超声波法提取番茄红素的研究

摘要

对超声波法提取番茄红素的工艺进行了选择优化.考察了提取剂种类、超声提取时间、料液比、超声波功率、提取级数、pH对番茄红素提取率的影响.结果表明,超声提取番茄红素的最佳工艺为:以乙酸乙酯为提取剂,料液比为1∶4(g/mL),pH为7.0,超声提取功率200 W,提取25 min,提取级数二级.在此条件下,番茄红素提取率可达0.605 mg/g.%The process parameters of ultrasonic-assisted extracting lycopene from tomato were optimized. Factors influencing the extraction rate of lycopene were discussed. That concluded extraction agent types, ultrasonic extraction time,solid-liquid ratio,ultrasonic wave power,extraction stages,pH. Results showed that the best conditions were ethyl acetate as extraction solvent,solid-liquid ratio 1:4 (g/mL) ,pH 7.0, ultrasonic wave power 200 W,extraction time 25 min,two extraction stages. Under the optimized extraction conditions,the lycopene extraction rate could be 0.605 mg/g.