| 番茄红素的提取工艺初步研究 |
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| 引用本文： | 张卫强,邓宇. 番茄红素的提取工艺初步研究[J]. 中国食品添加剂, 2001, 0(5): 20-22 |
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| 作者姓名： | 张卫强 邓宇 |
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| 作者单位： | 天津轻工业学院化工系,天津,300222 |
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| 摘 要： | 番茄红素是一种具有抗癌抑癌活性的类胡萝卜素。本实验是从番茄中提取番茄红素，研究了在不同的提取温度、时间、料液比、浸取液等因素下的提取效果，确定了最佳的浸取工艺条件。为进一步开发这种功能性天然色素奠定了基础。
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| 关 键 词： | 番茄红素 提取工艺 工艺条件 天然色素 |
Preliminary Study on the Extraction of Lycopene |
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| Zhang Weiqiang,Deng Yu. Preliminary Study on the Extraction of Lycopene[J]. China Food Additives, 2001, 0(5): 20-22 |
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| Authors: | Zhang Weiqiang Deng Yu |
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| Abstract: | Lycopene is a kind of carotenoids which has the activity of preventing cancer and anti-cancer.It was extracted from tomato in this experiment.The influence of different temperature,time and the ratio of tomato to liquid on extraction effect was primarily studied.As a result, the optimum condition was obtained,that is helpful to further develop this kind of functional natural pigment. |
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| Keywords: | Lycopene Extraction |
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