【摘要】 以色素保存率作为番茄红素稳定性的指标，研究了食品中常用的几种食品添加剂对番茄红素稳定性的影响．结果表明：酸性添加剂会降低番茄红素的稳定性，尤其是当添加剂的酸性较强或浓度较大时，番茄红素的稳定性会明显下降；防腐剂因其结构和性质的不同对番茄红素的稳定性的影响有较大差异，其中苯甲酸对番茄红素的影响不大，而山梨酸则能显著提高番茄红素的稳定性．酚类抗氧化剂能非常显著地提高番茄红素的稳定性，表现出较强的抗氧化作用；Ｌ－抗坏血酸则正好相反，它会非常显著地降低番茄红素的稳定性，表现出对番茄红素的促氧化作用．更多还原

【Abstract】 The effects of some kinds of food additives on the stability of lycopene were inveshgated. The stability of lycopene would be damaged by acid additives which their acidity are strong or their concentrations are high. Food preservatives with different structures and properties showde different effects on the stability of lycopene. Sorbic acid can highly stabilize lycopene and benzoic acid showed little effect on the stablilty of lycopen. Phenolic antioxidants functioned as protectors of lycopene while ascorbic acid acted as a destroyer.更多还原