番茄酱中八氢番茄红素的提取工艺研究  

Study on the Extraction Process of Phytoene from Potato Juice

作　　者：吴增宝[1] 彭代萍[1] 陈文[1] WU Zeng-bao;et al(School of Pharmacy, Shihezi University, Shihezi, Xinjiang 83200)

机构地区：[1]石河子大学药学院,新疆石河子832000

出　　处：《园艺与种苗》2017年第9期16-18,共3页Horticulture & Seed

基　　金：新疆生产建设兵团医药专项资金(2011BA051);新疆八师石河子市中小企业专项资金(2013QY16)

摘　　要：[目的]探究番茄酱中提取八氢番茄红素的最佳工艺条件。[方法]以番茄酱为原料,在单因素试验的基础上利用正交试验进行提取工艺的优选。[结果]番茄酱中提取八氢番茄红素工艺的最佳条件为:丙酮作为浸提剂,液料比为10∶1,提取时间40 min,提取温度45℃。[结论]该方法稳定、合理、可行,在最佳提取条件下,八氢番茄红素的提取率为0.044 4%。[Objective] The research aimed to investigate the optimum extraction conditions of phytoene in tomato sauce. [Method] With the tomato sauce as the raw material, the orthogonal experiment was used to optimize the extraction process based on the single factor experiment. [Result] The optimum extraction conditions of phytoene in tomato sauce were： the acetone was used as extractant, the ratio of liquid to material was 10：1, the extraction time was 40 min and the extraction temperature was 45℃. [Conclusion] The method was stable, reasonable and feasible. Under optimum conditions, the extraction rate of phytoene was 0.0444%.

关 键 词：番茄酱 八氢番茄红素 提取工艺 

分 类 号：R284.2[医药卫生—中药学]