番茄红素提取工艺及性质研究

Extractive Technique and Property on Tomato Red Pigment

番茄去皮、绞碎后,用丙酮和氯仿(1∶2)提取,经无水硫酸钠脱水后,40℃真空干燥,一次提取率达到91.67%。西红柿中番茄红素的含量为224μg/g。番茄红素最大吸收峰为470nm;太阳光易导致褪色,室内或暗处稳定;4～40℃温度范围内稳定;对pH值变化较敏感。10.9～99mmol/LK+、20.7～69.9mmol/LNa+和8～31.7mmol/LFe3+对该色素几乎无影响;低浓度Ca2+对该色素无影响,但高浓度时有影响;Cu2+对该色素影响较大。Vc、苯甲酸钠及H2O2在一定范围内对色素无影响,而Na2SO3对色素影响较大。

The extractive ratio of tomato red pigment reached 91.67%,with chloroform(1∶2) after skin and grind of tomato, the extractive liquid through free aqueous Na2SO4 column and 40℃vacuum drying. The content of tomato red pigment in tomato was about 224μg/g. The maximum absorption beam of tomato red pigment showed 470nm; the pigment have stable nature in house or black place, but the sun shining lead to colorless; and the pigment revealed stable nature at 4～40℃;the pigment showed sensitive for pH value change.K+(10.9～99mmol/L),Na+(20.7～69.9mmol/L)and Fe3+(8～31.7mmol/L)had no influence on pigment color; the concentration of Ca2+below 4.4 mmol/L has no effect on pigment color, however with influence above 4.4 mmol/L Ca2+concentration. The vitamin C, H2O2 and sodium benzoate had no effect on pigment color at certain concentration, but with effect of Na2SO3.