超微粉碎协同微波提取番茄中番茄红素的研究  

Study on the Extraction of Lycopene from Tomato by Ultramicro Pulverization and Microwave

作　　者：赵芳 于有伟 张少颖 李为琴 ZHAO Fang;YU You-wei;ZHANG Shao-ying;LI Wei-qin(Equipment Office,Shanxi Normal University,Linfen 041004,China;College of Food Science,Shanxi Normal University,Linfen 041004,China)

机构地区：[1]山西师范大学设备处,山西临汾041004 [2]山西师范大学食品科学学院,山西临汾041004

出　　处：《中国调味品》2020年第6期170-173,共4页China Condiment

基　　金：山西省留学回国人员科技活动择优资助项目(2018年度);山西师范大学优质课程项目(2017YZKC-24)。

摘　　要：以番茄作为实验材料,采用超微粉碎协同微波对番茄中番茄红素的提取进行了研究。以番茄红素提取率为指标,在单因素实验的基础上进行正交实验,得出了番茄红素的最佳提取工艺条件。结果表明:超微粉碎协同微波提取番茄红素的最佳工艺条件为微波功率455 W,微波提取时间55 s和料液比1∶7。在此优化条件下,番茄红素的提取率为6.46 mg/100 g。该实验的研究结果可为番茄红素及其他功能性食品成分的提取提供相应参考。Tomato is used as the raw material and lycopene is extracted from tomato by ultramicro pulverization and microwave.The extraction rate of lycopene is used as the index,the optimum extraction conditions of lycopene are obtained by orthogonal experiment on the basis of single factor experiment.The results show that the optimum extraction technological conditions for lycopene by ultramicro pulverization and microwave are microwave power of 455 W,microwave extraction time of 55 s and solid-liquid ratio of 1∶7.Under the optimized conditions,the extraction rate of lycopene is 6.46 mg/100 g.The results of this experiment can provide references for the extraction of lycopene and other functional food ingredients.

关 键 词：番茄红素 超微粉碎 微波 提取工艺 

分 类 号：TS202.3[轻工技术与工程—食品科学]