摘要
目的研究从番茄酱中提取番茄红素的方法。方法应用超声波法提取番茄红素,并通过正交实验确定最佳工艺条件。结果番茄红素提取率为95.92%。番茄红素含量为17.9%。结论本法经济、实用,为番茄红素的工业化提取提供了依据。
Objective To study extractive method of lycopene from tomato sauce. Methods To focuse on the different factors in the extraction of lycopene with ultrasonic radiation from tomato sauce. Results The best process conditions were fixed by using the orthogonal test ： acetone： petroleum ether=2：3 （ v/v ） as the extraction solvent, the output power was 250 W, the temperature was 35 ℃, ratio of material and liquor was 1：3 （ g/mL ） , radiation lasted 30 minites, the extraction stage was 3 grade, and the extraction yield of total pigment was 95.92%. Conclusion The content of the product was 17.9% deteced by HPLC.
出处
《现代中药研究与实践》
CAS
2009年第3期54-57,共4页
Research and Practice on Chinese Medicines
基金
国家科技支撑计划课题"沙棘番茄提取物抗氧化保健食品的研究"(2006BAI06A20)
关键词
番茄红素
超声波
提取
lycopene
ultrasonic radiation
extraction
