摘要
以西藏产牛奶子为原料,主要研究牛奶子中番茄红素的提取工艺,正交试验结果表明:以乙酸乙酯作为提取溶剂,在料液比1∶9(g/mL)、提取时间1.5h、提取温度60℃、条件下,牛奶子中番茄红素提取率最高,可达184.46μg/g。
With Xizang Elaeagnus umbellata Thunb. as raw material, the extraction of lycopene was studied. The orthogonal test results showed that with ethyl acetate as extraction solvent, when ratio of solid to liquid was 1 : 9(g/mL), extraction time was 1.5 h, and extraction temperature was 60 ℃, extraction rate of lycopene was the highest, reaching to 184.46 μg/g.
作者
薛蓓
贾福晨
彭涛
张国强
XUE Bei1' 2, JIA Fu-chen1, PENG Tao1, ZHANG Guo-qiang1'2(1. College of Food Science, Xizang Agricultural and Animal Husbandry College, Nyingchi 860000, Xizang, China; 2. Xizang Development Platform of Wild Characteiestic Biological Resources, Nyingchi 860000, Xizang, Chin)
出处
《粮食与油脂》
北大核心
2018年第3期98-100,共3页
Cereals & Oils
基金
西藏自治区科技计划项目<西藏牛奶子等特色野果资源综合利用关键技术研究及高附加值产品开发>
西藏特色生物资源开发利用平台
关键词
西藏
牛奶子
番茄红素
提取
Elaeagnus umbellata Thunb.
lycopene
extraction