Morais H, Rodrigues P, Ramos C, Forgács E, Cserháti T, Oliveira J
New University of Lisbon, Monte da Caparica, Portugal.
Nahrung. 2002 Oct;46(5):308-10. doi: 10.1002/1521-3803(20020901)46:5<308::AID-FOOD308>3.0.CO;2-B.
The effect of ascorbic acid, light, and storage on the stability of the pigments beta-carotene and capsanthin in red pepper (Capsicum annuum) powder has been elucidated by determining the amount of pigment in samples treated by various concentrations of ascorbic acid. Determination of pigment concentration has been performed after different storage times using high-performance liquid chromatography. The dependence of the concentration of pigments on the concentration of ascorbic acid, presence of light and the storage time has been assessed by stepwise regression analysis. The concentration of pigments decreased at longer storage time and increased at higher concentration of ascorbic acid, beta-carotene being more sensitive towards storage time and concentration of ascorbic acid than capsanthin. Interaction between the effects of light and storage time, and light and concentration of ascorbic acid has been established.
通过测定不同浓度抗坏血酸处理的样品中色素的含量，阐明了抗坏血酸、光照和储存对红辣椒粉中色素β-胡萝卜素和辣椒红素稳定性的影响。使用高效液相色谱法在不同储存时间后测定色素浓度。通过逐步回归分析评估了色素浓度对抗坏血酸浓度、光照和储存时间的依赖性。色素浓度在较长储存时间时降低，在较高抗坏血酸浓度时增加，β-胡萝卜素比辣椒红素对储存时间和抗坏血酸浓度更敏感。已确定光照与储存时间以及光照与抗坏血酸浓度之间的相互作用。
