摘要
本文研究了从圣女果中提取番茄红素的最佳工艺。以提取率为考察指标,采用L16(44)正交试验法探讨提取溶剂丙酮和乙酸乙酯体积比、料液比、提取温度和提取时间四因素对番茄红素提取效果的影响。结果表明,影响番茄红素提取率的各因素主次顺序表现为料液比(B)、丙酮和乙酸乙酯体积比(A)、提取温度(C)、提取时间(D)依次降低;最佳提取工艺条件为丙酮:乙酸乙酯(V:V)为1:0、料液比(g/ml)为1:10、提取温度为45℃、提取时间为60 min,在此条件下,番茄红素提取率最高,达到86.32%。
Parameters affecting lycopene extraction from cherry tomato （Lycopersicum esculentum Mill） were optimized by conducting a L16（44） orthogonal experiment. The results show that tomato peel and solvent ratio, acetone and ethyl acetate ratio, extraction temperature and extraction time exerted their effects decreasingly in turn to affect the extraction rate. The optimal extraction condition was acetone and ethyl acetate ratio 1：0, tomato peel and solvent ratio 1：10, extraction temperature 45℃ and extraction time 60 min. Under this condition, lycopene extraction rate was as high as 86.32%.
出处
《山东食品发酵》
2014年第1期3-7,共5页
Shandong Food Ferment
关键词
圣女果
番茄红素
提取
正交试验
优化
lycopersicum esculentum Mill
lycopene
extraction
orthogonal experiment
optimization
