西瓜番茄红素提取方法优化及含量分析  

Study on the methods of extraction and determination of lycopene contents in watermelon

作　　者：孙利祥[1] 李建勇[2] 卢钢[2] 

机构地区：[1]杭州市种子技术推广站,浙江杭州310020 [2]浙江大学农业与生物技术学院,浙江杭州310029

出　　处：《浙江农业学报》2006年第1期42-45,共4页Acta Agriculturae Zhejiangensis

基　　金：杭州市科技局资助项目(20051322B36);国家‘863’资助项目(2002AA207013)

摘　　要：从西瓜中提取番茄红素,研究确定提取温度、时间、料液比、pH值等因素对提取效果的影响。结果表明,使用含2%二氯甲烷的正己烷浸提西瓜糊,在西瓜糊质量与溶剂体积比为0.33 g/ml、浸提时间2 h、pH5.5、浸提温度35℃条件下,能充分提取番茄红素,提取效果较好。The method of extraction from lycopene in watermelon fruit and the effects of extraction solvent, temperature, time, feedstock ratio on extraction efficiency were studied. The results showed that the better extraction efficiencies were obtained under the following conditions： hexane in cluding 2% （V/V） dichloromethane as solvent, extracting for 2 h, a ratio of fruit puree to solvent volume being 1：3, pH 5.5, and 35℃ of extrating temperature.

关 键 词：西瓜 番茄红素 浸提法 含量分析 

分 类 号：Q586[生物学—生物化学]