柑橘皮类胡萝卜素提取物稳定性研究  

Study on Stability of Carotenoids from Orange Peels

作　　者：孙明奇[1] 胡建中[1] 潘思轶[1] 

机构地区：[1]华中科技大学食品科技学院,湖北武汉430070

出　　处：《食品科学》2007年第10期46-49,共4页Food Science

基　　金：农业部农业结构调整重大技术研究专项(04-09-03B);湖北省重点科技攻关项目(2005AA201C68)

摘　　要：分别研究了干柑橘皮粉中类胡萝卜素的稳定性以及光照、温度、酸碱、氧化剂、还原剂、金属离子、防腐剂和酸味剂对柑橘皮类胡萝卜素提取液中胡萝卜素稳定性的影响。结果表明:光照、温度、氧气都能影响到干柑橘皮粉中类胡萝卜素的稳定性,其中光照对其影响最为显著。对于柑橘皮类胡萝卜素提取液中类胡萝卜素,在高温下不稳定;对室外日光、紫外光不稳定,对室内光较稳定;在碱性环境中较稳定;加入金属离子如Fe3+、Fe2+、Cu2+、Al3+不稳定,其它金属离子影响小;加入氧化剂、酸味剂对其有破坏作用,加入还原剂、防腐剂影响小且对色素有一定的保护效果。Thes tability ofc arotenoidsw ass tudiedi nt hisr esearch.T her esultss howedt hath igh temperaturea ffectst hes tability of carotenoids and carotenoids are sensitive to sunlight and UV. However, it is not so sensitive to lamplight. Carotenoids are more stable in alkaline condition compared to acid condition; The stability of carotenoids is reduced when Fe3＋, Fe2＋, Cu2＋, Al3＋ is respective added to its medium whereas other metal ions have no such effect on its stability. Oxidants and sour taste agent have destructive effect onc arotenoidsa ndr educing agents andp reservative havep rotectivee ffects.

关 键 词：类胡萝卜素 提取液 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]