摘要
采用超声波辅助提取工艺,以番茄酱为原料,研究了提取溶剂、原料预处理方式、超声输出功率、提取料液比、提取温度、提取时间等因素对番茄红素提取效果的影响,通过正交实验,确定超声波湿法提取番茄酱中番茄红素的最佳工艺条件为:以乙酸乙酯为提取溶剂,70%乙醇按1:3(w/v)的比例对番茄酱脱水处理3次,超声输出功率160W,料液比1:9(w/v),提取温度40℃,提取时间20min,二级提取,番茄红素提取率为98.7%。所得油树脂番茄红素含量为7.7%。
The present study was to optimize ultrasonic radiation conditions to extract lycopene from tomato ketchup. The research had investigated effects of solvents, output power of ultrasonic radiation, ratio of tomato ketchup to solvent, temperature and extraction time on yield of lycopene according to the orthogonal experimental design. It was found that the optimum extraction conditions were as follows： extraction solvent was ethyl acetate, 70 % ethanol was used thrice for removing water from tomato ketchup in a ratio of 1：3（w/v）, ultrasonic output power was 160 W, ratio of material and liquid was l：9（w/v）, extraction temperature was 40 ℃, extraction time was 20 min, the number of extraction stage was 2, and the extraction rate of lycopene was 98.7 %. The lycopene content in oleoresin extract was 7.7 %.
出处
《食品研究与开发》
CAS
北大核心
2006年第10期185-189,共5页
Food Research and Development
基金
2006年天津市科技攻关计划培育项目(06YFGPNC03000)
关键词
番茄红素
超声波
湿法提取
番茄酱
lycopene
ultrasonic
wet processing extraction
tomato ketchup
