微波结合超声波提取西瓜番茄红素的工艺研究

TECHNOLOGY FOR EXTRACTING LYCOPENE FROM WATERMELON BY COMBINATION OF MICROWAVE AND ULTRASONIC TREATMENT

番茄红素对于预防心血管疾病、动脉硬化、增强人体免疫系统以及延缓衰老等具有重要意义,是一种很有发展前途的新型功能性天然色素。以成熟的沙石西瓜为原料,加入促效剂蔗糖溶液进行充分研磨后得到西瓜汁,再经微波超声波对细胞进行破碎,加入提取剂石油醚对番茄红素进行提取。主要研究了研磨时蔗糖质量浓度、微波处理功率、微波处理时间和液固比等因素对番茄红素提取量的影响。在单因素试验的基础上设计正交试验,得出西瓜番茄红素的最优提取工艺条件。结果表明:在0.7%蔗糖溶液辅助研磨下,经微波80 W处理60 s,以液固比6∶1的石油醚为提取剂,结合超声波处理,番茄红素的提取量为64.6μg/g。

As a novel functional natural pigment, lycopene has effects in preventing cardiovascular disease and arteriosclerosis, strengthening the human immune system and antiaging, and has promising development. The paper studied the extraction process of lycopene from watermelon, the extraction process including the steps of adding sugar solution in mature sand watermelon, grinding to obtain watermelon juice, disrupting cells with microwave and ultrasonic treatments, and adding petroleum ether to extract lycopene. Single factor experiments were carried out to study the effects of the concentration of sugar solution, microwave power, microwave treatment time, and liquid-to-solid ratio （petroleum ether：watermelon） on the yield of lycopene. On the basis of single factor experiments, the optimum extraction condition of lycopene was determined through orthogonal experiment. The results showed that the lycopene yield was 64.6 μg/g under the optimum extraction conditions： sucrose solution 0.7%, microwave power 80 W, microwave time 60 seconds, and liquid-to-solid ratio 6：1.