Discussion on the influence factors and control measures of acetone in lycopene

ZHANG Xiao-fang; YANG Qing-shan; LI Xing; ZHOU Li; LIAN Yun-he; TIE Xiao-wei

doi:10.13386/j.issn1002-0306.2017.08.044

ZHANG Xiao-fang, YANG Qing-shan, LI Xing, ZHOU Li, LIAN Yun-he, TIE Xiao-wei. Discussion on the influence factors and control measures of acetone in lycopene[J]. Science and Technology of Food Industry, 2017, (08): 272-275. DOI: 10.13386/j.issn1002-0306.2017.08.044

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Discussion on the influence factors and control measures of acetone in lycopene

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Headspace gas chromatography-mass spectrum was used to analyse the components of volatile compounds in lycopene qualitatively, and a method for the determination of the residue amount of acetone in lycopene by headspace gas chromatography was established. The method was convenient, and the result was accurate. Take the content of acetone as evidence, the effect of oxygen, temperature and light on the release of acetone from lycopene were inspected.The results showed that vacuum, low temperature under 5 ℃ and dark conditions during the production and storage, could control the residue amounts of acetone from lycopene within 50 mg/kg.

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Discussion on the influence factors and control measures of acetone in lycopene

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