番茄红素乳液稳定性研究

Study on Stability of Lycopene Emulsion

研究了番茄红素乳液在制备、贮存和使用过程中的稳定性。番茄红素乳液存放于4℃较25℃条件下乳液稳定性好。番茄红素乳液水溶液的抗酸稳定性试验结果为dE*ab<2,抗热稳定性试验结果为dE*ab<2,抗光稳定性试验结果为dE*ab<3。研究结果表明:番茄红素乳液适于存放于4℃环境下,并且番茄红素乳液水溶液具有良好的稳定性,在蟹棒、饮料等食品中具有广阔的应用前景。

The stability of lycopene emulsion during preparation,storage and use is studied.The stability of lycopene emulsion stored at 4℃is better than 25℃.The result of the acid resistance stability test of lycopene emulsion is dE*ab<2,the result of thermal resistance stability test is dE*ab<2,and the result of light resistance stability test is dE*ab<3.The results show that the lycopene emulsion is suitable stored at 4℃,and the aqueous solution of lycopene emulsion has good stability,which indicates that lycopene emulsion has broad application prospects in crab bars,beverages and other foods.