超声波法提取番茄中的番茄红素的研究  

Research on Ultrasonic Extraction of Lycopene from Tomatoes

作　　者：姚英[1] 王博 Yao Ying;Wang Bo(Taiyuan Institute of Technology,Taiyuan Shanxi 030008,China;Sedin Engineering Co.,Ltd.,Taiyuan Shanxi 030032,China)

机构地区：[1]太原工业学院,山西太原030008 [2]赛鼎工程有限公司,山西太原030032

出　　处：《山西化工》2025年第3期29-31,41,共4页Shanxi Chemical Industry

摘　　要：番茄红素是一种天然的食用色素,具有一定的抗氧化性,在食品、药品、化妆品等领域有广泛应用,这就使得从番茄中提取番茄红素成为化学研究的一个热点。本文采用超声波法提取番茄中的番茄红素,通过单因素实验,考察提取剂种类、超声提取时间、料液比、提取温度对番茄红素提取量的影响,并通过正交实验,确定超声波法提取番茄中番茄红素的最佳工艺条件。结果表明,最佳提取剂为乙酸乙酯,最佳超声提取时间为21 min,最佳料液比(g/mL)为1∶14,最佳提取温度为55℃。在此工艺条件下番茄红素的提取量达到42.42 mg/100 g。Lycopene is a natural food pigment with certain antioxidant properties,widely used in food,medicine,cosmetics and other fields,which makes the extraction of lycopene from tomatoes a hot topic in chemical research.This article uses ultrasonic method to extract lycopene from tomatoes.Through single factor experiments,the effects of extraction agent type,ultrasonic extraction time,solid-liquid ratio,and extraction temperature on the amount of lycopene extracted were investigated.Orthogonal experiments were conducted to determine the optimal process conditions for ultrasonic extraction of lycopene from tomatoes.The results showed that the optimal extraction agent was ethyl acetate,the optimal ultrasonic extraction time was 21 minutes,the optimal solid-liquid ratio was 1:14,and the optimal extraction temperature was 55℃.Under these process conditions,the extraction amount of lycopene reached 42.42 mg/100 g.

关 键 词：超声波 番茄红素 单因素 正交实验 

分 类 号：TS201.2[轻工技术与工程—食品科学]