番茄红素的提取及其抗氧化作用研究  

The Study of Extraction and Antioxidation on Lycopene

作　　者：孙茜[1] 叶凌君[2] 严勇[2] 叶幸[2] 夏杏姣[2] 张雨婷[2] 穆婷[2] 

机构地区：[1]湖北省疾病预防控制中心,武汉430079 [2]武汉东湖学院生命科学与化学学院,武汉430212

出　　处：《中国调味品》2012年第8期108-110,共3页China Condiment

摘　　要：通过重结晶法制备了番茄红素晶体,经HPLC测定其浓度为99.1%,可作为标准品使用。测定了番茄红素在4种油脂中的保留率,并将0.02%的番茄红素、维生素E、柠檬酸进行了抗氧化能力比较。结果表明:4种油脂中,番茄红素在大豆油中保存效果最好;随着番茄红素浓度的增加,其抗氧化性也相应增强。在3种测试抗氧化剂中,番茄红素的抗氧化作用最强。Lycopene crystals were extracted from fresh tomato by recrystallization. HPLC detected The concentration of lyeopene crystals were 99.1%. The stability of lyeopene was determinated in 4 kinds of oil. At the same time, different antioxidants was compared wish the ability of antioxidant. The results show that the stability of lyeopene was best in Soybean oil. With the increasing of the concentration of lycopene, its antioxidant ability was increased. The antioxidation of lyeopene was highest in lycopene.vitamin E and Citric acid

关 键 词：番茄红素 油脂 抗氧化性 

分 类 号：TS202.3[轻工技术与工程—食品科学]