红雪茶类胡萝卜素提取液稳定性研究

Stability study of carotenoid extraction solution in Lethariella spp.

【目的】研究红雪茶类胡萝卜素的稳定性,为其高效利用提供参考依据。【方法】以红雪茶提取液中的类胡萝卜素含量为指标,测定不同条件下(光照、温度、酸碱、氧化剂、还原剂和金属离子)类胡萝卜素的保存率。【结果】光照条件对红雪茶类胡萝卜素的稳定性有较大影响,当太阳光直射时降解速度加快;随着温度升高,类胡萝卜素损失加快;酸性环境对类胡萝卜素稳定性具有明显的破坏作用,碱性环境对类胡萝卜素稳定性的影响较小;氧化剂H2O2对类胡萝卜素的稳定性影响轻微,还原剂维生素C和Na2S2O3对类胡萝卜素稳定性有一定的保护作用;Fe2+、Fe3+和Cu2+对类胡萝卜素有明显的破坏作用,其中Cu2+的影响最大。【结论】在提取和保存红雪茶类胡萝卜素时,要注意避光、低温,保持中性条件,避免使用铜制和铁制器皿,同时可加入少许还原剂。

[Objective]Stability of carotenoid in Lethariella spp. was studied to provide references for its efficient applica- tion. [Method]Taking carotenoid content in extraction solution as index, the retention rate of total carotenoid content in extrac- tion solution was determined under different conditions （light, temperature, acid-base, oxidant, reductant and metal ion）. [Result]Carotenoid was sensitive to sunlight and degraded rapidly under direct sunlight. Its loss was accelerated with the in- creasing temperature. Acid environment caused carotenoid loss, but it was relatively stable under alkaline environment. Oxidant H202 had slight impact on carotenoid stability. Reductant Vitamin C and Na2S203 had certain protective effect on the stability of carotenoid. Copper and ferric ions （Cu^2＋, Fe^2＋and Fe3＋）, especially Cu^2＋, obviously destroyed carotenoid. [Conclusion]When using or saving carotenoid, it is necessary to be under the conditions of dark, low temperature, neutral with some reductant and without copper or ferric ware.