[1]贾新超,焦丽娟.番茄红素乳液稳定性研究[J].中国调味品,2019,(03 ):161-164.
Study on Stability of Lycopene Emulsion[J].CHINA CONDIMENT,2019,(03 ):161-164.
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番茄红素乳液稳定性研究()
《中国调味品》[ISSN:1000-9973/CN:23-1299/TS]
- 卷:
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- 期数:
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2019年03期
- 页码:
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161-164
- 栏目:
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- 出版日期:
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2019-03-20
文章信息/Info
- Title:
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Study on Stability of Lycopene Emulsion
- 作者:
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贾新超; 焦丽娟
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- 文献标志码:
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A
- 摘要:
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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:
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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.
更新日期/Last Update:
2019-05-20