为建立适用于软糖类产品中虾青素的检测方法,并研究雨生红球藻(Haematococcus pluvialis)微囊粉中的虾青素在软糖产品中的稳定性,为产品的包装和储运提供指导,在GB/T 31520—2015的基础上,针对软糖类产品改进检测方法,对比用雨生红球藻粉和雨生红球藻微囊粉2种原料生产的软糖中虾青素在不同光照、温度、氧气条件下的保留率。对于软糖类产品,温度对虾青素保留率的影响最大,其次是光照,最后是氧气;同时,相对于普通藻粉,微囊粉能够很好的提高虾青素在各种条件下的稳定性。结论显示,选择微囊粉为原料,采用避光包装,同时在低温环境下对产品进行储运能够最大程度地提高产品中虾青素的保留率。
This paper aims to establish a method to determine astaxanthin in soft candy products, to investigate the stability of astaxanthin in the Haematococcus pluvialis microcapsule, hence to provide guidance for package, storage and transportation of the products. Based on GB/T 31520-2015, to make the improved soft candy products, through comparing the retention rate of astaxanthin in the soft candy produced with the Haematococcus pluvialis or the Haematococcus pluvialis microcapsules under the different light, temperature and oxygen conditions. The method in this paper is suitable for astaxanthin detection in soft candy. For soft candy products, the temperature had the greatest effect on astaxanthin retention, followed by light, then by oxygen, at the same time, compared with Haematococcus pluvialis powder, the Haematococcus pluvialis microcapsule powder is very good to improve the stability of astaxanthin under various conditions. In conclusion, it can maximize the retention rate of astaxanthin in products by choosing the Haematococcus pluvialis microcapsule powder as the raw material, and using a light-proof package, storage and transportation of products at low temperature.
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