摘要
以食用油为提取剂提取番茄红素,通过单因素试验对溶剂种类、料液比、提取温度、提取时间等工艺条件进行了系统研究,并通过提取工艺的响应面法,得出了番茄红素的提取回归方程,确定番茄红素的最佳提取工艺条件为以大豆油为提取液,提取温度34.8℃、提取时间20h、料液比1:3.8,提取量预测值55.45μg/ml。
The extraction conditions of lycopene with edible oil, such as solvent kinds, ratio of meal to water, temperature and time were investigated through single factor test, and the extraction regression equation was obtained through response surface methodology （RSM）. The optimum technological conditions are determined as： soybean oil as extraction solvent temperature 34.8 ℃, time 20 h, and ratio of meal to water 1：3.8. Under these conditions, the predictive extraction rate of lycopene is 55.45μg/ml.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2008年第12期288-291,共4页
Food Science
关键词
番茄红素
提取工艺
单因素
响应面法
lycopene
extraction process
single factor
response surface methodology （RSM）
