食品科学
食品科學
식품과학
FOOD SCIENCE
2010年
2期
25-27
,共3页
靳学远%李晓%秦霞%刘红
靳學遠%李曉%秦霞%劉紅
근학원%리효%진하%류홍
超高压%番茄渣%番茄红素%提取工艺
超高壓%番茄渣%番茄紅素%提取工藝
초고압%번가사%번가홍소%제취공예
ultra high pressure%tomato skin%lycopene%extraction technology
采用超高压技术提取番茄渣中番茄红素,在单因素试验基础上,采用正交试验法对番茄渣中番茄红素的超高压提取工艺进行优选,选用L_9(3~4)进行正交试验,以番茄红素提取率为指标,考察超高压压力、保压时间、固液比、提取次数对番茄红素提取率的影响.得到的最佳工艺条件为超高压压力300MPa、保压时间5min、固液比1:10(g/mL)、提取次数3次.番茄红素的提取率可达83.2%.超高压提取方法得率高、提取时间短,是一种提取番茄渣中番茄红素的适宜方法.
採用超高壓技術提取番茄渣中番茄紅素,在單因素試驗基礎上,採用正交試驗法對番茄渣中番茄紅素的超高壓提取工藝進行優選,選用L_9(3~4)進行正交試驗,以番茄紅素提取率為指標,攷察超高壓壓力、保壓時間、固液比、提取次數對番茄紅素提取率的影響.得到的最佳工藝條件為超高壓壓力300MPa、保壓時間5min、固液比1:10(g/mL)、提取次數3次.番茄紅素的提取率可達83.2%.超高壓提取方法得率高、提取時間短,是一種提取番茄渣中番茄紅素的適宜方法.
채용초고압기술제취번가사중번가홍소,재단인소시험기출상,채용정교시험법대번가사중번가홍소적초고압제취공예진행우선,선용L_9(3~4)진행정교시험,이번가홍소제취솔위지표,고찰초고압압력、보압시간、고액비、제취차수대번가홍소제취솔적영향.득도적최가공예조건위초고압압력300MPa、보압시간5min、고액비1:10(g/mL)、제취차수3차.번가홍소적제취솔가체83.2%.초고압제취방법득솔고、제취시간단,시일충제취번가사중번가홍소적괄의방법.
As a novel technique which helps achieve the extraction of hioactive substances from botanic materials under room temperature,ultra high pressure(UHP)extraction is an attractive alternative to conventional techniques that include microwave extraction,nitrasonic extraction,supercritical extraction,etc due to time saving,low energy consumption and impurity dissolution,and high extraction efficiency.Therefore,this technique was also applied to the extraction of lycopene from tomato skin in this study.The optimal UHP extraction process was investigated for maximizing lycopene yield using orthogonal array design based on single factor experiments,where the effects of UHP pressure level,holding time,solid/liquid ratio and extraction number on lycopene yield were examined.Results showed that a maximum lycopene yield of 83.2% was obtained through the triplicate extraction at a solid/liquid ratio of 1:10(g/mL)enhanced by UHP treatment at 300 MPa pressure level held for 5 min.