CAJ | 학술논문

目的：优化筛选番茄红素的最佳提取工艺。方法：利用番茄酱为原料，通过方法学验证、单因素试验、正交试验等对番茄红素的提取工艺进行研究。结果：用乙酸乙酯提取番茄红素的最佳优化工艺为：提取温度50℃，提取时间40 min，乙酸乙酯浓度80％，固液比1?2（g·mL-1）。在此工艺下，番茄红素的提取率达15.564 mg·100g-1。结论：优化番茄红素的提取工艺，为番茄红素的进一步开发和利用提供试验基础。
목적：우화사선번가홍소적최가제취공예。방법：이용번가장위원료，통과방법학험증、단인소시험、정교시험등대번가홍소적제취공예진행연구。결과：용을산을지제취번가홍소적최가우화공예위：제취온도50℃，제취시간40 min，을산을지농도80％，고액비1?2（g·mL-1）。재차공예하，번가홍소적제취솔체15.564 mg·100g-1。결론：우화번가홍소적제취공예，위번가홍소적진일보개발화이용제공시험기출。
This study was aimed to optimize the extraction process conditions of lycopene in tomato. Ketchup was used as raw material. Method verification, single factor experiment and orthogonal method were used in the study on extraction process of lycopene. The results showed that the best optimization process conditions of lycopene extraction with ethyl acetate: extraction temperature at 50℃, extraction time for 40 min, ethyl acetate concentration of 80%, solid-to-liquid ratio of 1?2 (g·mL-1). Under these conditions, the extraction rate of lycopene reached 15.564 mg·100g-1. It was concluded that the extraction process of lycopene can provide experimental basis for further development and utilization of lycopene.