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| 番茄红素在食用调和油中的稳定性的探讨 | |
| 引用本文： | 王伟华,于国萍. 番茄红素在食用调和油中的稳定性的探讨[J]. 现代食品科技, 2004, 20(3): 52-53 |
| 作者姓名： | 王伟华 于国萍 |
| 作者单位： | 东北农业大学,哈尔滨,150030;东北农业大学,哈尔滨,150030 |
| 摘 要： | 以番茄红素保存率为稳定性指标,就贮存时间、贮存温度和光照对食用调和油中添加番茄红素的影响进行了探讨。结果表明,番茄红素的保存率随贮存时间的延长而下降;随贮存温度的升高而下降,避光贮存比光照贮存的保存率高。 |
| 关 键 词： | 番茄红素 食用调和油 稳定性 |
| 文章编号： | 1007-2764(2004)03-0052-018 |
| 修稿时间： | 2004-04-15 |
Study on Stability of Lycopene in blending oil |
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| Wang Wei-hua,Yu Guo-ping. Study on Stability of Lycopene in blending oil[J]. Modern Food Science & Technology, 2004, 20(3): 52-53 | |
| Authors: | Wang Wei-hua Yu Guo-ping |
| Abstract: | The paper Studied the major factors including light, Storage temperature and storage time on the stability of Lycopene in the quality cooking oil.The results showed that amount of Lycopene decreased with increasing storage temperature and storage time. Light can be more destructive to Lycopene than darkness. |
| Keywords: | Lycopene Quality cooking oil Stability |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |