从新鲜番茄中提取番茄红素工艺的研究  

Study on Extraction of Lycopene from Fresh Tomatoes

作　　者：曹楠[1] 赵明[1] 

机构地区：[1]枣庄学院化学化工系,山东枣庄277160

出　　处：《化工文摘》2009年第3期42-44,共3页

摘　　要：研究从新鲜番茄中提取番茄红素粗产品,并进一步分离纯化的工艺条件。探索提取溶剂、物料比、提取温度、浸取时间、搅拌条件、冷冻处理对番茄红素提取量的影响,确定以番茄为原料的最佳提取工艺条件,将提取液减压浓缩并结晶纯化得番茄红素。The thesis mainly studied the crude product of lycopene extracted from fresh tomatoes and its process conditions for further purification to explore the effect of extraction solvent, material ratio, extraction temperature, leaching time, stirring conditions, freezing treatment on the extraction amount of lycoopene to determine the opti- mum extraction condition with tomatoes as ray material and to concentrate, crystallize, and purify the extract solution to lycopene.

关 键 词：番茄红素 提取条件 浓缩 结晶 鉴定 

分 类 号：TS272[农业科学—茶叶生产加工] TS202.3[轻工技术与工程—农产品加工及贮藏工程]