天然番茄红素的稳定性研究

Stability of Natural Lycopene

为有效开发番茄红素 ,研究了不同条件下天然番茄红素的稳定性 .结果表明 :Fe3 + 和Cu2 + 对番茄红素的稳定性影响较大 ,NaOH对番茄红素的稳定性有较大的破坏作用 ,在酸性条件下比较稳定 ;氧化剂、还原剂和防腐剂对番茄红素的稳定性影响非常小 ,抗氧化剂能延缓番茄红素的损失 ;番茄红素对光十分敏感 ,尤其是日光下直射 1d即可完全损失 ,对紫外光和白炽灯光也较敏感 ;低于 6 .

To provide theoretic basis for the use of lycopene,the stability of natural lycopene in different conditions was studied.The results show that Fe 3+ and Cu 2+ influence the stability of lycopene greatly,and NaOH damages the stability of lycopene greatly.Lycopene keeps stable in acid conditions. Oxidant, reducing agent and preservative.little affects the stability of lycopene, but antioxidant delays the loss of lycopene. It's also sensitive to sunlight. Being exposed to sunlight for 1 day results in the total loss of lycopene;it is also sensitive to UV and lamp light,but radiation of less than 6.0 kGy little affects the stability of lycopene.