番茄红素的生产工艺研究进展

番茄红素具有高效猝灭单线态氧和清除自由基的作用,其抗氧化性在类胡萝卜素中最强;番茄红素在预防人类某些癌症和慢性病的发生方面起着重要的作用,是目前国际上功能食品成分研究中的一个热点。本文综述了番茄红素的生产方法,包括化学合成法,植物提取法和微生物发酵法。

Lycopene has the functions of easily quenching singlet oxygen and deleting free radicals.Its antioxidant activity is one of the highest in the carotenoids.It also plays the important role to prevent cancers and chronics. Therefore,the research of lycopene is a hot point in the functional foods as an ingredient in the world.In this paper,the ways of lycopene production was reviewed,including chemical synthesis,extraction from plant and microbial fermentation.