基于三孢布拉霉菌番茄红素的提取工艺研究进展  

Research Advances on the Extraction Methods of Lycopene from Blakeslea trispora

作　　者：万红贵[1] 吴启赐[1] 蔡恒[1] 武振军[1] 石楠[1] 

机构地区：[1]南京工业大学生物与制药工程学院,江苏南京210009

出　　处：《安徽农业科学》2010年第10期5315-5317,5424,共4页Journal of Anhui Agricultural Sciences

摘　　要：番茄红素是一种天然的类胡萝卜素,具有很强的抗氧化、抗癌抑癌、提高免疫力、延缓衰老和预防心血管疾病等功效,是目前国际上功能食品成分研究的热点。微生物发酵法生产番茄红素是工业化生产的趋势,其提取方法也日趋成熟,并以连续提取番茄红素最具有工业发展前景。介绍了番茄红素的物化性质及生理功能,综述了几种以三孢布拉霉菌菌丝体为原料的提取方法。As one of natural carotenoids,lycopene has such efficacies as strong antioxidation,anticancer,raising immunity,delaying senescence and prevent cardiovascular diseases.Therefore,the research of lycopene is a hot point in the functional foods as ingredient in the world.The production of lycopene by microbiological fermentation is an industry tendency and its extraction methods are becoming increasingly mature.The continuous extraction of lycopene has the best industrial development foreground.The physicochemical properties and physiological functions of lycopene were introduced.Several extraction methods of lycopene from Blakeslea trispora were reviewed.

关 键 词：番茄红素 三孢布拉霉菌 连续提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]