番茄红素的提取及抗氧化协同作用的研究-食品科学专业论文.docx

II II 0.0050%、0.0075%茶多酚与 0.0025%的番茄红素复配使用，能使猪油的氧化诱导 期延长 49%、120%、122%。柠檬酸和 EDTA 对番茄红素在菜籽油和猪油中的抗 氧化都有协同增效作用，且在猪油中效果优于菜籽油，可考虑将其作为番茄红素 抗氧化作用的增效剂。 关键词：番茄红素；微波辅助提取；超高压；抗氧化作用；协同效应 PAGE PAGE IV ABSTRACT Lycopene is a kind of natural carotenoid which has the function of various health cares, such as decreasing the risk of cancer, increasing immunity and deferring decrepitude etc, so lycopene has received much attention in recent years. The aim of this paper is to investigate the technologic processes and conditions by which oleoresin is extracted from natural tomatoes with microwave assisted extraction and high hydrostatic pressure processing, then it is purified into lycopene crystal. Lycopene antioxidant activity in edible oils and synergisitic effect with other antioxiadant is also studied. The method for extraction of lycopene in fresh tomatoes was developed. Lycopene was first saponated, dehydrated by alcohol, extracted by assisted microwave, and then re-crystallization. Compared with centrifugal dehydration and vacuum drying, ethanol dehydration led to a less reduction of lycopene and could also improve the purity of the extracted lycopene. Saponification by 0.5M sodium hydroxide was useful in removing non-polarized impurities, in which saponification time was 3h. After the pre-treatments, quantity of lycopene extraction increased by 76.3%. Based on single factor tests, the optimum conditions of lycopene extracted from fresh tomatoes were obtained through Box-benhnken central combination design and RSM, and developed the predictive polynomial quadratic equations model between response value and factors. The optimum extraction condition of lycopene was as follows: microwave power 500W, extraction time 160s, ratio of tomato paste to solvents 8.2 mL/g and extraction times 3, under these conditions lycopene yiled was up to 3.047 mg/g, and microwave power and ratio of tomato paste to solvent had significant effects on lycopene extraction. Compared with solvent extracti