超声波辅助法提取番茄红素的条件优化  

Study on the Optimization of Ultrasonic on Lycopene Extraction

作　　者：徐丽萍[1] 张亚非 

机构地区：[1]四川化工职业技术学院,四川泸州646005 [2]重庆市北碚区农业委员会,重庆400700

出　　处：《安徽农业科学》2011年第25期15773-15775,共3页Journal of Anhui Agricultural Sciences

摘　　要：[目的]优化超声波辅助提取番茄红素的工艺条件。[方法]在单因素试验基础上,以提取溶剂、提取时间、提取温度、超声功率4个因素进行正交试验。[结果]超声波提取番茄红素的最优条件:以乙酸乙酯作提取溶剂,提取温度45℃,提取时间6 m in,超声功率120W,0.5%蔗糖为添加剂。在此最优提取条件下,番茄红素含量可达4.22 mg/m l,优化效果明显。[结论]为进一步开发利用番茄红素奠定了基础。[Objective] The aim was to optimize the crafts conditions of using ultrasonic to extract lycopene.[Method] Based on the single factor test,the orthogonal design was conducted by taking resolution,extracting time,temperature and ultrasonic power.[Result] The optimum extraction technology of lycopene was as follow： taking ethyl acetate as extractant,reaction temperature of 45 ℃,reaction time of 6 min,ultrasonic power of 100 W with 0.5% saccharose added.Under the optimal extraction condition,the lycopene content was 4.22 mg/ml,and the optimization effect was distinct.[Conclusion]This study laid a foundation for more exploitation of lycopene.

关 键 词：番茄红素 超声波 提取 优化 

分 类 号：S37[农业科学—农产品加工]