圣女果中番茄红素的提取方法及其抗氧化效果研究  

Study on Methods of Lycopene Extraction and its Anti-oxidative Effect in Cherry-tomatoes

作　　者：宋力[1,2] 翟秋阁[1] 付裕[1] 张克立[2] 

机构地区：[1]信阳师范学院化学化工学院,河南信阳464000 [2]武汉大学化学与分子科学学院,湖北武汉430072

出　　处：《信阳师范学院学报（自然科学版）》2012年第1期109-112,共4页Journal of Xinyang Normal University(Natural Science Edition)

基　　金：国家自然科学基金资助项目(20071026)

摘　　要：以香油为溶剂,从圣女果中提取番茄红素.通过测定吸光度表征提取物对羟自由基的清除率,并对其抗氧化效果进行研究.实验结果表明,用香油作溶剂,料液比为1∶1,萃取4 h,所得提取液具有较好的抗氧化效果.The method of lycopene extraction with sesame oil from cherry-tomatoes was studied. The scavenging activity of lycopene on hydroxyl free radical was characterized by measuring absorbance, and its antioxidantive effect was explored. Experimental results showed that using sesame oil as solvent ,the ratio of solid to liquid 1：1 （g/mL）, extraction 4 h,the lycopene has better antioxidant effect.

关 键 词：番茄红素 香油 抗氧化 分光光度法 

分 类 号：TS201.2[轻工技术与工程—食品科学]