微波酶法对提取番茄红素效率的影响研究  

Study on extractive technology of lycopene by microwave radiation and enzyme

作　　者：赵功玲[1] 娄天军[1] 赵大克[1] 郭艳明[1] 

机构地区：[1]河南职业技术师范学院,河南新乡453003

出　　处：《食品与机械》2004年第1期8-10,共3页Food and Machinery

摘　　要：研究了微波处理和外加果胶酶对提取番茄红素的技术 ,并确定了最佳的微波处理、酶添加量、酶作用时间及浸提时间。结果表明 ,微波酶法提取工艺相对于单纯的有机溶剂提取工艺、酶法提取工艺及微波法提取工艺有较好的提取率 。It focused on extractive technology of lycopene with microwave and enzyme.The optimum power of microwave,the optimum quality of adding enzyme and the optimum active time were determined. As a result,the exeractive rate was increased,compared with traditional extractive technology,extractive technology by microwave radiation and enzyme reduced extractive time.

关 键 词：微波处理 果胶酶 番茄红素 提取工艺 提取率 

分 类 号：TQ28[化学工程—有机化工]