固定化混合酶提取番茄红素的工艺研究  

Extraction of lycopene from tomato paste with immobilized pectinase and cellulase

作　　者：龙海涛[1,2,3] 薛利新[4] 张志霞[1,2] 吴龙婷[3] 王娟[1] 蒲陆梅[1,2] 

机构地区：[1]甘肃农业大学理学院,甘肃兰州730070 [2]甘肃农业大学农业资源化学与应用研究所,甘肃兰州730070 [3]甘肃农业大学食品科学与工程学院,甘肃兰州730070 [4]甘肃省疾病预防控制中心,甘肃兰州730000

出　　处：《食品工业科技》2014年第4期189-193,共5页Science and Technology of Food Industry

基　　金：甘肃省财政厅资助

摘　　要：使用海藻酸钠固定纤维素酶及果胶酶,对其提取番茄酱中番茄红素的工艺进行了研究。在单因素实验基础上,采用了响应面优化方法,得到的最佳条件为:酶解时间为2.8h,pH为4.0,酶解温度50℃,酶用量为1.00g/100g,在此条件下番茄红素提取量达到3.68μg/mL。固定化混合酶重复循环利用7次以上仍然保持了良好的稳定性。Pecinase and cellulase were immobilized on sodium alginate and was applied in the extraction of Iycopene from tomato paste. Based on single factor experiments, response surface optimization method was used to determine the optimal conditions for immobilization. Results showed that the using immobilized pectinase and cellulase could improve the extraction rate of Iycopene from tomato paste and the best time, pH, extraction temperature, enzyme-tomato mass ratio value were 2.8h, 4.0, 50℃ and 1.00g/1 00g respectively. Under these conditions. the extraction rate of Iycopene was 3.68μg/mL. The immobilized pectinase and cellulase showed high stability ,and could be used for 7 batches and its properties still kept fine performance.

关 键 词：番茄红素 固定化酶 果胶酶 纤维素酶 提取 

分 类 号：TS202.1[轻工技术与工程—食品科学]