秋橄榄番茄红素超临界CO_2萃取工艺研究  

The Study of Supercritical Fluid Extraction of Lycopene on Autumn Olive

作　　者：成建红[1] 刘惠斌[1] 于喜涛[1] 

机构地区：[1]中国农业大学(烟台),山东烟台264670

出　　处：《食品研究与开发》2016年第13期45-47,共3页Food Research and Development

基　　金：山东省中青年科学家奖励基金(BS2010NY032)

摘　　要：以野生秋橄榄为原料,采用三因素三水平正交试验设计对果实番茄红素无助提剂条件下的超临界CO_2提取(SFE)工艺进行了研究。结果表明,在检测的3个因素中萃取压力对秋橄榄果实番茄红素的提取效率影响最大,其次为温度和提取时间。在CO_2流速约为60 L/h的条件下,果实番茄红素提取的最佳工艺参数为45℃,30 MPa,每次1.5 h。In this paper, orthogonal test design of three factors at three different levels was applied to optimize the lycopene extraction technology from autumn olive using supercritical fluid extraction （SFE）. The results showed that the extraction temperature had significant influences on extraction yield of lycopene. The effects of extraction temperature and extract time were in order reduced. Under the 60 L/h CO2 flow rate, the optimal parameter to extract the lycopene from the fruits of autumn olive was using 30 MPa extraction pressure, extracting for 1.5 h at 45℃.

关 键 词：秋橄榄 超临界CO2萃取 番茄红素 提取工艺 

分 类 号：TS264.4[轻工技术与工程—发酵工程]