Optimization of Lycopene Extraction from Red Grapefruit by Response Surface Methodology

doi:10.7506/spkx1002-6630-201022054

Abstract

Abstract:

The extraction processing of lycopene from red grapefruit was investigated in this paper. Based on single factor experiments, response surface methodology was used to explore the effects of extraction temperature, extraction time and liquidmaterial ratio as well as their cross-interactions on extraction rate of lycopene. An extraction regression equation was established through orthogonal experiments and the optimal extraction processing parameters were petroleum ether as extraction solvent, extraction temperature of 30 ℃, extraction time of 3.8 h and liquid-material ratio of 3.5:1. Under the optimal extraction conditions, the extraction rate of lycopene was 15.61μg/mL. The processing parameters achieved from these experiments were accurate and can be applied to the extraction and production of lycopene from red grapefruit.

Key words: red grapefruit, lycopene, extraction, response surface methodology

CLC Number:

TS202.3

XU Yuan，WANG Lu-feng，XU Xiao-yun，PAN Si-yi*. Optimization of Lycopene Extraction from Red Grapefruit by Response Surface Methodology[J]. FOOD SCIENCE, 2010, 31(22): 255-259.

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Optimization of Lycopene Extraction from Red Grapefruit by Response Surface Methodology

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