摘要
采用超声波辅助法在西瓜中提取番茄红素,先选取了5种因素进行单因素试验,比较单因素之间提取效果,然后选取对提取效果影响大的因素做正交试验。试验结果表明,影响番茄红素提取效果的主要因素是提取温度、提取时间、超声功率、添加剂,在温度45℃,超声功率140 W的条件下,1∶3的料液比,加入浓度为0.5%的蔗糖溶液,提取6 min的效果最佳。
Ultrasonic wave auxiliary method was used to withdraw the Lycopene in the watermelon, selected 5 kind of factors to carry on the single factor experiment first, compared the withdraw effect with the single factor, the factor with the highest withdraw effect was selected to perform the orthogonal test. The test result indicated that the primary factor affected the Lycopene extraction was the extraction temperature, the extraction time, the supersonic power and the chemical additive. In the temperature of 45 ℃, under the supersonic power of 140 W, ratio of material to liquid of 1：3, added 0. 5% sucrose solution, withdrew 6 min, the effect was best.
出处
《广州化工》
CAS
2015年第19期82-84,129,共4页
GuangZhou Chemical Industry
关键词
番茄红素
超声提取
提取条件
Lycopene
supersonic extraction
extraction condition
