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番茄红素含量测定中提取方法研究

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采用紫外一可见分光光度法测定番茄酱中番茄红素的含量。在提取时间,提取次数,提取剂的选择等方面考察了影响番茄红素测定效果。试验结果表明:影响番茄酱中番茄红素的提取因素主次顺序为:料液比〉混合液〉提取时〉间提取次数:采用乙酸乙酯+乙醇(9+1)做提取剂,料液比为1:2,提取时间为30min.提取次数为1次,为番茄酱中番茄红素测定提取的最优组合。
The Research of Lycopene Extraction Method at Determination
Determination of lyeopene By UV - visible spectrophotometry. Investigated in the extraction time, the extraction times, the extraction agent select affect lycopene measuring effect. The results showed that: the impact ketchup lycopene extract factors order was: solid-liquid ratio〉 mixture agent〉 extract〉 extraction times; the optimal combination of measuring ketchup lycopene extract was ethyl acetate + ethanol (9+1), solid and liquid ratio of 1:2, the extraction time of 30 min, extraction times of 1.

lycopeneextraction time: extraction times: extraction agent

霍红英

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攀枝花学院,四川攀枝花617000

番茄红素 提取时间 提取次数 提取剂

2012

广东化工
广东省石油化工研究院

广东化工

影响因子:0.288
ISSN:1007-1865
年,卷(期):2012.39(18)
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