| 超声波法提取番茄红素的研究 |
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| 引用本文： | 杨万政,常华,杜晓鸣,李端.超声波法提取番茄红素的研究[J].现代中药研究与实践,2009,23(3). |
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| 作者姓名： | 杨万政 常华 杜晓鸣 李端 |
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| 作者单位： | 杨万政,常华,YANG Wan-zheng,CHANG Hua(中央民族大学,生命与环境科学学院,北京,10081);杜晓鸣,DU Xiao-ming(内蒙古宇航人高技术产业有限责任公司,内蒙古,呼和浩特,010000);李端,LI Duan(安徽中医药高等专科学校,安徽,芜湖,241000)
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| 基金项目： | 国家科技支撑汁划课题 |
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| 摘 要： | 目的研究从番茄酱中提取番茄红素的方法。方法应用超声波法提取番茄红素,并通过正交实验确定最佳工艺条件。结果番茄红素提取率为95.92%。番茄红素含量为17.9%。结论本法经济、实用,为番茄红素的工业化提取提供了依据。
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| 关 键 词： | 番茄红素 超声波 提取 |
Study on Extraction of Lycopene with Ultrasonic Radiation |
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| YANG Wan-zheng,CHANG Hua,DU Xiao-ming,LI Duan.Study on Extraction of Lycopene with Ultrasonic Radiation[J].Research and Practice on Chinese Medicines,2009,23(3). |
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| Authors: | YANG Wan-zheng CHANG Hua DU Xiao-ming LI Duan |
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| Abstract: | Objective To study extractive method of lycopene from tomato sauce . Methods To focuse on the different factors in the extraction of lycopene with ultrasonic radiation from tomato sauce. Results The best process conditions were fi xed by using the orthogonal test : acetone: petroleum ether=2:3(v/v) as the extraction solvent , the output power was 250 W , the temperature was 35 ℃,ratio of material and liquor was 1:3(g/mL), radiation lasted 30 minites, the extraction stage was 3 grade, and the extraction yield of total pigment was 95.92%. Conclusion The content of the product was 17.9% deteced by HPLC. |
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| Keywords: | lycopene ultrasonic radiation extraction |
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