| 番茄红素稳定性的初步研究 |
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| 引用本文： | 孙庆杰,丁霄霖.番茄红素稳定性的初步研究[J].食品与发酵工业,1998,24(2):47-49. |
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| 作者姓名： | 孙庆杰 丁霄霖 |
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| 作者单位： | 无锡轻工大学 |
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| 摘 要： | 近年的研究表明，番茄红素是一种具有防癌抗癌活性的类胡萝卜素。我们从番茄皮中提取出番茄红素，研究了番茄红素的稳定性。结果表明番茄红素对热、碱、氧化剂、还原剂等较稳定，但对光十分不稳定。备茄红素是一种很有应用前景的功能性天然色素。
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| 关 键 词： | 番茄红素 番茄皮 稳定性 功能性天然色素 |
The Studies on the Stability of Lycopene |
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| Sun Qingjie\ \ Ding Xiaolin.The Studies on the Stability of Lycopene[J].Food and Fermentation Industries,1998,24(2):47-49. |
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| Authors: | Sun Qingjie\ \ Ding Xiaolin |
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| Abstract: | Recent years studies showed that lycopene is a kind of carotenoids which has the activity of prevention cancer and anti-cancer.Lycopene was extracted from tomatoskins and its stability were investigated.The results showed that is is stable to heating,alkali,oxidant and reducing agent,however,it is very sensitive to light.Lycopene is a potential funvtional natural colorants. |
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| Keywords: | lycopene tomato skins stability functional natural colorants |
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