摘要
番茄红素是一种具有防癌、抗癌活性的类胡萝卜素。从番茄中提取番茄红素,研究了在不同的浸取液、提取时间、提取温度、提取次数、料液比等因素下的提取效果,确定了较佳的提取工艺条件。
Lycopene was a kind of carotenoids which has the activity of prevention cancer and anti-cancer. It was extracted from tomato in this experiment. The influence of different extractant, extracting time, extracting temperature, extracting times and the tomato-liquid ratio on extraction effect was primarily studied. The optimum extraction conditions were determined.
出处
《食品研究与开发》
CAS
北大核心
2011年第10期54-56,共3页
Food Research and Development
关键词
番茄红素
提取
研究
iycopene
extraction
research
