摘要
探讨了与提取和应用有密切关系的温度、pH值、乙醇浓度、硫酸铵浓度等几个因素对水溶性类胡萝卜素的影响.实验结果表明:水溶性类胡萝卜素对热敏感,在中性pH范围内稳定性较好,用50%～60%的乙醇或10%的硫酸铵可对其进行较好的分离.
The stability of the water soluble carotenoid protein complexes extracted from carrot at the optimal conditions were studied in this paper.The results showed that the complexes was sensitive to the temperature and stable at the range of neutral pH, and it could be better separated and purified using 50 %~60 % ethanol or 10 % (NH 4) 2SO 4.
出处
《集美大学学报（自然科学版）》
CAS
2005年第1期33-36,共4页
Journal of Jimei University：Natural Science
