番茄红素在油脂氧化时的稳定性初探  

Study on Lycopene Stability during Photosensitized Oxidation of Soybean Oil or Lard

作　　者：邱伟芬[1] 王娟[1] 徐文蕴[1] 

机构地区：[1]南京经济学院食品科学与工程系江苏省粮油品质控制及深加工技术重点实验室,南京210003

出　　处：《食品科学》2003年第1期39-42,共4页Food Science

基　　金：国家留学基金科研资助项目的部分内容(留金法犤1999犦5003)

摘　　要：对番茄红素在大豆色拉油和猪油光敏氧化过程中的稳定性进行了研究。将8、12、20×10-6浓度的番茄红素分别添加于大豆色拉油和猪油中,32℃时,在光照条件下,在亚甲基蓝试剂的引发下,其自身随着光照时间的延长,其残存率逐渐降低,稳定性下降;番茄红素在豆油中的氧化稳定性好于在猪油中的氧化稳定性;添加25、80×10-6的α-生育酚于大豆色拉油和猪油中,两种浓度均能明显增加番茄红素在猪油光敏氧化中的稳定性,使其残存率明显增加;但不能增加番茄红素在大豆色拉油光敏氧化过程中的稳定性。Abatract:Lycopene stability during photosen sitized oxdation of soybean oil or la rd was studied.Concentrations of lycopene of 8,12,20×10 -6 were reduced when it was added into so ybean oil or lard,under light at32℃a nd triggered by methylene blue.Lycopene in soybean oil was more stable than that in lard during photosensitized ox-idation.The additionα-tocopherol at 25?80×10 -6 increased the stability of lycopene in photosensitized oxi-dation of lard whereas it had no effect in photosensitizd oxdation of soyb ean oil.

关 键 词：番茄红素 油脂氧化 稳定性 猪油 大豆色拉油 

分 类 号：TS202.3[轻工技术与工程—食品科学] TS221[轻工技术与工程—食品科学与工程]