沈莲清,王校冬,王向阳

• 1:浙江工商大学食品学院

摘要(Abstract)：

实验主要对番茄渣中番茄红素的提取工艺和影响番茄红素提取的诸因素,如浸提液种类及料液比、浸提温度、时间、pH、漫取级数等进行了研究,并用正交实验确定了最佳的工艺条件。结果表明:选用丙酮:正己烷(3:1)的混合溶剂作为浸提溶剂,漫提温度为35℃、pH值为6、浸提料液比为1:3、浸提时间为4 h,浸提级数2次可取得最佳提取效果。

关键词(KeyWords)： 番茄红素;提取;影响因素

Abstract:

Keywords:

基金项目(Foundation):

作者(Author): 沈莲清,王校冬,王向阳

参考文献(References)：

• [1]Di Mascio P,Murphy M C,Sies H.Antioxidant de- fense systems,the role of caritenoid,tocopherol and thiols [J].American Journal of Clinic Nutrition (Suppl.),1991,53:194-200.
• [2]Ribaya-Mercado J D,Garmyn M,et al.Skin lyco- pene is destroyed preferentially overβ-carotene dur- ing ultraviolet irradiation in humans [J].Journal of Nutrition,1995,125:1854-1859.
• [3]Oshima S,Ojima F,Sakamoto H,et al.Supplemen- tation with carotenoids inhibits singlet oxygenme- diated oxidation of human plasma low-density lip- oprotein[J].J Agric Food Chem,1996,44:2306-2309.
• [4]Yun W,Tianyou Z,Guoqing X,et al.Application of analytical and preparative high-speed counter current chromatography for separation of lycopene from crudeof tomato paste [J].Journal of Chromatography A,2001,929:169-173.
• [5]Livny O,Kaplan I,Reifen R,et al.Lycopene inhibits proliferation and enhances gap-junction communi- cation of KB-1 human oral tumor cells [J].Journal of Nutrition,2002,132(12):3759-3854.
• [6]Gerster H.The potential role of lyeopene for human health [J].Journal of American College of Nutrit- ion,1997,16:109-126.
• [7]Shi J,Le Maguer M.Lyeopene in tomatoes:chemical and physical properties affected by food processing [J].Critical Reviews in Biotechnology,2000, 20(4):293-334.
• [8]张连富，丁霄霖．番茄红素简便测定方法的建立[J]．食品与发酵工业，2001，27(3)：51-55．
• [9]侯纯明，何美，张志刚，等．番茄红素提取工艺及稳定性研究[J]．食品科学，2006，27(08)：151-153．
• [10]张卫强，邓宇．番茄红素的提取工艺初步研究[J]．中国食品添加剂，2001，05：20-22．