【作者】 王伟华；

【导师】 于国萍；

【作者基本信息】 东北农业大学 ， 食品化学， 2004， 硕士

【摘要】 本论文对番茄红素的提取、分离和纯化条件以及稳定性和功能性质进行了较为系统的研究，为番茄红素实现工业化生产提供了理论基础。 通过实验确定了微波提取法制备番茄红素的实验条件。最佳条件为：提取温度：20℃；pH值：6；提取溶剂为丙酮；微波功率级数：2级；萃取时间：40s；液固比：3：1；提取级数：3级。在此条件下，番茄红素的提取率为95％。 采用柱层析法分离纯化色素，实验条件为：吸附剂：100～200目层析硅胶；常温下吸附，洗脱；番茄红素油树脂与丙酮的比例为1：10；洗脱剂为丙酮；洗脱流速为3.5mL／min；高效液相色谱（HPLC）的色谱条件为：色谱柱：C—18；流动相：甲醇：乙腈：二氯甲烷=45：10：45；流速：0.6mL／min；紫外-可见光检测器；波长为：472nm。在此条件下，实验的重现性较好，番茄红素的回收率在90％以上。最终得到含1.6％番茄红素的番茄油树脂。 番茄红素的稳定性实验表明：番茄红素经分离纯化后稳定性大大提高，色素对光、热、碱、金属离子Fe³⁺和Cu²⁺的稳定性差。加入氧化剂略有破坏作用，加入还原剂影响不大；添加抗氧化剂和防腐剂均能起到保护色素的功效。番茄红素具有一定的抗氧化和抗癌作用。番茄红素用于饮料、奶油和冰淇淋等食品中色泽柔润，着色效果较好。更多还原

【Abstract】 This paper mainly dealt with the extraction, separation and purification conditions of Lycopene and stability and function of the pigment. The study laid theoretical foundation for industrialization manufacture.Through experiments, the optimum extraction conditions of microwave extraction were obtained. The optimum conditions were that extraction temperature : 20 C; pH : 6 ; extraction solvent: Acetone ; the number of microwave power : 2 ; extraction time : 40s ; ratio of liquor and material=3:l ; the number of extraction : 3 . As a result, the yield of the extracted pigment achieved 95%.The optimum separation and purification conditions of Lycopene by column chromatogram were obtained. Absorbent: 100~200 silica gel; adsorption and desorption at normal temperature; ratio of Lycopene oleoresin and Acetone=l:10; desorption solvent : Acetone ; the flow rate on adsorption : 3.5mL/min ; HPLC conditions : chromatogrom column : C-18 ; flow phase: methanol: acetonitrile : dichloromethnae =45 : 10 : 45 ; the flow rate of transport solution : 0.6mL/min ; UV examiner ; wavelengh : 472nm . As a result, reappearition of experiment is good. The reproductive result of Lycopene : 90% ; 1.6% of Lycopene of tomato oleoresin were obtained .The stability of Lycopene had obviously enhanced after separation and purification. It is sensitive to light , heat , alkali , metal ion Fe3+ , Cu2+ , oxidants had destructive effect on Lycopene , reducing Agents had hardly effect . Antioxidion and preservative had protective effect. Lycopene had the effect of antioxidion and anticancer. The pigment showed preserve-stability and high - colored capacity in ice cream, beverage and cream.更多还原