番茄红素的提取工艺及在食品中的应用  

Extraction and application of lycopene in food

作　　者：黄明亮[1] 孙颖[1] 王雪莹[1] 吴文标[1] 

机构地区：[1]西南大学食品科学学院,重庆400715

出　　处：《中国调味品》2012年第6期106-110,共5页China Condiment

摘　　要：番茄红素是一种天然的脂溶性色素,广泛存在于自然界中;尤其是它具有抗氧化性强,可有效清除自由基,同时能预防许多慢性疾病的发生的保健功能。因此,它在食品工业中具有广泛的应用前景。番茄红素提取工艺主要包括溶剂浸提法、萃取法、酶反应法和超高压法等,且随着技术的不断改进,各种高效实用的方法不断被开发。国内对番茄红素的研究相对较晚,使得番茄红素的生产能力很有限。现已批准的含番茄红素产品主要集中在保健食品领域。鉴于此,综述了番茄红素的提取工艺及其在食品中的应用,为进一步开发利用番茄红素提供参考。Lycopene, a natural fat-soluble pigment, is widely distributed in nature. Because of its strongly antioxidative activity, effective capacity of scavenging radical and the physiological function, lycopene has a potential of wildly being applied to food industry. The main extraction processes for ly- copene are organic solvent extraction, enzyme reaction, supercritical extraction, microwave extraction and ultrasonic extraction. What＇s more, a variety of practical and efficient processes are developing a- long with the improving of technology. Domestic research of lycopene is relatively insufficient so that its production capacity is very limited. The approved products containing lycopene are mainly in the field of health food. In order to provide the basis for further exploitation, the extraction of lycopene and its application in food have been summarized.

关 键 词：番茄红素 提取工艺 抗氧化 应用 

分 类 号：TS264.4[轻工技术与工程—发酵工程]