食品研究与开发
食品研究與開髮
식품연구여개발
FOOD RESEARCH AND CEVELOPMENT
2013年
6期
125-128
,共4页
陈小龙%张军%吕杰%陈恒雷*
陳小龍%張軍%呂傑%陳恆雷*
진소룡%장군%려걸%진항뢰*
番茄红素%天然产物提取法%化学合成法%微生物发酵法
番茄紅素%天然產物提取法%化學閤成法%微生物髮酵法
번가홍소%천연산물제취법%화학합성법%미생물발효법
lycopene%natural product extraction%chemical synthesis%microbial fermentation
综述天然产物提取法、化学合成法、微生物发酵法生产番茄红素的发展现状,并在对番茄红素三种生产方法比较分析的基础上,展望了微生物发酵法生产番茄红素的发展前景.
綜述天然產物提取法、化學閤成法、微生物髮酵法生產番茄紅素的髮展現狀,併在對番茄紅素三種生產方法比較分析的基礎上,展望瞭微生物髮酵法生產番茄紅素的髮展前景.
종술천연산물제취법、화학합성법、미생물발효법생산번가홍소적발전현상,병재대번가홍소삼충생산방법비교분석적기출상,전망료미생물발효법생산번가홍소적발전전경.
@@@@The development situation of lycopene produced with natural product extraction, chemical synthesis and microbial fermentation were reviewed. And based on comparative analysis of three production methods of lycopene, the development prospects of microbial fermentation production of lycopene were looked ahead.
