性的关键。

This article discussed some influencing factors to the lycopene cold water suspend （CWS） power quanlity,such as sunlight,temperature and pH degree ect.The applation in beverages, bread,jelly could also be studied.The result showed.light,temperature directly affect the stability of lycopene, dark cold preservation of such products was the key to maintaining its stability.