脱水番茄中番茄红素提取工艺研究  

Studies on Extraction Technique of Lycopene From Dehydrated Tomatos

作　　者：刘玉梅[1] 曹军[1] 

机构地区：[1]新疆大学化学化工学院,乌鲁木齐830046

出　　处：《中国食物与营养》2010年第3期57-61,共5页Food and Nutrition in China

基　　金：新疆维吾尔自治区高技术研究发展项目(编号200915125)

摘　　要：采用正交试验法研究了以乙酸乙酯为提取溶剂,超声辅助提取技术从脱水番茄中提取番茄红素的工艺条件。正交试验的方差分析表明,提取温度、超声作用的时间和总提取时间对番茄红素提取率的影响均极为显著,而提取温度是影响提取率的最主要因素。进一步的研究表明,在40℃以下的低温萃取时,超声波作用对番茄红素提取具有非常明显的促进作用,而随着提取温度的提高,其对番茄红素的提取率所起的促进作用逐渐减小。当提取温度在50～60℃时,15min的超声作用可以使番茄红素的提取率在30min内达到较高,当总提取时间达到60min以上时,是否采用超声波进行辅助提取对番茄红素的总提取率已无明显作用,而温度较高时较长的超声作用时间对样品中的番茄红素还会产生一定的负面影响。The parameters for extracting lycopene from dehydrated tomatoes, which were extracted with ethyl acetate and ultrasonic processing as an assisted extraction technique, were determined. Analysis of variance combine, with orthogonal design methods showed, there were significant differences with extraction temperature, times of ultrasonic processing and the total extracting time. Amony the parameters tested, the extraction temperature had the most effect on lycopene yield. Furthermore, ultrasonic processing had significant increase for lycopene less than 40℃, while the action decreased along with a rise in extraction temperature. Temperatures from 50℃ to 60℃, an 15 minutes of ultrasonic processing obtained a higher lycopene yield in 30 minutes total extracting time. However, when the total extracting time was added to 60 minutes, whether the ultrasonic processing was used or not, the lycopene yield made no difference obviously： And that it would bring about negative influences for added times of the ultrasonic processing at the higher temperature.

关 键 词：脱水番茄 番茄红素 超声提取 

分 类 号：TS264.4[轻工技术与工程—发酵工程]