番茄红素提取工艺的研究  

Studies on the Extraction of Lycopene from Tomato

作　　者：康彦芳[1] 李响[1] 孙皓[1] 陈娜[1] 

机构地区：[1]天津渤海职业技术学院,天津300402

出　　处：《食品研究与开发》2011年第10期54-56,共3页Food Research and Development

摘　　要：番茄红素是一种具有防癌、抗癌活性的类胡萝卜素。从番茄中提取番茄红素,研究了在不同的浸取液、提取时间、提取温度、提取次数、料液比等因素下的提取效果,确定了较佳的提取工艺条件。Lycopene was a kind of carotenoids which has the activity of prevention cancer and anti-cancer. It was extracted from tomato in this experiment. The influence of different extractant, extracting time, extracting temperature, extracting times and the tomato-liquid ratio on extraction effect was primarily studied. The optimum extraction conditions were determined.

关 键 词：番茄红素 提取 研究 

分 类 号：TS202.3[轻工技术与工程—食品科学]