番茄红素油树脂的稳定性研究  

Stability Research of Tomato Oleoresin

作　　者：王秀玲[1] 王朝臣[1] 

机构地区：[1]天津渤海职业技术学院环境工程系,天津300402

出　　处：《天津科技大学学报》2012年第4期27-30,共4页Journal of Tianjin University of Science & Technology

摘　　要：为了更好地开发利用番茄红素资源,对番茄红素油树脂的稳定性进行了研究.结果表明,温度、碱对番茄红素油树脂的稳定性影响较弱,而光照(尤其是紫外光)、酸、氧化剂、还原剂和某些金属离子(Fe3+、Fe2+、Al3+、Cu2+)会使番茄红素遭到破坏,贮藏中需避免其影响.For better use of lycopene resource, the stability of tomato oleoresin was studied. It was found that the effects of temperature and alkali on the stability of tomato oleoresin were relatively weak, while light （especially ultraviolet radiation）, acid, oxidant, reducing agent and some metallic ions （Fe^3＋,Fe^2＋,A1^3＋,Cu^2＋） could destroy lycopene. Tomato oleoresin needs to avoid the above-mentioned factors in storage.

关 键 词：番茄红素 番茄红素油树脂 稳定性 

分 类 号：TS201.1[轻工技术与工程—食品科学]