摘要
以武汉江夏区种植的番茄为原料,研究了番茄红素的提取工艺,结果表明:最佳预处理工艺为用乙醇处理番茄浆,液料比为3∶1(g/g),处理温度60℃,处理2次,每次1 h;最佳提取工艺为用正己烷-乙酸乙酯作为番茄红素提取剂,液料比7∶1(g/g),提取温度40℃,提取时间0.5 h,处理1次,一级提取率高达91.2%。
Tomato cultivated in Area Jiangxia, Wuhan was used as raw materials, we studied the processes of lycopene extracting, The results showed that the best condition of pretreatment: solvent was alcohol, liquid material ratio is 3:1 (g/g), temperature 60℃, reflux 2 times, each time for 1 hour; the best condition of extracting:solvent is ethyl acetate-n-hexane(g/g, 3:1 ), liquid material ratio 7:1 (g/g), temperature 40℃, reflux 1 times, each time for 0.5 hour, extraction rate is 91.2 %.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期46-50,共5页
Food Research and Development
关键词
番茄红素
预处理
提取
番茄
lycopene
pretreatment
extract
tomato