响应面试验优化超声辅助提取番茄皮渣中番茄红素工艺及其HPLC-MS测定

doi:10.7506/spkx1002-6630-201512013

食品科学

响应面试验优化超声辅助提取番茄皮渣中番茄红素工艺及其HPLC-MS测定

王振强1，李孝坤1，王浩2,*

1.黄河水利职业技术学院环境与化学工程系，河南开封 475003；2.天津科技大学食品工程与生物技术学院，
食品营养与安全省部共建教育部重点实验室，天津 300457

出版日期:2015-06-25 发布日期:2015-06-12
通讯作者: 王浩

Lycopene from Tomato Peel: Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology and Identification by High Performance Liquid Chromatography

WANG Zhenqiang1, LI Xiaokun1, WANG Hao2,*

1. Department of Environmental and Chemical Engineering, Yellow River Conservancy Technical Institute, Kaifeng 475003, China;
2. Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biological Technology,
Tianjin University of Science & Technology, Tianjin 300457, China

Online:2015-06-25 Published:2015-06-12
Contact: WANG Hao

摘要/Abstract

摘要：

以番茄皮渣为原料，采用超声辅助提取工艺，研究提取溶剂种类、超声功率、液固比、提取时间、提取温度对番茄红素提取效果的影响，通过响应面试验分析，确定最佳工艺条件为：皮渣经95%乙醇溶液处理后，以乙酸乙酯为提取溶剂，提取温度50 ℃、提取时间45 min、液固比5∶1（mL/g）、超声功率270 W。产物经高效液相色谱-质谱测定，番茄红素提取量可达到250.1 mg/kg。通过组织结构观察，与传统提取方法相比，超声提取能有效破坏植物组织结构，提高提取效果。

关键词: 番茄红素, 番茄皮渣, 超声辅助提取, 优化, 测定

Abstract:

The extraction of lycopene from tomato peal by ultrasonic-assisted extraction (UAE) was studied. To obtain the
optimal conditions, the effects of operating conditions such as solvent to solid ratio, ultrasonic power, extraction time and
temperature on the extraction yield of lycopene were studied through response surface methodology. The best extraction
conditions were determined as follows: pretreatment with 95% ethanol, ethyl acetate as extraction solvent, extraction
temperature 50 ℃, extraction time 45 min, a solvent to solid ratio of 5:1 (mL/g) and ultrasonic power 270 W. Under
these conditions 250.1 mg of lycopene was obtained from 1 kg of tomato peal by UAE. The lycopene compositions of
extracts were identified by high-performance liquid chromatography-mass spectrometry (HPLC-MS). Compared with the
conventional solvent extraction, UAE was more efficient and rapid to extract lycopene from tomato peel, due to the strong
disruption of the structure of peel tissue under ultrasonic irradiation, as observed by microscopy.

Key words: lycopene, tomato peal, ultrasonic-assisted extraction (UAE), optimization, identification

中图分类号:

TS202.3

王振强1，李孝坤1，王浩2,*. 响应面试验优化超声辅助提取番茄皮渣中番茄红素工艺及其HPLC-MS测定[J]. 食品科学, doi: 10.7506/spkx1002-6630-201512013.

WANG Zhenqiang1, LI Xiaokun1, WANG Hao2,*. Lycopene from Tomato Peel: Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology and Identification by High Performance Liquid Chromatography[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201512013.

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响应面试验优化超声辅助提取番茄皮渣中番茄红素工艺及其HPLC-MS测定

Lycopene from Tomato Peel: Optimization of Ultrasonic-Assisted Extraction by Response Surface Methodology and Identification by High Performance Liquid Chromatography

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