超声波法提取番茄红素的工艺研究  

STUDY ON ULTRASONIC EXTRACTION TECHNOLOGY OF LYCOPENE FROM CHERRY TOMATO

作　　者：扶教龙[1] 张云康[1] 陈佳佳[1] 王桃云[1] 邱业先[1] 

机构地区：[1]苏州科技学院化学与生物工程学院,江苏苏州215009

出　　处：《食品研究与开发》2009年第12期178-181,共4页Food Research and Development

摘　　要：以小番茄为原料,研究提取溶剂、提取时间、料液比、超声波功率、pH值、提取温度对番茄红素提取率的影响,并通过L1(644)正交试验确定番茄红素的最佳提取工艺条件:超声波功率30W,提取时间25min,料液比1:6(g:mL),pH值8.5,番茄红素提取率为41.53μg/g。With cherry tomato as raw material, the Lycopene was extracted and extraction solvent, extraction time, ratio of material and liquid, ultrasonic output power, pH, extraction temperature and extraction degrees were investigated. Through orthogonal experiment, the optimum extraction conditios were determined as follows： extraction time was 25 min, ratio of material and liquid was 1：6 （g：mL）, ultrasonic output power was 30 W, pH value was 8.5. Under above conditios, the yield of Lycopene from cherry tomato was 41.53 μg/g.

关 键 词：番茄红素 小番茄 超声波提取 

分 类 号：TS264.4[轻工技术与工程—发酵工程]