溶剂浸提秋橄榄果实中番茄红素工艺优化

Optimization of Solvent Extraction Process for Lycopene from Autumn Olive Berry

分别采用乙酸甲酯、丙酮、石油醚、二氯甲烷4种浸提剂,设计3种提取方法对成熟秋橄榄浆果中番茄红素的提取效果进行评价和分析,获得优化小试提取工艺参数:在避光环境下,乙酸甲酯为浸提剂,料液比1:40(g/mL),边研磨边浸提,循环浸提4次,真空浓缩蒸干温度为57.8℃,此法可从秋橄榄浆果中获得番茄红素34.81mg/100g,回收溶剂可重复利用,浓缩粗提物中番茄红素质量浓度达6.4～7.5mg/100mL。乙酸甲酯适合作为秋橄榄番茄红素的提取溶剂。

A comparative investigation was carried out to evaluate and analyze the effects of four solvents and three extraction methods on the extraction of lycopene from autumn olive berry.The optimal process for lab-scale extraction of lycopene from autumn olive berry was as follows： Autumn olive berry was extracted repeatedly 4 times using methyl acetate as extraction solvent at a material/liquid ratio of 1：40 with grinding under light-free conditions,and then the extract was vacuum concentrated at 57.8 ℃.The resulting yield of lycopene was 34.81 mg/100 g of fruit.Meanwhile,the extraction solvent could be recycled.The content of lycopene in the concentrated extract ranged from 6.4 mg/100mL to 7.5 mg/100 mL.This study can offer an experimental reference for future industrial production.