CAJ | 학술논문

番茄红素是一种天然的类胡萝卜素,具有很强的抗氧化、抗癌抑癌、提高免疫力、延缓衰老和预防心血管疾病等功效,是目前国际上功能食品成分研究的热点.微生物发酵法生产番茄红素是工业化生产的趋势,其提取方法也日趋成熟,并以连续提取番茄红素最具有工业发展前景.介绍了番茄红素的物化性质及生理功能,综述了几种以三孢布拉霉菌菌丝体为原料的提取方法.
번가홍소시일충천연적류호라복소,구유흔강적항양화、항암억암、제고면역력、연완쇠로화예방심혈관질병등공효,시목전국제상공능식품성분연구적열점.미생물발효법생산번가홍소시공업화생산적추세,기제취방법야일추성숙,병이련속제취번가홍소최구유공업발전전경.개소료번가홍소적물화성질급생리공능,종술료궤충이삼포포랍매균균사체위원료적제취방법.
As one of natural carotenoids, lycopene has such efficacies as strong antioxidation, anticancer, raising immunity, delaying senescence and prevent cardiovascular diseases. Therefore, the research of lycopene is a hot point in the functional foods as ingredient in the world. The production of lycopene by microbiological fermentation is an industry tendency and its extraction methods are becoming increasingly mature. The continuous extraction of lycopene has the best industrial development foreground. The physicochemical properties and physiological functions of lycopene were introduced. Several extraction methods of lycopene from Blakeslea trispora were reviewed.