摘要
从预处理方法、浸提溶剂、料液比、浸提温度、浸提时间等方面对圣女果中番茄红素的提取工艺进行研究。经单因素试验对预处理方法及浸提溶剂进行选择,结果表明加入等体积无水乙醇、浸泡2h、离心脱水是提取番茄红素的最佳预处理方法,丙酮-正己烷(2:1)混合液是理想的提取溶剂。采用正交试验方法对液料比、提取温度和提取时间进行优化,得到适宜的提取条件为丙酮-正己烷(2:1)溶剂液料比为3:1、提取温度40℃、提取时间2.5h。在此提取工艺下,圣女果中的番茄红素提取量为4.08mg/100g。
This study was carried out to optimize the extraction of lycopene from cherry tomatoes.Cherry tomatoes were pretreated before extraction.Soaking in the same volume of absolute ethanol for 2 h and centrifugation for water removal was found optimum for the pretreatment of cherry tomatoes.A mixture of acetone and n-hexane was found to be the solvent for lycopene extraction.The optimal conditions for lycopene extraction using the mixture were determined using an orthogonal array design to be extraction at 40 ℃ for 2.5 h with a solvent-to-solid ratio of 3：1（mL/g）.Under these conditions,the extraction yield of lycopene was 4.08 mg/ 100 g.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2012年第22期158-161,共4页
Food Science
关键词
圣女果
番茄红素
提取
cherry tomatoes
lycopene
extraction process
