摘要
以番茄红素保存率为稳定性指标 ,就贮存时间 ,贮存温度和光照对食用调和油中添加番茄红素的影响进行了探讨。结果表明 ,番茄红素的保存率随贮存率、贮存时间的延长而下降 ;随贮存温度的升高 ,保存率下降幅度加剧 ;避光贮存比光照贮存的保存率高 ;在实验给定条件下和相同的贮存时间内 ,光照强度 ( 1950lx)
The paper Studied the major factors including light,Storage temperature and storage time on the stability of lycopene in the quality cooking oil.The results showed that amount of lycopene descreased with increasting storage temperature and storage time.Light can be more destructive to lycopene than darkness.In the same storage time,the light is more desturctive to lycopene than the storage temperature.
出处
《中国油脂》
CAS
CSCD
北大核心
2000年第6期132-133,共2页
China Oils and Fats
