类胡萝卜素
吸光度
过氧化氢
红酵母
颜料
化学
食品科学
生物化学
有机化学
色谱法
酵母
作者
Zheng Luoyun,Jiaying Xin,Tingting Yao,Zhengyang Wang,Shengbo Gao
出处
期刊:Advances in computer science research
日期:2016-01-01
标识
DOI:10.2991/emcm-15.2016.103
摘要
The effect of light, heat, acids, oxidant and reducing agent on the stability of carotenoids from Rhodotorula were studied, The results showed that the carotenoids from Rhodotorula are sensitive to heat, light, acid and oxidant .The absorbance at 475nm of carotenoids was weakened with the raise of temperature.Carotenoids was unstable under light especially outdoor sunlight.Carotenoids were also unstable under ultraviolet and indoor scattering.The absorbance at 475nm of carotenoids is almost no change in light-free condition.It has been found that the carotenoids from Rhodotorula were unstable under acidic condition.Oxidant (hydrogen peroxide) can also oxidized the carotenoids from Rhodotorula.However, Reducing agent (Vc) has protective effect on the carotenoids from Rhodotorula.
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