摘要
β-胡萝卜素是一种天然的优质抗氧化剂,目前已被广泛关注。该实验主要研究光照、时间、温度对溶于一级大豆油中β-胡萝卜素稳定性的影响,不同添加量的β-胡萝卜素对一级大豆油的抗氧化性进行试验。结果表明,β-胡萝卜素在一级大豆油中的保存效果随着贮存时间的延长而降低,低温避光贮存比高温光照贮存的保存效果好。高添加量的β-胡萝卜素对一级大豆油的抗氧化效果比较显著。
β-carotene is a natural quality antioxidant, has been widespread concerned now. The major factors including light, time, temperature affecting the stability of β-carotene in the first grade soybean oil were studied in this test, and the antioxidation of different concentrate of β-carotene were determined. The results indicated that the amount of β-carotene in the first grade soybean oil decreased with the increase of storage temperature and storage time. Light could do more harm to β-carotene than darkness. The antioxidation of high concentrate β-carotene in the first grade soybean oil was obvious.
出处
《食品工业》
北大核心
2010年第6期33-35,共3页
The Food Industry
基金
食用油质量安全控制技术研究与产业化示范课题号:2009BADB9B08
