番茄饮料中番茄红素的检测及稳定性研究

Study on Analysis and Stability of Lycopene from Tomato Juice

对番茄饮料中番茄红素的提取和分析方法进行了研究。测定了市售5种番茄饮料,确定了番茄饮料中番茄红素以石油醚为提取溶剂,超声波辅助提取法为最佳提取方法,回收率91%;分别用分光光度法和高效液相色谱法作为定量分析方法,并进行了比对。试验还对番茄饮料中的番茄红素稳定性进行了研究,结果表明:番茄饮料中的番茄红素在常温和冷藏条件下比较稳定,而番茄红素溶液在紫外光照下易损失。

The extract and analysis methods of the Lycopene in tomato juice were studied by using five tomato juice samples from the market. The best extract method was to use petroleum as the extraction solution and aided by ultrasound, and the recovery is 91% . The quantitative analysis of Lycopene was discussed and Spectrophotometer and HPLC methods were compared Moreover, the stability study result showed that Lycopene was very stable in tomato iuice but quite unstable in acetone solution under UV.