纤维素酶和果胶酶对番茄红素提取的影响  

Synergic Effects of Cellulase and Pectinase on Extraction of Lycopene from Tomato

作　　者：袁春龙[1,2] 张金[1] 

机构地区：[1]西北农林科技大学葡萄酒学院,陕西杨凌712100 [2]陕西省葡萄与葡萄酒工程技术研究中心,陕西杨凌712100

出　　处：《食品科学》2010年第13期100-104,共5页Food Science

基　　金：杨凌农业科技开发基金项目(2004TA21)

摘　　要：以番茄组织为材料,用含体积分数2%二氯甲烷的石油醚为提取溶剂,研究添加果胶酶和纤维素酶提取番茄红素的实验。结果表明,果胶酶和纤维素酶混合使用比单一酶的提取效率高,且果胶酶的提取效果比纤维素酶要好。在果胶酶和纤维素酶混合质量比为2:1时,提取番茄红素的最佳条件为A3B2C2D4,即混合酶用量0.6g/100g、酶解温度35℃、pH5.0、酶解时间5h,然后2%二氯甲烷的石油醚提取20min,4000r/min离心10min。因此,添加果胶酶和纤维素酶,用2%二氯甲烷的石油醚提取,可以提高番茄红素的提取率。In the extraction of lycopene from tomato, petroleum ether containing 2% （V/V） dichloromethane was used as extraction solvent. Lycopene extraction was investigated with respect to the effects of respective and synergic hydrolysis of tomato by cellulase and pectinase. The results indicated that a higher extraction yield of lycopene was obtained when pectinase, instead of cellulase was used for hydrolyzing tomato. More lycopene was extracted from tomato using both of the enzymes than using pectinase alone. The optimal parameters for extracting lycopene using both of the enzymes were determined as follows： pectinase/cellulase ratio 2：1, their total dosage 0.6 g/100 g, and pH 5.0 for 5 h hydrolysis at 35 ℃, followed by extraction for 20 min using the above extraction solvent and centrifugation at 4000 r/min for 10 min.

关 键 词：番茄红素 纤维素酶 果胶酶 

分 类 号：TS255.4[轻工技术与工程—农产品加工及贮藏工程]