Study on Lycopene Stability during Photosensitized Oxidation of Soybean Oil or Lard

Abstract

Abstract: Abatract:Lycopene stability during photosen sitized oxdation of soybean oil or la rd was studied.Concentrations of lycopene of 8,12,20×10 -6 were reduced when it was added into so ybean oil or lard,under light at32℃a nd triggered by methylene blue.Lycopene in soybean oil was more stable than that in lard during photosensitized ox-idation.The additionα-tocopherol at 25?80×10 -6 increased the stability of lycopene in photosensitized oxi-dation of lard whereas it had no effect in photosensitizd oxdation of soyb ean oil.

Key words: lycopene, α-tocopherol, soybean oil, lard, oxidative stability

QIU Wei-Fen, WANG Juan, XU Wen-Yun. Study on Lycopene Stability during Photosensitized Oxidation of Soybean Oil or Lard[J]. FOOD SCIENCE, 2003, 24(1): 39-42.

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Study on Lycopene Stability during Photosensitized Oxidation of Soybean Oil or Lard

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