摘要
番茄经过预处理后,以乙酸乙酯为溶剂,采用微波法提取番茄中的番茄红素,并通过正交试验得出最佳的微波提取条件。试验结果表明,微波提取最佳条件为提取级数3次,料液比1∶2,微波功率360 W,微波时间15 s,此条件下提取的番茄红素为32.32μg/g。
After pretreatment of tomato, ethyl acetate as the solvent, the microwave extraction of tomato lycopene, microwave optimum extraction conditions by orthogonal experiment. The results showed that the optimum extraction conditions for microwave extraction series three times, solid- liquid ratio 1 ∶2, microwave power 360 W, microwave time15 s, the concentration of lycopene extracted under these conditions is 32.32 μg/g.
出处
《食品工程》
2016年第3期55-57,共3页
Food Engineering
关键词
番茄红素
微波提取
番茄
lycopene
microwave extraction
tomato
