摘要
研究了在不同的提取液、提取温度、时间、物料比等因素下从番茄中提取番茄红素的效果 ,确定了最佳的浸取工艺条件 ,为进一步开发这种功能性天然色素提供理论依据。
Lycopene was extracted from tomato in this experiment.The influence of temperature,time, ratio of tomato to liquid on extraction process was studied.The optimum condition was obtained,which provided a solid theoretical basis for further efforts in utilizing this natural functional pigment.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第11期72-74,共3页
Food and Fermentation Industries
