超声法辅助提取番茄渣中番茄红素的工艺研究  

Ultrasonic Extraction of Lycopene from Tomato Dregs

作　　者：蔡基智[1,2] 周芳梅[3,2] 

机构地区：[1]广东省食品工业研究所,广东广州510308 [2]广东省食品工业公共实验室,广东广州510308 [3]广东省食品质量监督检验站,广东广州510308

出　　处：《现代食品科技》2010年第7期724-727,共4页Modern Food Science and Technology

摘　　要：为充分利用番茄渣,研究了番茄渣中番茄红素的提取工艺。对影响番茄红素提取的各种因素,例如提取溶剂、料液比、提取时间、提取温度、pH值,超声波功率、提取次数等进行研究,并通过单因素实验和正交实验确定了最佳提取工艺条件。结果表明:当料液比为1:5(g:mL)、超声波输出功率为80W、提取时间为20min,提取温度为40℃、pH为6,番茄红素的提取率为62.52μg/g。In order to make full use of tomato dregs, the ultrasonic extraction of lycopene was investigated. Several technological parameters of lycopene extraction such as extraction solvent, the ratio of material and liquid,the extraction time, the extraction temperature, the pH value and the ultrasonic output power were studied. The optimum extraction conditions were determined by single factor experiment and orthogonal experiment： the ratio of tomato dregs to liquid being of 1：5 （g：mL）, ultrasonic output power being of 80 W, the extraction temperature being of 40 ℃, extraction time of 20 min and pH of 6. Under these conditions, the extraction rate of lycopene was of 62.52 μg/g.

关 键 词：番茄红素 番茄渣 超声波提取 

分 类 号：TS202.3[轻工技术与工程—食品科学]