摘要
研究了番茄红素的微波提取及其对稳定性的影响。试验结果表明:微波提取番茄红素的最佳条件为:以氯仿-丙酮(2∶1)为提取溶剂,料液比1∶3,微波功率360 W,微波时间15 s,提取级数2次,此条件下提取率为97.81%,且节省了时间;微波辅助提取对番茄红素的稳定性基本无影响。
Microwave extraction and stability of lycopene was studied in this paper. The results showed the optimum extraction conditions were： taking chloroform-acetone （2 ： 1） as solvent extraction, the ratio of solid to liquid was 1 ： 3,microwave power 360 W,microwave time 15 s, extracting two times , the extraction ratio was 97.81 % in the above conditions and saving the time; microwave-assisted extraction had no effect on the stability of the of lycopene.
出处
《中国调味品》
CAS
北大核心
2009年第4期106-109,共4页
China Condiment
关键词
番茄红素
微波提取
稳定性
lyeopene
microwave extraction
stability
