番茄红素乳液稳定性研究
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摘要
研究了番茄红素乳液在制备、贮存和使用过程中的稳定性。番茄红素乳液存放于4℃较25℃条件下乳液稳定性好。番茄红素乳液水溶液的抗酸稳定性试验结果为dE*ab<2,抗热稳定性试验结果为dE*ab<2,抗光稳定性试验结果为dE*ab<3。研究结果表明:番茄红素乳液适于存放于4℃环境下,并且番茄红素乳液水溶液具有良好的稳定性,在蟹棒、饮料等食品中具有广阔的应用前景。
The stability of lycopene emulsion during preparation,storage and use is studied.The stability of lycopene emulsion stored at 4 ℃ is better than 25 ℃.The result of the acid resistance stability test of lycopene emulsion is dE*ab<2,the result of thermal resistance stability test is dE*ab<2,and the result of light resistance stability test is dE*ab<3.The results show that the lycopene emulsion is suitable stored at 4℃,and the aqueous solution of lycopene emulsion has good stability,which indicates that lycopene emulsion has broad application prospects in crab bars,beverages and other foods.
The stability of lycopene emulsion during preparation,storage and use is studied.The stability of lycopene emulsion stored at 4 ℃ is better than 25 ℃.The result of the acid resistance stability test of lycopene emulsion is dE*ab<2,the result of thermal resistance stability test is dE*ab<2,and the result of light resistance stability test is dE*ab<3.The results show that the lycopene emulsion is suitable stored at 4℃,and the aqueous solution of lycopene emulsion has good stability,which indicates that lycopene emulsion has broad application prospects in crab bars,beverages and other foods.
引文
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[11]王晓文,张华伟,闫圣坤,等.番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究[J].食品与生物技术学报,2013,32(1):22-29.
[12]冯晓梅,韩玉谦,隋晓,等.番茄红素稳定性的研究[J].青岛海洋大学学报(自然科学版),2003(6):875-880.
[13]成坚,曾庆孝,何宇峰.番茄红素的稳定性研究[J].仲恺农业技术学院学报,2001(2):14-19.
[2]全莉婵,任英杰,宋烨,等.水分散型番茄红素微乳液的应用前景[J].食品研究与开发,2012,33(6):209-213.
[3]Lin C H,Chen B H.Determination of carotenoids in tomato juice by liquid chromatography[J].Journal of Chromatography A,2003(12):103-109.
[4]全莉婵.利用超声波皂化技术辅助制备水分散型番茄红素微乳液[D].淄博:山东轻工业学院,2012.
[5]Schierle Joseph,Bretzel Werner,Buhler Ilme,et al.Content and isomeric ratio of lycopene in food and human blood plasma[J].Food Chemistry,1997,59(3):459-465.
[6]全莉婵,任英杰,宋烨,等.水分散型番茄红素微乳液中番茄红素的稳定性[J].食品科技,2011,36(11):241-245.
[7]苏小华,鲍波,朱少平,等.番茄红素的功能与稳定性研究进展[J].生物技术进展,2013,3(1):18-21.
[8]罗金凤,任美燕,陈敬鑫,等.番茄红素的生理功能及保持其稳定性方法的研究进展[J].食品科学,2011,32(19):279-283.
[9]邱伟芬,汪海峰.天然番茄红素在不同环境条件下的稳定性研究[J].食品科学,2004(2):56-60.
[10]Lee M T,Chen B H.Stability of lycopene during heating and illumination in a model system[J].Food Chemistry,2002(8):425-432.
[11]王晓文,张华伟,闫圣坤,等.番茄红素在微乳液制备和贮藏过程中构型转化及稳定性研究[J].食品与生物技术学报,2013,32(1):22-29.
[12]冯晓梅,韩玉谦,隋晓,等.番茄红素稳定性的研究[J].青岛海洋大学学报(自然科学版),2003(6):875-880.
[13]成坚,曾庆孝,何宇峰.番茄红素的稳定性研究[J].仲恺农业技术学院学报,2001(2):14-19.