番茄红素乳液稳定性研究-《中国调味品》

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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。

Abstract:: The stability of lycopene emulsion during preparation, storage and use was studied. The stability of lycopene emulsion stored at 4 °C was better than 25 ° C.The result of the lycopene emulsion acid resis tance stability test was dE*ab<2, and the result of thermal resistance stability test was dE*ab<2, and the result of light resistance stability test was dE*ab<3. The results showed that the lycopene emulsion was suitable for storage at 4 ° C, and the aqueous solution of lycopene emulsion had good stability, which indicated lycopene emulsion had broad application prospects in crab bars, beverages and other foods.