番茄红素在食用油中稳定性探讨  

Research on the stability of lycopene in cooking oil

作　　者：侯纯明[1] 何美[1] 

机构地区：[1]沈阳化工学院,辽宁沈阳110142

出　　处：《食品工业科技》2008年第9期237-238,共2页Science and Technology of Food Industry

基　　金：辽宁省教育厅基金项目(20066076)

摘　　要：分别用食用色拉油、花生油、葵花籽油和橄榄油作为浸提液,对番茄红素进行提取。结果表明:用葵花籽油提取的效果最好;提取的最佳条件为:温度75℃,浸提4h;避光贮存比光照贮存效果更好。The salad oil, peanut oil,sunflower seed oil and olive oil were used to extract lycopene. The conclusion showed that the extraction effect of sunflower seed oil was the best. The optimum conditions was 75℃,4h, and sunlight could be more destructive to lycopene than darkness.

关 键 词：番茄红素 食用油 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]