为评价直链淀粉-番茄红素复合物（Amylose-Lycopene Complexes，ALCs）的热稳定性，以番茄红素标准品为对照，研究了ALCs在50 ℃、70 ℃、90 ℃、110 ℃ 和 130 ℃系列环境温度下其番茄红素的含量、保留率和抗氧化活性变化规律；并进一步研究了其热降解动力学过程。研究发现：ALCs 的热稳定性优于对照组，对其中的番茄红素具有保护作用。在50 ℃（4 h）和130 ℃（1 h）时，ALCs 中的番茄红素含量分别为 12.55 μg/mL和 11.06 μg/mL，均显著高于标准品中的10.80 μg/mL和8.43 μg/mL（p<0.05）；随环境温度升高和处理时间的增加，ALCs 中的番茄红素保留率和抗氧化活性逐渐降低，但显著优于番茄红素标准品对照组。在90 ℃下处理 10 h 后，ALCs 中番茄红素保留率和抗氧化活性分别降至 66.59% 和 23.83%，均显著优于对照组的 44.19% 和 4.81%（p<0.05）。ALCs 中番茄红素的热降解行为符合方程 1/Ct-1/C0=kt+b，其降解速率常数k与温度呈正相关，半衰期和十分之一衰期与温度呈负相关。结果表明：直链淀粉-番茄红素复合物具有良好的热稳定性，可对其中的番茄红素起到有效的保护作用，其番茄红素热降解过程符合二级降解动力学模型。

To investigate the thermal stability of Amylose-Lycopene Complexes (ALCs), the changes of lycopene content, retention rate and antioxidant activity of ALCs were investigated at 50 ℃, 70 ℃, 90 ℃, 110 ℃ and 130 ℃, respectively. Meanwhile, lycopene standard was compared to be the control. and the degradation kinetics were further investigated. The results showed that the thermal stability of ALCs was better than that of control group, and they were protective of the lycopene in them. The contents of lycopene in ALCs were 12.55 μg/mL of 50 ℃ (4 h) and 11.06 μg/mL of 130 ℃ (1 h), which were significantly higher than that of lycopene standard as 10.80 μg/mL and 8.43 μg/mL (p<0.05), respectively. The lycopene content, retention and antioxidant activity of ALCs decreased gradually with increasing ambient temperature and treatment time, but were significantly better than those of the lycopene standard control. After treatment at 90 ℃ for 10 h, the lycopene retention rate and antioxidant activity in ALCs decreased to 66.59% and 23.83% respectively, which were significantly better than 44.19% and 4.81% in the control group (p< 0.05). Furthermore, the thermal degradation behavior of lycopene in ALCs accorded with the equation 1/Ct-1/C0=kt+b. The degradation rate constant k shows a positive correlation with the temperature, while degradation half-life was a negative one. These results suggest that ALCs may effectively protect lycopene and improve its thermal stability. Decrease of it resulted from heat-treated temperature and time, which was second-order degradation kinetic.

“十三五”国家重点研发计划（2016YFD0400200）；广东省天然产物绿色加工与产品安全重点实验室开放基金（KL-2018-18）