【摘要】 目的:研究番茄红素的稳定性。方法:对有机溶剂、光、热、还原剂、食品添加剂、金属离子等可能对番茄红素稳定性造成影响的因素,进行综合研究。结果与结论:番茄红素在各种有机溶剂中的稳定性各不相同,在正己烷、石油醚中较为稳定,在氯仿、二氯甲烷中的稳定性较差。其耐光性、耐热性较差,对氧化剂十分不稳定,对Fe3+等离子的稳定性较差,而对还原剂、食品添加剂、Mg2+、Na+等离子较稳定。更多还原

【Abstract】 Objective:To study the stability of lycopene.Methods:The organic solvents,light,heat,reducing agent,food additives and metallic ions were comprehensively studied because they could cause some effects on the stability of lycopene.Results and Conclusion:Lycopene had different stability in different organic solvents.Lycopene was the most stable in n-hexane and petroleum ether,while the least stable in chloroform and dichloromethane.Lycopene suffered the most loss by lighting,heating,the presence of oxidant,Fe3+,the least in the presence of reducer,food additives,Mg2+,Na+ and so on.更多还原