雨生红球藻中虾青素油树脂的稳定性研究  

The stability of astaxanthin oleoresin from Haematococcus pluvialis

作　　者：赵晓燕 孟昂 刘红开 张晓伟 ZHAO Xiao-yan;MENG Ang;LIU Hong-kai;ZHANG Xiao-wei(Culinary Institute,University of Jinan,Jinan 25002)

机构地区：[1]济南大学烹饪学院,济南250022

出　　处：《食品科技》2018年第8期285-289,共5页Food Science and Technology

基　　金：国家科技支撑计划课题(2012BAD33B00);国家自然科学基金项目(21406133)

摘　　要：以雨生红球藻中虾青素油树脂为原料,研究了温度、酸碱浓度、光照、金属离子、p H、还原剂对虾青素稳定性的影响。结果显示:雨生红球藻中虾青素油树脂在高温下不稳定,在低温下较稳定;在室外光照射下极不稳定,在避光条件下最为稳定;过酸或过碱都会影响虾青素的稳定性;加入Na^+、Al^(3+)、Zn^(2+)、Cu^(2+)、Ca^(2+)金属离子于虾青素油树脂中,对色素影响较小,其中加入Mg^(2+)、K^+、Fe^(3+)、Fe^(2+)的虾青素油树脂稳定性影响较大,其中Fe^(2+)的影响最大;添加还原剂有利于保护虾青素被降解。In this paper, the effects of temperature, acid and alkaline concentration, light, metal ion, pH and reducing agent on the stability of astaxanthin oleoresin from Haematococcus p/uvialis were studied. The results showed that the astaxanthin oleoresin was unstable under higher temperatures and outdoor light. The stability of the astaxanthin oleoresin was the best in lower temperature, dark. In the weak acid or alkaline environment, it was relatively stable. Na＋, AI3＋, Zn2＋, Cu2＋ and Ca2＋ had little destruction for the astaxanthin, while K＋, Fe3＋, Fe2＋ and Mg2＋ ions caused the larger degradation of astaxanthin, especially Fe2＋. The reducing agent could prevent the degradation of astaxanthin.

关 键 词：雨生红球藻 虾青素 油树脂 稳定性 

分 类 号：TS201.4[轻工技术与工程—食品科学]