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
