发酵法胡萝卜素粉制剂研制及其稳定性的研究

在"发酵法生产胡萝卜素"的工艺基础上,进一步研制出水溶性胡萝卜素粉制剂。该制品能均匀地分散在水相及油相中,其稳定性受光照程度、氧含量、温度及溶解相不同等因素的影响。皂化不仅能提高制品的纯度,而且大大增强了它的稳定性和水溶性。该制品呈橙红色至深红色,β-胡萝卜素含量达400～800μg／g。

Studies on the Technique of Producing Carotene Powder from Phaffia rhodozyma and Its Stability

The method of producing carotene powder from Phaffa rhodozyma waselementarily studied in this paper. The product was soluble in water, as well as in oil-Light, temperature and oxygen were main effects on its stability. Saponification wasindispensable in this process, which could improve the purity, stability and water-solubilityof this product. The colour varied from orange-red to dark-red, the β-carotene contentwas about 400～800μg/g.