摘要
本文研究了从番茄酱中提取番茄红素的方法,考察了浸提溶剂、浸提温度、浸提时间、浸提液料比、浸提次数等因素对番茄红素提取效果的影响,经研究确定了番茄红素的最佳提取条件为:以乙酸乙酯为溶剂,浸提温度为45℃,浸提时间为35m in,浸提液料比为3∶1,浸提次数为3次。并以果蝇为对象,研究了番茄红素的抗衰老作用,证明番茄红素能显著延长果蝇的寿命。
In this paper, tomato sauce was used as raw material to study the extraction methods of lycopene. Five factors were compared： extraction solvent, extraction temperature, extraction time, liquid-solid ratio and extraction times. From the experiment, we determined the most suitable condition： ethyl acetate was used as solvent, temperature was 45℃, time was 35minutes, liquid-solid ratio was 3： 1, extraction times was 3. It also studied the antiaging effect of lycopene by using Drosophila Melanag, the results showed that lycopene could obviously prolong drosophila melanag life span.
出处
《中国食品添加剂》
CAS
2006年第4期57-59,56,共4页
China Food Additives
关键词
番茄红素
提取
果蝇寿命
抗衰老
lycopene
extraction
drosophila melanag llfe span
antiaging
