番茄红素乳状液稳定性的研究

Study on the Stability of Lycopene in Emulsion Status

番茄红素含有多个共轭双键,所以其稳定性较差,易受外界环境影响而导致化学结构破坏。分析不同外界条件如光照、温度、金属离子、抗氧化剂、糖类等对番茄红素乳状液稳定性的影响。结果表明:光照、温度均影响番茄红素的稳定性,紫外光及高温影响较大;金属离子尤其是Cu2+,Ca2+对其稳定性有破坏作用;VE、茶多酚、天然糖类等添加剂可以提高其稳定性。因而番茄红素在贮存过程中应避光、低温,可适当加入添加剂以提高其稳定性。

Lycopene contains more conjugated double bonds, therefore its stability is poor, and is susceptible to external environmental which leads to chemical structural damage. The article analyzes the influence of different external conditions to the stability of lycopene in emulsion status, such as illumination, temperature, metal ions, antioxidant, carbohydrates etc.. The result shows that illumination and temperature both influence its stability, UV light and high temperature＆#39;s impact is great;metal ions, especially Cu2＋and Ca2＋, have damaging effect to its stability; VE, tea polyphenols and natural sugar and other additives can improve its stability. Thus lycopene should be stored in the condition of low temperature and avoiding light. Moreover appropriate additives may improve its stability.