超声波萃取番茄红素的研究  

作　　者：左爱仁[1] 范青生[1] 

机构地区：[1]江西-OA1中德联合研究院食品科学教育部重点实验室,南昌330047

出　　处：《食品工业》2003年第5期36-38,共3页The Food Industry

基　　金：江西省教育厅资助项目(赣财教[2003]73号)

摘　　要：本文首次报导了超声波提取番茄红素的工艺条件。确定了最佳工艺条件为:超声波输出功率为320W,提取溶剂为一种香料酯类,提取时间为6min,每次辐射时间为3s,固液比为1:2,提取级数为二级,总色素提取率为96.83％。Extraction of lycopene with ultrasonic radiation was studied. Restult showed optimal technological conditions were as follows: the output power was 320W, extraction solvent was a kind of esters, extraction time was 6 min, radiation lasted 3s every time, ratio of material and liquor was 1 : 2, the number of extraction stage was 2, and the extraction yield of total pigment was 96.83%.

关 键 词：超声波提取 番茄红素 萃取 提取溶剂 工艺条件 

分 类 号：TQ28[化学工程—有机化工]