微波法萃取番茄红素的研究  

Study on the Extraction of Natural Lycopene From the Tomato Peel With Microwave

作　　者：张晓敏[1] 徐金玉[1] 杜鹃[1] 万娜[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：《农产品加工（下）》2005年第12期25-27,30,共4页Farm Products Processing

摘　　要：研究了微波法萃取番茄红素的工艺条件。确定了最佳提取工艺条件为:提取溶剂为溶剂A,提取时间为60s,提取功率为360W,液料比(mL/g)为11∶1,提取级数为4次。Extraction technology of lycopene with microwave radiation was checked and modified in this article. As s result, the optimal technological conditions were as follows： extraction solvent was solvent A, extraction time was 60 s, extraction power was 360 W, ratio of liquor and material was 11 ： 1, the number of extraction stage was 4.

关 键 词：番茄红素 微波 影响因素 

分 类 号：TS264.4[轻工技术与工程—发酵工程] TS224.4[轻工技术与工程—食品科学与工程]