CAJ | 학술논문

以番茄酱为原料,研究了采用含氮化合物协同微波辐射提取番茄红素的工艺条件,通过单因素实验和正交实验考察了影响番茄红素提取的因素,确定了最佳的提取条件.通过改变微波功率、时间和料液比等反应条件,可以得到满意的反应结果.番茄酱用量为5g,用3.0g (NH4)2SO4和0.03% TBHQ进行预处理,在58℃、480W的微波功率下处理40s后,再加6mL乙酸乙酯,番茄酱和溶剂的比为0.8时,提取效果最好.
이번가장위원료,연구료채용함담화합물협동미파복사제취번가홍소적공예조건,통과단인소실험화정교실험고찰료영향번가홍소제취적인소,학정료최가적제취조건.통과개변미파공솔、시간화료액비등반응조건,가이득도만의적반응결과.번가장용량위5g,용3.0g (NH4)2SO4화0.03% TBHQ진행예처리,재58℃、480W적미파공솔하처리40s후,재가6mL을산을지,번가장화용제적비위0.8시,제취효과최호.
@@@@The extraction of lycopene from tomato sauce by microwave radiation cooperated with nitrogenou compound was studied. The influence factors included microwave power,microwave time and ratio of material to liquid,were investigated based on the single factor experiment and the orthogonal experiments.Optimal conditions were obtained:the amount of tomato sauce was 5g, pretreatment time was 40s by 3.0g (NH4)2SO4 and 0.03% TBHQ under microwave power of 480W at 58℃ , 6mL ethyl acetate was added, the ratio of tomato sauce to solvent was 0.8, the extraction efficiency was the best.