番茄红素提取工艺及其性质比较  

Extraction of Lycopene from Tomato and its Properties

作　　者：许庆陵[1] 陆海霞[1] 吴丽容[1] 邱浩纯[1] 刘文丹[1] 

机构地区：[1]广州大学化学化工学院,广东广州510006

出　　处：《现代食品科技》2009年第1期86-90,共5页Modern Food Science and Technology

摘　　要：用番茄作原料,以V(丙酮):V(水)=10:1的丙酮溶液作为提取溶剂,以测定番茄红素紫外扫描光谱为依据,研究了溶剂浸提法、微波提取法提取番茄红素的工艺条件及番茄红素性质。结果表明:微波提取法比溶剂浸提法有较高的提取率,并且节省时间和提取试剂;番茄红素在472nm波长处有最大吸收峰;番茄红素对光、强酸、高温、Fe3+和Cu2+不稳定,对氧化剂、还原剂、弱酸、碱等较稳定。The application of solvent extraction and microwave radiation extraction for lycopene extraction from tomatoes was studied and the properties of lycopene were investigated. The results showed that Microwave radiation extraction was more suitable for lycopene extraction due to its higher extraction rote, shorter extraction time and less extraction reagent dosage than solvent extraction. Lycopene had the maximum absorption peak at 472 nm. It was unstable to light, strong acidic, high temperature, Fe3 ＋and Cu2 ＋, while exhibited strong stability to oxidants, reductant, weak acid and alkali.

关 键 词：番茄红素 浸提 微波提取 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]