番茄红素的简便提取与贮藏稳定性研究  

Study on Simple Extractive Technology and Stability of Lycopene

作　　者：赵文军[1] 吴雪萍[1] 高林[1] 宋东伟[1] 

机构地区：[1]中国科学院新疆理化技术所,新疆乌鲁木齐830011

出　　处：《食品科学》2005年第7期152-154,共3页Food Science

摘　　要：用两步溶媒法提取番茄酱中番茄红素,并研究了番茄红素提取物的贮藏稳定性,结果表明:两步溶媒法溶剂用量少,提取时间短,所得产物的番茄红素含量大于90%,提取率高达92.17%。番茄红素分散于含0.012%(W/W)VE或0.012%(W/W)VE和0.015%(W/W)迷迭香抗氧剂的亚麻籽油中,室温避光贮藏三个月很稳定。Lycopene was extracted by two kinds of different property solvent from tomato paste. The stability of lycopenein different storing conditions was studied. According to this process, small quantity of extraction solvent was used and shorttime was spended. The extraction yield of lycopene was 92.17% and the lycopene content was higher than 90%. To distributelycopene evenly throughout the linseed oil and add 0.012%VE or 0.012%VE and 0.015% Rosemary antioxidant, at roomtemperature and dark the content of lycopene was unchangeable after three months.

关 键 词：番茄红素 提取 含量 贮藏稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]