超声波法提取西红柿中类胡萝卜素的工艺优化  

Optimal Extraction Technology of Carotenoid in Tomato by Ultrasonic

作　　者：刘长付[1] 陈媛梅[1] 

机构地区：[1]北京林业大学理学院,北京100083

出　　处：《食品工业》2013年第8期76-80,共5页The Food Industry

基　　金：国家自然科学基金(30671655)资助

摘　　要：在单因素试验的基础上,通过正交试验优化超声波法提取西红柿中类胡萝卜素的工艺条件。结果表明,西红柿中类胡萝卜素的最佳超声提取工艺参数为:提取液为,V(丙酮):V(石油醚)=1.5:1,超声功率450 W,超声温度24℃,液料比30:1(mL/g),超声时间25 min,超声2次;在最佳工艺条件下,测得西红柿中类胡萝卜素的含量为63.4μg/g。该方法简便、准确、经济,适用于西红柿中类胡萝卜素的提取。The extraction process of carotenoid in tomato was optimized by 0rthogonal test based on single factor tests. The optimal extraction condition was determined as follows： V （acetone） ： V （petroleum ether） =1.5 ： 1 as exWaction solvent, 450 W of ultrasonic power and ratio of solvent to material 30 ： 1 （mL/g） for 2-time extraction at the temperature of 25 % for 25 min each time. Under the optimum extraction condition, the extraction yield of carotenoid in tomato reached as high as 63.4 μg/g. It is a rapid, specific, and sensitive method for the extraction of carotenoid in tomato.

关 键 词：西红柿 类胡萝卜素 超声波法 工艺优化 

分 类 号：TQ914[化学工程]