| 超声波辅助提取番茄中番茄红素的工艺 |
| |
| 引用本文： | 梁慧星,陈欣,陈倩. 超声波辅助提取番茄中番茄红素的工艺[J]. 湖北农业科学, 2010, 49(1) |
| |
| 作者姓名： | 梁慧星 陈欣 陈倩 |
| |
| 作者单位： | 盐城工学院化学与生物工程学院,江苏,盐城,224003;江苏科技大学生物与环境工程学院,江苏,镇江,212003 |
| |
| 基金项目： | 盐城工学院重点实验窒课题,盐城市科技(农业科技)发展项目 |
| |
| 摘 要： | 采用超声波辅助提取番茄中的番茄红素,研究了提取溶剂(石油醚、正己烷、丙酮、乙酸乙酯、无水乙醇)、超声波输出功率、料液比、提取温度、提取时间对番茄红素提取效果的影响,根据单因素试验设计正交试验。结果表明,提取番茄红素的最佳工艺条件为以丙酮为提取溶剂,超声波输出功率120W,料液比1∶3,提取温度40℃,提取时间20 min,3级提取,在此条件下提取出的番茄红素含量最高。
|
| 关 键 词： | 番茄 番茄红素 超声波 提取工艺 |
Study on Extraction Process of Lycopene Assisted by Ultrasonic Radiation from Tomato Ketchup |
| |
| LIANG Hui-xing,CHEN Xin,CHEN Qian. Study on Extraction Process of Lycopene Assisted by Ultrasonic Radiation from Tomato Ketchup[J]. Hubei Agricultural Sciences, 2010, 49(1) |
| |
| Authors: | LIANG Hui-xing CHEN Xin CHEN Qian |
| |
| Abstract: | In this paper,ultrasonic radiation was used to assist the extraction of draw lycopene,the influences of petroleum ether,hexane,acetone,ethyl acetate and anhydrous ethanol,ultrasonic output power,liquid ratio,extraction temperature and extraction time on the extraction effect of lycopene were studied.The results showed that the effect of acetone extraction was the best.The optimum conditions for ultrasound-assisted tomato ketchup extraction were ultrasonic outplut power of 120W,ration of liquid and material 1:3,extract temperature 40℃,extract time 20 min,the number of extraction stage 3. |
| |
| Keywords: | tomato tomato ketchup ultrasonic radiation extraction process |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
