| 蛋白饮料中β-胡萝卜素稳定性研究 |
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| 引用本文： | 冼雪芬,何松.蛋白饮料中β-胡萝卜素稳定性研究[J].食品与发酵工业,1999,25(3):43-45. |
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| 作者姓名： | 冼雪芬 何松 |
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| 作者单位： | 广东太阳集团有限公司(冼雪芬)，华南农业大学食品科学系(何松) |
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| 摘 要： | 以β－胡萝卜素保存率为稳定性指标，就光线、贮存温度和贮存时间对蛋白饮料中添加β－胡萝卜素的影响进行了探讨。结果表明：β－胡萝卜素的保存率随贮存时间的延长而下降；随贮存温度的升高其下降幅度加剧；光照贮存比避光贮存的损耗率大；在相同的贮存时间内，贮存温度（４０℃）比光线强度（１５００ｌｘ）对β－胡萝卜素的破坏作用更大。
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| 关 键 词： | 蛋白饮料 β－胡萝卜素 稳定性 |
Study on Stability of Carotene in Protein Beverage |
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| XianXuefen.Study on Stability of Carotene in Protein Beverage[J].Food and Fermentation Industries,1999,25(3):43-45. |
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| Authors: | XianXuefen |
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| Abstract: | This paper discussed the major factors including light, storage temperature and storage time on the stability of carotene in the protein beverage. The results showed that the amount of carotene decreased with increasing storage temperature and storage time. Light can be more destructive to carotene than darkness. In the same storage time, the storage temperature (40) is more destructive to carotene than the light (1 500 lx). |
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| Keywords: | protein beverage carotene stability |
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