番茄红素的提取与稳定性研究

Extraction and stability of lycopene

以乙酸乙酯为提取溶剂,研究了提取温度、浸提时间和料液比对番茄红素提取效果的影响.结果表明,番茄红素的最佳提取工艺条件为:提取温度55℃,浸提时间70 min,料液比为1∶7,在此条件下,番茄红素的提取率为0.52 mg/g番茄滤饼.稳定性试验结果表明:储存温度、氧化剂、还原剂以及碱对番茄红素稳定性的影响不显著;酸、金属离子(Fe3+,Cu2+)和光线(日光、紫外线)对番茄红素稳定性有显著的破坏作用.

The factors,which affected the extraction with ethyl acetate such as temperature,time,and ratio of liquid-solid,were studied.The result shows that the optimum extraction conditions are as follows： extraction temperature is 55 ℃,extraction time is 70 minutes,ratio of material-liquid is 1 ∶7.At this optimum condition,the productivity of lycopene is 0.52 mg/g ketchup.The result also shows that lycopene is stable to temperature,oxidant,reducing agent,and alkali.However,it is sensitive to acid,metal ion（Fe3＋,Cu2＋）,and ray（sunlight,UV）.