| 固态(膏状)番茄红素产品稳定性研究 |
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| 引用本文： | 张连富.固态(膏状)番茄红素产品稳定性研究[J].食品与发酵工业,2003,29(9):6-8. |
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| 作者姓名： | 张连富 |
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| 作者单位： | 江南大学食品学院,无锡,214036 |
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| 摘 要： | 番茄红素油树脂是从西瓜、番茄及番茄制品等中分离出来的含有番茄红素的混合物。由于分子中有 11个共轭双键及 2个非共轭双键 ,因而具有很强的抗氧化能力 ,在贮存过程中极易发生顺反异构化及氧化破坏 ,进而丧失生理活性 ,甚至产生有害成分。文中研究了固态 (膏状 )番茄红素在不同条件下存放时被氧化破坏或发生顺反异构化的规律 ,依据SAS软件的处理结果给出了其残留率计算公式 ,并提出了适宜的产品存放条件
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| 关 键 词： | 番茄红素 氧化 稳定性 |
| 修稿时间： | 2003年7月1日 |
Study on the Stability of Lycopene Oleoresin in Viscoelastic State |
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| Zhang Lianfu.Study on the Stability of Lycopene Oleoresin in Viscoelastic State[J].Food and Fermentation Industries,2003,29(9):6-8. |
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| Authors: | Zhang Lianfu |
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| Abstract: | Lycopene oleoresin is a mixture extracted from watermelon, tomato and tomato products. With the 11 conjugated and 2 unconjugated double bonds in its molecular structure, lycopene exhibits strong antioxidant effects. Lycopene itself can be easily oxidized during storage, losing its bioactivity at the same time, and even producing toxic products. The author studied loss and isomerization of lycopene in viscoelastic state. A formula for characterizing this change was based on data processed by SAS software. |
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| Keywords: | lycopene oxidation stability |
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