摘要
辣椒红色素被提取出来后,不再受到细胞膜及细胞内其他成分保护。虽然此时辣椒红色素多以脂类形式存在,对光热具有抵抗力,但在氧气存在下,辣椒红辣椒红色素会发生氧化反应,破坏其结构和稳定性,同时自然光长时间照射也会破坏辣椒红色素稳定性,造成辣椒红色素褪色现象。因此,增强辣椒红色素抗氧化成为在食品加工行业广泛应用辣椒红色素的关键。乐凯华光印刷科技有限公司西峡分公司2020年全年辣椒红素共损失色价250多万,合计人民币损失将近200多万,当前解决色价损失严重这一问题已经亟待急需解决。在查阅了大量文献后,汇总了当前报道的抗氧化剂TBHQ、茶多酚、芦丁等对辣椒红色价损失的抑制效果,TBHQ的抗氧化效果最优良。
When paprika is extracted,it is no longer protected by cell membranes and other components inside cells.Although paprika mostly exists in the form of lipids and is resistant to light and heat,in the presence of oxygen,paprika will have oxidation reaction,destroying its structure and stability.At the same time,long-term exposure to natural light will also destroy the stability of paprika,resulting in the fading phenomenon of paprika Therefore,enhancing the antioxidant capacity of paprika is the key to the wide application of paprika in food processing industry.a total of two of more than 250,total more than nearly 200 yuan loss,the current two serious loss can solve this problem is urgently needed to solve urgently After reviewing a large number of literature,we summarized the currently reported inhibitory effects of antioxidants Vitamin E,tea polyphenols,carnosic acid,propyl gallate,luteolin TBHQ on the loss of pepper red valence.
作者
王旭
王佳蕾
WANG Xu;WANG Jialei(Lucky Huaguang Graphics Co.,LTD,Nanyang,Henan 473000,China;Lucky Group,Baoding,Hebei 071000,China)
出处
《信息记录材料》
2022年第1期26-31,共6页
Information Recording Materials
