食品科学 ›› 2008, Vol. 29 ›› Issue (12): 288-291.
• 工艺技术 • 上一篇 下一篇
王若兰, 刘丽媛
出版日期:
发布日期:
WANG Ruo-Lan, LIU Li-Yuan
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摘要: 以食用油为提取剂提取番茄红素,通过单因素试验对溶剂种类、料液比、提取温度、提取时间等工艺条件进行了系统研究,并通过提取工艺的响应面法,得出了番茄红素的提取回归方程,确定番茄红素的最佳提取工艺条件为以大豆油为提取液,提取温度34.8℃、提取时间20h、料液比1:3.8,提取量预测值55.45μg/ml。
关键词: 番茄红素, 提取工艺, 单因素, 响应面法
Abstract: The extraction conditions of lycopene with edible oil,such as solvent kinds,ratio of meal to water,temperature and time were investigated through single factor test,and the extraction regression equation was obtained through response surface methodology(RSM) . The optimum technological conditions are determined as:soybean oil as extraction solvent temperature 34.8 ℃,time 20 h,and ratio of meal to water 1:3.8. Under these conditions,the predictive extraction rate of lycopene is 55.45μg/ml.
Key words: lycopene, extraction process, single factor, response surface methodology(RSM)
王若兰, 刘丽媛. 食用油提取番茄红素的工艺研究[J]. 食品科学, 2008, 29(12): 288-291.
WANG Ruo-Lan, LIU Li-Yuan. Study on Extraction Process of Lycopene with Edible Oil[J]. FOOD SCIENCE, 2008, 29(12): 288-291.
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