番茄红素提取工艺研究进展  

Research progress of the extractive technique of lycopene

作　　者：付晶[1] 李垚[1] 王宝东[1] 王艳波[1] 

机构地区：[1]东北农业大学动物营养研究所,黑龙江哈尔滨150030

出　　处：《东北农业大学学报》2006年第6期825-828,共4页Journal of Northeast Agricultural University

摘　　要：番茄红素是类胡萝卜素的一种,它具有很强的抗氧化、防癌、抗癌的作用,是目前国际上功能食品成分研究中的一个热点。文章综述了番茄红素的提取方法,包括直接粉碎法、有机溶剂浸提法、超临界流体萃取法、制备高压液相色谱及酶反应法等。to prevent and Lycopene is kill cancers. ingredient in the world. In chemicals, supercritical fluid one kind of carotenoid. Its antioxidant is very high. It also plays the important role Therefore, the research of lycopene is a hot point in the functional foods as an this paper, the ways of lycopene production was reviewed, including extract by extraction, HPLC, enzyme extraction, and so on.

关 键 词：番茄红素 类胡萝卜素 提取工艺 

分 类 号：TS255[轻工技术与工程—农产品加工及贮藏工程] TS202.3[轻工技术与工程—食品科学与工程]