摘要
本文主要介绍色素的种类和天然色素的分类,并介绍红色素的中番茄红素的物理化学性质和功能作用,从番茄渣中提取番茄红素的工艺有机溶剂萃取法、超临界CO_2、超声波法辅助提取、微波预处理法提取和超高压法提取等。
This paper mainly introduces the classification of types of pigment and natural pigment and the pigment of lycopene physical and chemical properties and functions in the extraction process of lycopene with organic solvent extraction, supercritical CO_2, ultrasonic assisted extraction, microwave pretreatment extraction and ultra high pressure extraction from tomato pomace.
出处
《现代食品》
2016年第24期93-94,共2页
Modern Food
关键词
色素
番茄红素
提取
Pigment
Lycopene
Extraction
