番茄饮料中番茄红素的检测及稳定性研究

对番茄饮料中番茄红素的提取和分析方法进行了研究。测定了市售5种番茄饮料,确定了番茄饮料中番茄红素以石油醚为提取溶剂,超声波辅助提取法为最佳提取方法,回收率91%;分别用分光光度法和高效液相色谱法作为定量分析方法,并进行了比对。试验还对番茄饮料中的番茄红素稳定性进行了研究,结果表明:番茄饮料中的番茄红素在常温和冷藏条件下比较稳定,而番茄红素溶液在紫外光照下易损失。     

提取方法不同对番茄红素油树脂抗氧化活性的影响

通过采用化学分析法,对溶剂提取和超临界CO_2提取的番茄红素油树脂进行成分分析。并通过测定这2种提取方法提取的番茄红素油树脂的抗氧化能力,对氧自由基、羟基自由基的清除能力,来评价其抗氧化活性。结果显示:这2种方法提取的番茄红素油树脂均含有多糖、苷类、有机酸、皂苷、黄酮类、酚类、鞣质、挥发油。除此之外,超临界CO_2提取的番茄红素油树脂中还含有还原糖、强心苷、甾体类、香豆素及内酯。体外抗氧化试验表明:2种不同提取方法提取的番茄红素油树脂对氧自由基、羟基自由基有较强的清除能力,表现出很强的抗氧化活性。在相同番茄红素油树脂质量浓度下,超临界CO_2提取清除能力优于溶剂提取。     

红酵母番茄红素提取工艺优化

从破壁方法、浸提溶剂及提取条件等方面对黏红酵母番茄红素提取工艺进行优化研究。采用单因素试验对破壁方法及浸提溶剂进行选择,结果表明热酸法是黏红酵母破壁提取番茄红素的最佳方法,丙酮-乙酸乙酯(1:1)混合液是理想的提取溶剂。采用正交试验方法对液料比、提取温度和提取时间等番茄红素提取条件进行优化,得到适宜的提取条件为丙酮-乙酸乙酯(1:1)溶剂添加量60mL/g、提取温度30℃、提取时间3h。在此提取工艺下,得到红酵母番茄红素提取量为4.55mg/g,比未优化时的3.22mg/g增加了41.30%。     

超高压提取番茄渣中番茄红素的工艺优化

采用超高压技术提取番茄渣中番茄红素,在单因素试验基础上,采用正交试验法对番茄渣中番茄红素的超高压提取工艺进行优选,选用L9(34)进行正交试验,以番茄红素提取率为指标,考察超高压压力、保压时间、固液比、提取次数对番茄红素提取率的影响。得到的最佳工艺条件为超高压压力300MPa、保压时间5min、固液比1:10(g/mL)、提取次数3 次。番茄红素的提取率可达83.2%。超高压提取方法得率高、提取时间短,是一种提取番茄渣中番茄红素的适宜方法。     

乙醇处理对番茄皮中番茄红素提取率的影响

以番茄皮为原料,对其中番茄红素的提取工艺进行了研究.确定了乙醇处理法是提高番茄红素提取率最经济有效的方法.进一步试验表明,经乙醇处理后,从番茄皮中提取番茄红素的最佳工艺条件为:以乙酸乙酯为提取溶剂,料液比1:6,提取温度50℃,提取时间1 h,三级提取,番茄红素提取率为98%以上.     

圣女果番茄红素提取工艺优化

从预处理方法、浸提溶剂、料液比、浸提温度、浸提时间等方面对圣女果中番茄红素的提取工艺进行研究。经单因素试验对预处理方法及浸提溶剂进行选择,结果表明加入等体积无水乙醇、浸泡2h、离心脱水是提取番茄红素的最佳预处理方法,丙酮-正己烷(2:1)混合液是理想的提取溶剂。采用正交试验方法对液料比、提取温度和提取时间进行优化,得到适宜的提取条件为丙酮-正己烷(2:1)溶剂液料比为3:1、提取温度40℃、提取时间2.5h。在此提取工艺下,圣女果中的番茄红素提取量为4.08mg/100g。     

脱水番茄中番茄红素提取工艺研究

采用正交试验法研究了以乙酸乙酯为提取溶剂,超声辅助提取技术从脱水番茄中提取番茄红素的工艺条件。正交试验的方差分析表明,提取温度、超声作用的时间和总提取时间对番茄红素提取率的影响均极为显著,而提取温度是影响提取率的最主要因素。进一步的研究表明,在40℃以下的低温萃取时,超声波作用对番茄红素提取具有非常明显的促进作用,而随着提取温度的提高,其对番茄红素的提取率所起的促进作用逐渐减小。当提取温度在50～60℃时,15min的超声作用可以使番茄红素的提取率在30min内达到较高,当总提取时间达到60min以上时,是否采用超声波进行辅助提取对番茄红素的总提取率已无明显作用,而温度较高时较长的超声作用时间对样品中的番茄红素还会产生一定的负面影响。     

超微粉碎协同微波提取番茄中番茄红素的研究

以番茄作为实验材料,采用超微粉碎协同微波对番茄中番茄红素的提取进行了研究。以番茄红素提取率为指标,在单因素实验的基础上进行正交实验,得出了番茄红素的最佳提取工艺条件。结果表明:超微粉碎协同微波提取番茄红素的最佳工艺条件为微波功率455 W,微波提取时间55s和料液比1∶7。在此优化条件下,番茄红素的提取率为6.46mg/100g。该实验的研究结果可为番茄红素及其他功能性食品成分的提取提供相应参考。     

不同提取方式番茄红素的抗氧化活性研究

以红熟番茄为提取原料,利用超声波技术、常规溶剂技术和超临界CO2技术提取其中的番茄红素并研究了不同提取方式番茄红素的抗氧化活性,通过测定番茄红素的体外DPPH自由基、羟基自由基和超氧阴离子自由基的清除能力,考察了三种提取方式的番茄红素抗氧化活性并进行了比较。结果表明:三种提取方式的番茄红素对DPPH自由基、羟基自由基和超氧阴离子自由基均具有较强的清除作用,其中,超声辅助提取番茄红素的清除能力均强于其余两种提取方式的清除能力。抗氧化活性从强到弱依次为超声提取常规提取超临界CO2提取。     

微波法提取番茄皮中番茄红素的分析

正本文利用微波法对番茄皮中番茄红素的提取工艺和影响番茄红素提取的因素进行研究,包括番茄红素光谱特性、提取溶剂种类、微波功率、浸取时间和温度对提取率的影响。结果表明,选用6#溶剂油为提取溶剂,微波功率560 W,提取时间100 s,可获得最佳提取效果。     

番茄红素的生物学功能及制取方法

番茄红素是抗氧化性强的天然类胡萝卜素,因其特殊的生物学特性,成为保健食品研究的热点。现对番茄红素的理化性质、保健功能及目前主要的制取方法作一综述,并对番茄红素开发应用前景进行分析。     

番茄红素提取工艺新探索

番茄红素是一种非常重要类胡萝卜素,其优越生理功能正日益引起人们关注,其提取方法研究也日趋活跃和成熟。该文报道外加碱和纤维素酶提高番茄中番茄红素提取率工艺,确定酶的最佳添加量、最佳作用时间、最佳酶解pH值及浓缩番茄红素最佳条件。     

番茄红素提取工艺及稳定性研究

番茄红素是一种非常重要的类胡萝卜素,其优越的生理功能正日益引起人们的关注,提取方法也日趋活跃和成熟。本文研究了加碱和纤维素酶提高番茄中番茄红素提取率的工艺,确定了酶的最佳添加量、酶的最佳作用时间、最佳酶解PH值及不同防腐剂对番茄红素的影响。     

番茄红素的研究进展

综述了番茄红素的生理功能及其机理、提取工艺、稳定性等方面的研究,为番茄红素的深入研究积累了基础性资料。     

Innovative extraction procedure for obtaining high pure lycopene from tomato

Many researchers have studied the biological effects of carotenoids and the more appropriate procedure for extracting them from vegetable sources. In this work we propose a rapid and low-cost procedure to extract lycopene from tomato in order to by-pass the problems related to the high cost of this molecule. Following this procedure we have obtained over 95% pure all-trans-lycopene checked by DAD-HPLC coupled with mass-spectrometer equipped with APCI source and by UV–Vis spectroscopy. Moreover, in order to evaluate the effectiveness of this procedure, we have assayed the capacity of the extracted lycopene to inhibit proliferation in T-lymphocyte jurkat J32 cells in comparison with authentic standard all-trans-lycopene. On this cellular line both standard lycopene and extracted lycopene tended to be dose-dependent but this latter seems to be more active even at lowest concentration.     

Lycopene extraction from tomato processing waste using ultrasound and cell-wall degrading enzymes

The tomato processing wastes are rich in lycopene pigment, which can be consumed as a natural food colorant and bioactive ingredient. The present study investigates the appropriateness of ultrasound pretreatment and enzymatic treatment with cellulase and pectinase enzymes to extract lycopene pigment from tomato processing wastes using response surface methodology (RSM). To achieve this goal, a central composite design consisting of four independent variables including cellulase concentration (0–10%), pectinase concentration (0–5%), ultrasonic time (0–60 min) and pH (3.5–5.5) was used to examine the influences of these process variables on the lycopene extraction. The second order model of lycopene extraction obtained from RSM analysis had the p value less than 0.001 and represented a coefficient of determination (R²) of 93.82%. Thus, a satisfactorily agreement between experimental and predicted values for lycopene content obtained by the second order model was observed. In addition, the Fourier Transform Infrared spectroscopy results did not show any destruction of functional groups of the investigated extracts containing lycopene pigment. Scanning electronic microscopy images from the remaining tomato processing wastes after treatment with more lycopene content extraction demonstrated more porous structure. These results implied that ultrasound-assisted enzymatic extraction was an efficient extracting method.     

Extraction of Lycopene from Tomato Paste by Ursodeoxycholic Acid Using the Selective Inclusion Complex Method

Lycopene, a precursor of β‐carotene with well‐known antioxidant activity and powerful health properties, can be found in many natural products such as tomato (Lycopersicon esculentum), watermelon, red pepper, and papaya. Many separation methods have been reported for extracting lycopene from its sources. The inclusion complex is an effective method for extraction and purification of organic chemicals. This procedure has 2 main components: host and guest molecules. In this study, lycopene (guest) was extracted from tomato paste by ursodeoxycholic acid, the inclusive agent (host). The molecular structure of the extracted lycopene was then confirmed by ¹HNMR and its purity was evaluated using high‐performance liquid chromatography and UV‐Vis spectrophotometry methods, in comparison with a standard product. The results indicated that the proposed separation method was very promising and could be used for the extraction and purification of lycopene from tomato paste.     

富含番茄红素植物油的研究

番茄红素是一种脂溶性的天然色素,具有较强的抗氧化和防癌、抗癌作用。采用真空冷冻干燥技术将番茄制成粉,并利用植物油脂将番茄粉中的番茄红素提取出来。研究了在不同萃取液、时间、温度、料液比等因素下的提取效果,确定了最佳的提取工艺条件。为进一步开发富含天然色素功能性油脂奠定了基础。     

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