摘要
采用超声波辅助提取番茄中的番茄红素,研究了提取溶剂(石油醚、正己烷、丙酮、乙酸乙酯、无水乙醇)、超声波输出功率、料液比、提取温度、提取时间对番茄红素提取效果的影响,根据单因素试验设计正交试验。结果表明,提取番茄红素的最佳工艺条件为以丙酮为提取溶剂,超声波输出功率120W,料液比1∶3,提取温度40℃,提取时间20 min,3级提取,在此条件下提取出的番茄红素含量最高。
In this paper, ultrasonic radiation was used to assist the extraction of draw lyeopene, the influences of petroleum ether, hexane, acetone, ethyl acetate and anhydrous ethanol, ultrasonic output power, liquid ratio, extraction temperature and extraction time on the extraction effect of lyeopene were studied. The results showed that the effect of acetone extraction was the best. The optimum conditions for ultrasound-assisted tomato ketchup extraction were ultrasonic output power of 120W, ration of liquid and material 1：3, extract temperature 40℃, extract time 20 min, the number of extraction stage 3.
出处
《湖北农业科学》
北大核心
2010年第1期162-165,共4页
Hubei Agricultural Sciences
基金
盐城工学院重点实验室课题(XKY2007045)
盐城市科技(农业科技)发展项目(YK2009066)
关键词
番茄
番茄红素
超声波
提取工艺
tomato
tomato ketchup
ultrasonic radiation
extraction process
