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作 者:刘殿锋[1] 吴春昊[1] 王建军 武模戈[1] 马艳华[1] 吴俊琢[1] 王洪习[1]
机构地区:[1]濮阳职业技术学院生物工程与农业经济系,河南濮阳457000 [2]濮阳市生物工程技术研究中心,河南濮阳457000
出 处:《中国调味品》2009年第12期94-98,共5页China Condiment
基 金:濮阳市科技攻关重点项目(080504)
摘 要:为充分利用番茄渣,利用有机溶剂浸提法提取了番茄渣中的番茄红素。首先研究了不同有机溶剂、液料比、温度、时间及pH值对浸提效果的影响。然后在单因素试验的基础上,采用三因素三水平的响应面分析法,根据回归分析确定了各因素与番茄红素提取收率之间的关系,并以吸光度值为响应值做响应面和等值线图。研究结果表明,番茄渣中番茄红素浸提的最佳工艺条件为:温度45.89℃、浸提时间6.25 h、pH值4.05。In order to make full use of tomato dregs, Lycopene was extracted from tomato dregs by extraction with organic solvents. We primarily studied the influence of different organic solvents, the ratio of liquid to tomato, temperature, time and pH value on extraction process. Next, on the basis of single--factor experiments, the method of response surface analysis with 3 factors and 3 levels was adopted according to the Box--Benhnken center--united experimental design principles. Then, the relationship between factors and extraction yield was found by means of regression analysis. Response surface and contour were finally graphed with absorbance as the response value. The results show that the optimum conditions of Lycopene extraction are. the extraction temperature of 45.89 ℃ ,the extraction time of 6.25 h,and the pH value at 4.05.
分 类 号:TS202.3[轻工技术与工程—食品科学]
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