番茄红素的提取工艺及在食品中的应用Extraction and application of lycopene in food
黄明亮,孙颖,王雪莹,吴文标
摘要(Abstract)：
番茄红素是一种天然的脂溶性色素,广泛存在于自然界中;尤其是它具有抗氧化性强,可有效清除自由基,同时能预防许多慢性疾病的发生的保健功能。因此,它在食品工业中具有广泛的应用前景。番茄红素提取工艺主要包括溶剂浸提法、萃取法、酶反应法和超高压法等,且随着技术的不断改进,各种高效实用的方法不断被开发。国内对番茄红素的研究相对较晚,使得番茄红素的生产能力很有限。现已批准的含番茄红素产品主要集中在保健食品领域。鉴于此,综述了番茄红素的提取工艺及其在食品中的应用,为进一步开发利用番茄红素提供参考。
关键词(KeyWords)： 番茄红素;提取工艺;抗氧化;应用
基金项目(Foundation):
作者(Author): 黄明亮,孙颖,王雪莹,吴文标
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