黄秋葵叶粉中叶黄素和β-胡萝卜素的稳定性研究  

Study on Effects of Stability of Luteinand β-carotene in Leaf Powder of Okra

作　　者：罗燕春[1] 韦吉[1] 黎军平[1] 刘国道[1] 

机构地区：[1]中国热带农业科学院热带作物品种资源研究所

出　　处：《中国农学通报》2008年第7期85-88,共4页Chinese Agricultural Science Bulletin

基　　金：海南省自然科学基金"饲用增色剂植物替代品研究"(30508)

摘　　要：研究了温度、光、氧气、矿质元素和抗氧化剂对叶黄素和β-胡萝卜素的稳定性的影响,结果表明光对叶黄素和β-胡萝卜素的稳定性影响极显著,两者在阳光下降解速度很快;温度对β-胡萝卜素的稳定性影响极显著,β-胡萝卜素在室温降解速度很快;氧气对叶黄素和β-胡萝卜素的稳定性影响不大;K、Ca、Mg和Co不利于叶黄素的稳定,矿质元素均不利于β-胡萝卜素的稳定,其中Ca的影响最大;0.24%的VcNa和Vc有利于叶黄素和β-胡萝卜素的稳定。The temperature, light, O2, mineral element and antioxidant were studied on the effects of stability of lutein and β-carotene in Leaf powder of okra. Statistic analysis showed that sunshine was not good for the stability of lutein and β-carotene, and the content of β-carotene would reduce rapidly in the room tempera- ture. O2 had few effects on lutein and β-carotene. K, Ca, Mg and Co were not good for the stability of Lutein, and mineral elements were bad for the stability of β-carotene, and Ca was the best. VcNa and Vc as 0.24% were good for the stability of lutein and β-carotene.

关 键 词：黄秋葵 叶黄素 β-胡萝卜紊 稳定性 

分 类 号：S816.7[农业科学—饲料科学]