摘要
研究了葡萄糖、谷氨酸钠对仍具生理活性的番茄匀浆中番茄红素合成量及提取率的影响,结果表明:在番茄匀浆中添加葡萄糖3.0%、谷氨酸钠2.5%、TBHQ0.03%,25℃下恒温处理60min后,其乙酸乙酯提取物中番茄红素的含量提高了39.8%。
The impact of glucose and sodium glutamate on the lycopene＇s biosynthesis in tomato homogenate was studied in this paper, the best condition is： glucose, sodium glutamate and TBHQ was added to the tomato homogenate until the final concentration to 3.0%, 2.5% and 0.03% under treated at 25℃ for 60 minutes. The content of lycopene in its ethyl acetate extraction increased 39.8%.
出处
《食品科技》
CAS
北大核心
2007年第10期87-89,共3页
Food Science and Technology
