| 天然番茄红素在不同环境条件下的稳定性研究 |
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| 引用本文： | 邱伟芬,汪海峰.天然番茄红素在不同环境条件下的稳定性研究[J].食品科学,2004,25(2):56-60. |
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| 作者姓名： | 邱伟芬 汪海峰 |
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| 作者单位： | 南京财经大学食工系江苏省粮油品质控制及深加工技术重点实验室 |
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| 基金项目： | 国家留学基金科研资助项目(留金法[1999]5003) |
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| 摘 要： | 研究了番茄中的色素--番茄红素在不同环境下的稳定性。实验结果表明:天然番茄红素对光敏感;酸性条件下(pH<6)不稳定;Fe3+、Cu2+引起番茄红素的损失较大;氧化剂、还原剂、防腐剂、糖对番茄红素的稳定性影响不显著。
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| 关 键 词： | 番茄红素 稳定性 |
| 文章编号： | 1002-6630(2004)02-0056-05 |
Stability of Natural Lycopene under Different Conditions |
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| QIU Wei-fen,WANG Hai-feng.Stability of Natural Lycopene under Different Conditions[J].Food Science,2004,25(2):56-60. |
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| Authors: | QIU Wei-fen WANG Hai-feng |
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| Affiliation: | Nanjing University of Finance and Economics, Jiangsu Provincial Key Lab of Quality Control and FutherProcessing of Food and Oils Food Science and Engineering Department |
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| Abstract: | The effects of different factors on the stability of lycopene were studied. Results showed that it was sensitive tolight and unstable when pH<6.0 and presence of Fe3 and Cu2 could lead to its loss. However, lycopene was stable whenoxidants, reducing agents, preservatives or saccharides were applied to its solutions respectively. |
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| Keywords: | lycopene stability |
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