超临界流体萃取番茄籽油的研究

番茄籽油是一种优质的保健植物油，含有较多的必需脂肪酸亚油酸，而且其中天然维生素Ｅ的浓度很高（０．９％左右），比维生素Ｅ之王的小麦胚芽油（０．１％～０．５％）高得多。采用超临界ＣＯ２萃取技术从番茄加工副产品番茄籽中提取出番茄籽油。研究了不同的压力、温度、流量和萃取时间对萃取率的影响。当萃取压力在１５ＭＰａ～２５ＭＰａ，温度４０℃～５０℃，流量２０ｋｇ／ｈ，萃取１ｈ～２ｈ，即可将番茄籽中８０％以上的番茄籽油萃取出来。     

番茄酱渣料的综合利用工艺研究

该研究采用超临界CO_2流体萃取技术分别提取出番茄红素和番茄籽油,从而确定这两种提取产物最合理的工艺条件。最终,当萃取压力为25Mpa,温度为40℃,二氧化碳(CO_2)流量在20kg/h,萃取2个小时就能够将番茄中90%以上的番茄红素提取出来;在萃取压力为35Mpa,温度为40℃,CO_2流速为20kg/h,萃取时间选择1h的情况下,可以得到85%以上的番茄籽油。     

大豆磷脂超临界CO_2萃取研究

在压力 ２５－３５ ＭＰａ，温度 ３５－５５℃，流量为 ３０ ｋｇ／ｈ萃取条件下，用超临界 ＣＯ２萃取浓缩 磷脂中的油。研究超临界ＣＯ２萃取大豆浓缩磷脂的萃取效率与时间关系，分析萃取压力 和温度对萃取速率的影响。探讨萃取的动力学问题，并实验验证ｙ＊与ｘ关系假想。     

超临界二氧化碳层析分离番茄红素和番茄籽油

为了免除番茄酱渣分离皮与籽的工序、降低生产成本、提高生产设备的使用效率,本文通过研究番茄红素和番茄籽油在萃取过程中压力、温度、CO_2流速、时间4种参数的合理配比,以及层析分离番茄红素的过程中柱前压、柱后压、柱温等条件的优化,尝试超临界CO_2流体萃取分离番茄红素和番茄籽油的一步提取法。该方法直接从番茄酱渣废料中提取番茄红素和番茄籽油,得到合理工艺条件:压力30MPa,温度50℃,CO_2流速30kg/h,柱前压20MPa,柱后压15MPa,柱温25℃;对番茄皮渣中番茄红素以及番茄籽中番茄红素进行提取分离得到6.2%的番茄素。     

超临界萃取番茄红素影响因素的研究

研究了各种工艺参数对超临界萃取番茄红素的影响并获得了最佳工艺条件。发现萃取压力、温度、时间和夹带剂是主要影响因素外,预处理也是影响提取率和纯度的关键步骤。采用皂化和乙醇对番茄皮进行预处理,再用超临界CO2作为流体,体积分数90%的乙醇作为夹带剂,在萃取压力35 MPa,萃取温度为60℃,解析温度为45℃,动萃取1.5~2 h,番茄红素提取率可达到93.81%。     

番茄红素超临界二氧化碳萃取研究

通过单因素和正交试验对番茄红素超临界CO2萃取工艺进行了优化，研究表明，最佳工艺条件为：萃取压力25MPa，萃取时间3h，萃取温度50℃，CO2流量40L／h。     

酶辅助超临界萃取番茄红素工艺研究

以番茄为原料,通过单因素试验及正交试验,研究酶辅助超临界CO2流体萃取番茄红素的工艺条件。结果表明,果胶酶和纤维素酶破壁处理的最佳反应条件为温度40℃、pH4.0、加酶量为4%果胶酶和3%纤维素酶、反应时间1.5h;超临界CO2流体萃取番茄红素的最佳工艺条件为萃取压力15Mpa、萃取温度40℃、萃取时间4h。     

超临界CO_2流体萃取小麦胚芽油最佳工艺条件研究

本文根据超临界流体萃取基本原理,分析影响超临界ＣＯ２流体萃取小麦胚芽油主要因素,包括萃取压力、温度、时间、ＣＯ２流量、小麦胚芽水分含量及粒度等,通过正交试验和单因素试验研究了小麦胚芽油萃取量与各因素之间关系并确定最佳试验条件,即:萃取压力为 ３２~３６ＭＰａ,温度为 ４５~５０℃、时间为６小时,ＣＯ２流量为 １５~２０ｋｇ/ｈ,小麦胚芽水份含量为５．０%,粒度为１０~１５目。     

大豆粗磷脂的超临界CO_2提纯工艺研究

研究了大豆粗磷脂的超临界ＣＯ２提纯工艺，探讨萃取压力、萃取温度、萃取时间对萃取率的影响。通过正交试验得到优化工艺条件为：萃取压力２０ＭＰａ，萃取温度５０℃，萃取时间５ｈ。     

天然番茄红素超临界CO2萃取和定量的研究

本研究了超临界CO2萃取天然番茄红素的工艺，确定了提携剂的选择，萃取温度，萃取压力，萃取时间等最佳参数，并对提取物中的番茄红素进行了定量测定。实验表明：30Mpa，55℃，2h，CO2流量为30kg／h，提携剂为30ml大豆色拉油的条件下，提取率达到93．58％，100克干料可以获得29．15克纯度为1．37％的番茄红素提取物。     

纤维素酶和果胶酶对番茄红素提取的影响

以番茄组织为材料,用含体积分数2%二氯甲烷的石油醚为提取溶剂,研究添加果胶酶和纤维素酶提取番茄红素的实验。结果表明,果胶酶和纤维素酶混合使用比单一酶的提取效率高,且果胶酶的提取效果比纤维素酶要好。在果胶酶和纤维素酶混合质量比为2:1时,提取番茄红素的最佳条件为A3B2C2D4,即混合酶用量0.6g/100g、酶解温度35℃、pH5.0、酶解时间5h,然后2%二氯甲烷的石油醚提取20min,4000r/min离心10min。因此,添加果胶酶和纤维素酶,用2%二氯甲烷的石油醚提取,可以提高番茄红素的提取率。     

Optimisation of biological and physical parameters for lycopene supercritical CO2 extraction from ordinary and high‐pigment tomato cultivars

BACKGROUND: Lycopene is used for several industrial applications. Supercritical CO₂ (SC‐CO₂) extraction from red‐ripe tomato fruits is an excellent technique to replace the use of harmful solvents. In this study, starting from red‐ripe tomatoes of ordinary and high‐lycopene cultivars, the effect of different agronomical and technical aspects on lycopene content, stability and yield was evaluated throughout the production process from fresh tomatoes to the final SC‐CO₂‐extracted oleoresin containing lycopene. RESULTS: Red‐ripe tomato cultivars differed in their lycopene content. Irrigation excess or deficit caused an increase in the amount of lycopene in the fruits. Fresh tomatoes were processed into a lyophilised matrix suitable for SC‐CO₂ extraction, which could be stored for more than 6 months at ? 20 °C without lycopene loss. Under the optimal extraction conditions, efficiencies of up to 80% were achieved, but the recovery of lycopene in the extracted oleoresin was very low (～24%). Co‐extraction of the tomato matrix mixed with a lipid co‐matrix allowed the recovery of ～90% of lycopene in the oleoresin. Using the high‐lycopene cultivars, the yield of total extracted lycopene increased by ～60% with respect to the ordinary cultivars. Lipids and other biologically active molecules were present in the oleoresin. CONCLUSION: A method for extracting, from a tomato matrix, a natural and solvent‐free oleoresin containing lycopene dissolved in a highly unsaturated vegetable oil has been described. The oleoresin represents an excellent product for testing on cancer and cardiovascular disease prevention. Copyright © 2010 Society of Chemical Industry     

从番茄提取番茄红素与β-胡萝卜素的工艺研究

研究从番茄中提取、分离番茄红素与β-胡萝卜素的工艺技术。结果表明：在丙酮、石油醚、正己烷、乙酸乙酯4种溶剂中,丙酮对β-胡萝卜素和番茄红素的提取率最高。丙酮提取的次数以3次较为适宜。用中性氧化铝柱色谱,依次用石油醚与氯仿洗脱,可分离β-胡萝卜素与番茄红素。丙酮提取番茄类胡萝卜素的适宜工艺条件为：温度60℃、时间4h、pH值5、料液比1：5。     

Lycopene extraction from tomato peel by-product containing tomato seed using supercritical carbon dioxide

This work discusses the extraction of lycopene from tomato peel by-product containing tomato seed using supercritical carbon dioxide. The presence of tomato seed in the peel by-product improved the yield of extracted lycopene. Extraction was carried out at temperatures of 70-90 °C, pressures of 20-40 MPa, a particle size of 1.05 ± 0.10 mm and flow rates of 2-4 mL/min of CO₂ for 180 min extraction time. Oil from tomato seed was extracted under similar operating conditions and analyzed using GC-MS and GC-FID, while carotenoids extracted were analyzed by HPLC. The optimum operating condition to extract lycopene, under which 56% of lycopene was extracted, was found to be 90 °C, 40 MPa, and a ratio of tomato peel to seed of 37/63. The presence of tomato seed oil helped to improve the recovery of lycopene from 18% to 56%. The concentration of lycopene in supercritical carbon dioxide as a function of density at various temperatures was determined.     

大鼠对番茄红素表观消化率的研究

番茄红素的研究报道主要集中在番茄红素的提取和制备、基础及药理研究等方面,而涉及番茄红素的体内消化吸收和剂量安全性方面的研究报道则相对较少。采用番茄红素含量为0．006％番茄酱和浓度分别为2％、4％和6％的番茄红素油树脂对大鼠进行灌胃试验,收集其粪便和尿液,对其中的番茄红素进行萃取,并根据国际标准检测其中番茄红素的含量,最终计算出消化率为99％以上。     

A study on thermal stability of lycopene in tomato in water and oil food systems using response surface methodology

Thermal processed tomato‐food products rich in Z‐lycopene isomers have demonstrated higher bioactivity compared to fresh products which contain mainly all‐E‐lycopene isomer. The objectives of this study were to optimise processing conditions for production of tomato products rich in Z‐lycopene isomers in water and oil systems. The results showed that the optimal conditions for water and oil systems were temperature 120 °C, heating time 2.14 h, and the percentage of Z‐lycopene isomers content was 51 ± 1% and 57 ± 2%, respectively. The ratio of tomato extract to oil/water had no influence on the Z‐lycopene formation. Therefore, from these results it can be concluded that the combination of high temperature and relatively short heat treatment time could improve formation of Z‐lycopene isomers or degradation of Z‐isomers is lower during tomato processing .These research results could be useful in assisting the industry to improve processing technology, nutritional value and health‐benefits of tomato‐based foods.     

Lycopene extraction from extruded products containing tomato skin

To determine the lycopene content of extruded products containing 10% tomato skin, the conditions for solvent extraction were optimised. After three extraction cycles at 50 °C each for 15 min at a solvent to meal ratio of 40:1, a maximum of 6.6 ppm lycopene was extracted. However, the extraction was considered incomplete, thus the product was digested by pancreatin prior to extraction. The extracted lycopene content was increased to 23.5 ppm using the optimum conditions of 20 min of digestion with 10 mg mL^?1 pancreatin. To validate the extraction efficiency at optimum conditions, a set of extruded products containing different lycopene concentrations was used. Digestion increased the extracted lycopene content by more than 2.5‐fold between the products. Furthermore, this inclusion significantly improved the correlation coefficient between the red colour and the extracted lycopene content. Therefore, including a digestion step prior to extraction by solvents was necessary to efficiently extract lycopene from extruded products.     

增施CO2与LED补光对番茄果实品质及挥发性物质的影响

以‘金棚1号’番茄为实验材料,研究了在秋冬季日光温室里增施不同浓度CO2和LED补光对番茄果实产 量、品质以及挥发性芳香物质的影响。结果表明：LED补光＋增施CO2 1 200 μL/L的处理条件可显著提高番茄果实 中可溶性固形物、总酸、可溶性蛋白质和番茄红素的含量,显著增加单果质量、果实颜色,并显著降低果实硝酸盐 的含量。利用顶空固相萃取结合气相色谱-质谱联用仪对果实的挥发性芳香物质的含量进行测定,结果表明LED补 光与增施CO2提高了番茄特征挥发性芳香物质的含量,如6-甲基-5-庚烯-2酮、β-紫罗兰酮和己醛等,也丰富了其种 类,使番茄果味香浓,香气丰富。     

番茄中番茄红素含量无损检测的研究

实验通过苏丹Ⅰ色素标准溶液，以及番茄样品的测定，寻找扫描仪的R、G、B、H2、Ⅰ与色差计中的X、Y、Z、H1、L值及色素含量之间的相关性。实验结果显示：色差仪的X，Y，Z值和扫描仪的R，C-，B值相关性均达到极显著水平。对番茄样品的测定表明，H。和H：值的相关性达到极显著水平。色差计测定的X，Y，H-和L值与番茄样品的番茄红素含量的相关性均达到极显著水平，其相关系数分别为-0．9382,-0．9763,-0．9174，-0．9653。扫描仪的H2值与番茄样品的番茄红素含量相关性达到极显著水平，相关系数R为-0．9475。显然色差计的Y值比扫描仪的Hz值与番茄样品的番茄红素含量相关性更好。可以利用色差仪的Y和L值，以及扫描仪的H2值计算番茄样品的番茄红素含量。