Enzyme-assisted Supercritical CO2 Extraction of Lycopene

doi:10.7506/spkx1002-6300-200920052

FOOD SCIENCE ›› 2009, Vol. 30 ›› Issue (20): 246-250.doi: 10.7506/spkx1002-6300-200920052

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Enzyme-assisted Supercritical CO2 Extraction of Lycopene

LIU Zhen-chun，CHEN Yan-ping，LI Hui，DUAN Xu

College of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China

Received:2008-11-07 Revised:2009-07-06 Online:2009-10-15 Published:2010-12-29
Contact: LIU Zhen-chun， E-mail:liuzhenchun63@163.com

Abstract

Abstract:

Single factor method and orthogonal array design were adopted to explore the optimal enzyme-assisted supercritical CO2 extraction process of lycopene from tomato. Results revealed that the optimal processing conditions for degrading cell wall with pectinase and cellulose were 4% of pectinase amount and 3% of cellulase amount, 1.5 h of reaction at 40 ℃ and pH 4.0, and the optimal processing conditions for supercritical CO2 extraction were 15 MPa of extraction pressure and 4 h of extraction at 40 ℃.

Key words: lycopene, cell wall degradation, supercritical CO2 extraction

CLC Number:

TS255.36

LIU Zhen-chun，CHEN Yan-ping，LI Hui，DUAN Xu. Enzyme-assisted Supercritical CO2 Extraction of Lycopene[J]. FOOD SCIENCE, 2009, 30(20): 246-250.

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Enzyme-assisted Supercritical CO2 Extraction of Lycopene

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