摘要
本研究采用乙醇酶法是从番茄中提取番茄红素,研究了酶和乙醇浸取提取方法,并对番茄红素的提取条件作了研究,确定了较佳工艺条件。
Lycopene was extracted from tomato in this experiment. This paper tested and analyzed the properties of lycopene, and researched extractive conditions. Its optimum extractive solvent and technological conditions were determined.
出处
《中国食品添加剂》
CAS
2005年第5期23-25,43,共4页
China Food Additives
关键词
番茄
番茄红素
提取
Tomato, Lycopene, Extraction
