番茄红素在植物油中的稳定性研究

Stability studies of lycopene in plant oil

文章比较了含有番茄红素的亚麻籽油、番茄籽油和番茄红素胶囊的储存稳定性,考察了在保温加速氧化过程中样品中番茄红素的含量及其清除DPPH自由基能力的变化。结果表明,亚麻籽油对番茄红素可以起到一定的保护作用,其中的番茄红素含量的下降速度比在同等条件下的番茄籽油中要慢;但随样品中番茄红素的含量下降,其清除DPPH自由基能力与含番茄红素的番茄籽油不同,并不完全依赖于样品中的番茄红素的含量,两种植物油均能与番茄红素起到协同抗氧化作用,但亚麻籽油作用更强。番茄红素胶囊中的番茄红素含量稳定性相对较好,保温75d仍能保持原含量的88.84%。实验结果表明,在番茄红素胶囊的制备中,添加一定比例的亚麻籽油能提高其稳定性和协同抗氧化能力。

The storage stability of lycopene of flax seed oil,tomato seed oil and lycopene capsules were studies in this paper.The change of lycopene contents and the ability of DPPH radical scavenging during the process of heat and preservation was researched.The results show that flax seed oil contained lycopene play a part in protective lycopene,the rate of decline of the lycopene content slower than tomato seed oil contained lycopene under the same conditions.However the ability on DPPH radical scavenging is on lycopene content a litter while,the plant oil also seem to play a role,which working together with lycopene shows the effect of synergistic enhancement.Along with the extension of heat preservation time,the lycopene content of lycopene capsule is also gradually decline but slower than others samples.In the 75 days of heat preservation time,samples of the lycopene remains 88.84％ of initial value.The result shows that a certain proportion of flax seed oil were added in preparation of lycopene capsule may help improve the stability and synergistic antioxidant capacity.