| 番茄红素标准品的制备 |
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| 引用本文： | 王鹏,张春枝,李代,吴文忠.番茄红素标准品的制备[J].食品与发酵工业,2007,33(2):124-127. |
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| 作者姓名： | 王鹏 张春枝 李代 吴文忠 |
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| 作者单位： | 1. 大连轻工业学院生物与食品工程学院,辽宁大连,116034
2. 大连医诺生物有限公司,辽宁大连,116600 |
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| 摘 要： | 采用番茄酱作原料,经0.5 mol/L NaOH溶液40℃皂化,体积分数95%乙醇洗涤,乙酸乙酯40℃提取,得到番茄红素提取液。提取液经40℃减压浓缩,0℃结晶和重结晶,每千克番茄酱可得到纯度>99%的番茄红素标准品100mg左右。该标准品制备方法操作简单,有助于番茄红素高效液相色谱测定法的普及和推广。
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| 关 键 词： | 番茄红素 标准品 制备 |
| 修稿时间： | 12 26 2005 12:00AM |
Preparation of Pure Lycopene |
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| Wang Peng,Zhang Chunzhi,Li Dai,Wu Wenzhong.Preparation of Pure Lycopene[J].Food and Fermentation Industries,2007,33(2):124-127. |
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| Authors: | Wang Peng Zhang Chunzhi Li Dai Wu Wenzhong |
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| Abstract: | Tomato paste was saponified by the 0.5mol/L NaOH at 40℃,washed by 95% ethanol,and the solid part was extracted by ethyl acetate at 40℃.The extracted solution was vacuum concentrated at 40℃,crystallized and recrystallized at 0℃,then the pure lycopene was obtained.The yield of lycopene was about 100mg per kg tomato paste and the purity was over 99%.This process was easy to handle in the application of HPLC in analysis lycopene. |
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| Keywords: | lycopene pure sample preparation |
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