含氮化合物存在下微波辐射萃取法提取番茄红素的研究  

Extraction of Lycopene by Microwave Radiation Cooperate with Nitrogenou Compound

作　　者：潘爱民[1] 农兰平[2] 

机构地区：[1]广西现代职业技术学院,广西河池547000 [2]广东石油化工学院,广东茂名525000

出　　处：《化工技术与开发》2013年第3期14-17,共4页Technology & Development of Chemical Industry

摘　　要：以番茄酱为原料,研究了采用含氮化合物协同微波辐射提取番茄红素的工艺条件,通过单因素实验和正交实验考察了影响番茄红素提取的因素,确定了最佳的提取条件。通过改变微波功率、时间和料液比等反应条件,可以得到满意的反应结果。番茄酱用量为5g,用3.0g(NH4)2SO4和0.03%TBHQ进行预处理,在58℃、480W的微波功率下处理40s后,再加6mL乙酸乙酯,番茄酱和溶剂的比为0.8时,提取效果最好。@@@@The extraction of lycopene from tomato sauce by microwave radiation cooperated with nitrogenou compound was studied. The influence factors included microwave power,microwave time and ratio of material to liquid,were investigated based on the single factor experiment and the orthogonal experiments.Optimal conditions were obtained:the amount of tomato sauce was 5g, pretreatment time was 40s by 3.0g (NH4)2SO4 and 0.03% TBHQ under microwave power of 480W at 58℃ , 6mL ethyl acetate was added, the ratio of tomato sauce to solvent was 0.8, the extraction efficiency was the best.

关 键 词：微波萃取 番茄红素 提取率 

分 类 号：Q562[生物学—生物化学]