摘要
对影响番茄红素提取的各因素,如浸提溶剂、料液比、提取温度、浸提时间、pH值等进行研究,结果表明:在番茄糊中添加丙酮:乙醚=2:1(体积比)的混合溶液,料液比为1:3(g/mL),在30℃,pH=6的环境下浸提4h可取得最佳提取效果。
Several technological parameters of lycopene extraction such as different leaching liquor, the ratio of tomato and liquor, the temperature, the extraction time, the pH were studied. The experiment results showed that the optimum process was add the mixture of acetone： aether = 2：1 （v/v） into tomato mash, the ratio of tomato mash and leaching liquor was 1：3（g/mL）, leaching 4 h under the condition of 30 ℃ and pH=6.
出处
《食品研究与开发》
CAS
北大核心
2009年第11期9-12,共4页
Food Research and Development
关键词
番茄红素
提取
影响因素
lycopene
extraction
influencing factor
