番茄皮中番茄红素提取工艺的研究  

Study on the extraction of natural lycopene from the tomato peel

作　　者：张晓敏[1] 胡瑞兰[1] 杜鹃[1] 许金玉[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《中国食品添加剂》2005年第5期30-35,共6页China Food Additives

摘　　要：主要对番茄皮中番茄红素的提取工艺和影响番茄红素提取的诸因素,如提取溶剂种类及原料与提取溶剂的比例、浸提温度、时间、提取级数等进行了研究,结果表明:选用丙酮为提取溶剂且液料比为8∶1,提取温度为40℃,提取时间为70 m in,提取级数为3次,可取得最佳提取效果。This article mainly dealt with the extraction of lycopene from the tomato skin, and the affecting factors, such as extraction temperature, time, the number of extraction stage, solvent and solvent ratio on extraction. The results showed that extract of lycopene with 1 ： 8 ratio of raw material to acetone for 70 min under T=40℃, extracted three times could obtain the best result.

关 键 词：番茄红素 提取 影响因素 

分 类 号：TS202.1[轻工技术与工程—食品科学] TS201.1[轻工技术与工程—食品科学与工程]