| 番茄红素的提取及抗氧化性 |
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| 引用本文： | 黄彤.番茄红素的提取及抗氧化性[J].宜宾学院学报,2012(6):57-59,69. |
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| 作者姓名： | 黄彤 |
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| 作者单位： | 宜宾学院生命科学与食品工程学院,四川宜宾,644000 |
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| 摘 要： | 采用溶剂提取法从番茄中提取番茄红素，根据单因素实验和正交试验，得到优化的提取条件：提取溶剂为乙酸乙酯，料液比 1：4，提取温度 50℃，提取时间 50mins，提取 3 次，提取液中番茄红素含量为 3.46mg/100gFW．同时进行了番茄红素的抗氧化性初步研究，结果表明番茄红素能有效延缓油脂氧化酸败，延长食用油保存期．
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| 关 键 词： | 番茄红素 提取 抗氧化性 |
The Extraction and Antioxidant Activity of Lycopene |
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| Authors: | HUANG Tong |
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| Institution: | HUANG Tong(School of Life Science and Food Engineering,Yibin University,Yibin 644000,China) |
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| Abstract: | The extraction of lycopene from tomato was studied using solvent extraction method.According to single-factor experiments and orthogonal test,the optimal extraction conditions is: extraction solvent ethyl acetate,the solid-liquid ratio of 1∶ 4,extraction temperature 50℃,extraction time of 50mins and extracting times of 3.Under these conditions,the productivity of lycopene was 3.46mg/100gFW.A preliminary study of the antioxidant activity of lycopene was done and the result indicates that lycopene could effectively slow down the lipid oxidation and rancidity to extend the cooking oil shelf. |
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| Keywords: | lycopene extraction antioxidant activity |
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