微波预处理法提取番茄皮中番茄红素的工艺研究  

Study on Microwave Pretreatment Extraction of Lycopene from the Skin of Tomato

作　　者：苏亚洲[1] 魏洁麟[1] 雷静[1] 冯作山[1] 

机构地区：[1]新疆农业大学食品科学学院,乌鲁木齐830052

出　　处：《中国食物与营养》2010年第5期59-61,共3页Food and Nutrition in China

基　　金：新疆维吾尔自治区高校科研计划项目(项目编号:XJEDV2007I14)

摘　　要：本实验研究了微波预处理法提取番茄皮中番茄红素的提取工艺条件,探讨了浸润溶剂用量、液料比、微波预处理时间、微波功率对番茄红素提取效果的影响。本实验最佳提取工艺条件:浸润溶剂用量为8ml,液料比为8∶1,微波功率720w,微波预处理60s。The microwave pretreatment extraction of Lycopene from the skin of tomato was studied. The effects such as soakage impregnant dosage, microwave power, time of microwave pretreatment and liquid-solid ratio were investigated. The optimum extraction process parameters were determined by this experiments, which were soakage impregnant dosage 8 milliliter, liquid-solid ratio 8 to 1 and microwave power 720w, microwave pretreatment 60s.

关 键 词：番茄红素 提取 微波 预处理 

分 类 号：TS202.3[轻工技术与工程—食品科学]