β-胡萝卜素在大豆油中稳定性及其抗氧化性的研究  

Study on the Stability of Betacarotene and its Antioxidant in the Soybean Oil

作　　者：周晓丹[1] 孙博[1] 常云鹤[1] 王妍[1] 于殿宇[1] 

机构地区：[1]东北农业大学食品学院,哈尔滨市150030

出　　处：《食品工业》2010年第6期33-35,共3页The Food Industry

基　　金：食用油质量安全控制技术研究与产业化示范课题号:2009BADB9B08

摘　　要：β-胡萝卜素是一种天然的优质抗氧化剂,目前已被广泛关注。该实验主要研究光照、时间、温度对溶于一级大豆油中β-胡萝卜素稳定性的影响,不同添加量的β-胡萝卜素对一级大豆油的抗氧化性进行试验。结果表明,β-胡萝卜素在一级大豆油中的保存效果随着贮存时间的延长而降低,低温避光贮存比高温光照贮存的保存效果好。高添加量的β-胡萝卜素对一级大豆油的抗氧化效果比较显著。β-carotene is a natural quality antioxidant, has been widespread concerned now. The major factors including light, time, temperature affecting the stability of β-carotene in the first grade soybean oil were studied in this test, and the antioxidation of different concentrate of β-carotene were determined. The results indicated that the amount of β-carotene in the first grade soybean oil decreased with the increase of storage temperature and storage time. Light could do more harm to β-carotene than darkness. The antioxidation of high concentrate β-carotene in the first grade soybean oil was obvious.

关 键 词：Β-胡萝卜素 一级大豆油 稳定性 抗氧化性 

分 类 号：TS225.13[轻工技术与工程—粮食、油脂及植物蛋白工程]