酶解法提取番茄红素的研究  

Study on Extraction of Lycopene with Enzymolysis

作　　者：侯纯明[1] 何美[1] 周华锋[1] 

机构地区：[1]沈阳化工学院,辽宁沈阳110142

出　　处：《沈阳化工学院学报》2006年第2期89-91,共3页Journal of Shenyang Institute of Chemical Technolgy

基　　金：沈阳化工学院中青年教师科研启动基金项目(200409)

摘　　要：采用酶法从番茄中提取番茄红素,研究不同的酶解温度、酶解时间、酶浓度、酶解pH值等因素影响下的提取效果,确定最佳工艺条件为：酶解温度35 ℃,酶解质量分数0.4 %,酶解时间3～4 h,酶解pH值为8～9.Enzyme was used to extract Lycopene from tomato in this experiment. The influence of enzymolysis temperature, enzyme amount, enzymolysis time, and pH of enzyme solution was primarily studied. This experiment showed an optimum process： enzymolysis temperature was 35℃ ; enzyme amount was 0.4 % ; enzymolysis time was 3-- 4 h and pH of enzyme solution was 8-9.

关 键 词：番茄红素 酶解 提取 

分 类 号：TQ028[化学工程]