浸提法提取番茄红素工艺的研究  

Study on the Extraction of Lycopene

作　　者：马卡迪[1] 陆维敏[1] 

机构地区：[1]浙江大学化学系

出　　处：《食品与发酵工业》2003年第11期72-74,共3页Food and Fermentation Industries

摘　　要：研究了在不同的提取液、提取温度、时间、物料比等因素下从番茄中提取番茄红素的效果 ,确定了最佳的浸取工艺条件 ,为进一步开发这种功能性天然色素提供理论依据。Lycopene was extracted from tomato in this experiment.The influence of temperature,time, ratio of tomato to liquid on extraction process was studied.The optimum condition was obtained,which provided a solid theoretical basis for further efforts in utilizing this natural functional pigment.

关 键 词：功能性天然色素 番茄红素 浸提法提取 工艺条件 

分 类 号：TS202.3[轻工技术与工程—食品科学]