番茄果实中总酚提取工艺的优化  

Optimization of Extraction Technology of Total Phenolic from Tomatoes

作　　者：张恩平[1] 段瑜[1] 张淑红[1] 

机构地区：[1]沈阳农业大学园艺学院,辽宁沈阳110866

出　　处：《食品研究与开发》2016年第4期44-47,共4页Food Research and Development

基　　金：国家星火计划课题项目(2012GA6500021);国家科技成果转化课题项(2012GB2B000091);国家科技支撑计划课题(2013BAD20B08);辽宁省自然科学基金(2015020767)

摘　　要：以番茄果实为研究对象,用总酚提取率作为衡量提取工艺的指标。以乙醇为提取液超声辅助提取番茄总酚,通过单因素试验与正交试验相结合,研究提取时间、提取温度、料液比等对番茄总酚提取率的影响。结果表明,番茄总酚的最佳提取工艺为:70%乙醇,提取时间40 min,提取温度50℃,料液比为1∶50(g/m L)。在最佳条件下,番茄总酚的提取率为676.95 mg/100 g。This trial was to study the effects of extraction time,extraction temperature,and solid-liquid ratio on extraction rate of total phenolic in tomato through single factor experiment combined with orthogonal test,which took fruit of tomatoes as material,the extraction rate of phenolic indicators as the evaluation standard.The results showed that the optimum extraction process of total phenolic in tomato as follows：70 % ethanol,extraction time 40 min,extraction temperature 50 ℃,solid-liquid ratio of 1 ∶ 50（g/m L）.Under optimal conditions,the content of total phenolic in tomato reached 676.95 mg/100 g.

关 键 词：番茄 总酚 提取工艺 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]