番茄红素的优化萃取及微胶囊化分析-食品科学专业论文.docx

新疆农业大学硕士学位论文 新疆农业大学硕士学位论文 番茄红素优化萃取与微胶囊化研究 番茄红素优化萃取与微胶囊化研究 PAGE PAGE 11 PAGE PAGE 10 番茄红素的优化萃取及微胶囊化研究 摘 要 本文以新疆地产的新鲜番茄为原料 研究了微波浸提 微波浸提与热搅拌浸提相结 合等不同方法对番茄红素提取效果的影响 经研究确定了番茄红素的最佳提取工艺及最 适的参数 即最佳提取工艺为微波浸提与热搅拌浸提相结合 最优条件为 微波火力 40% 辐射时间 15s 热搅拌浸提时间为 7min 液料比为 10 1 提取率可达 97.89% 同时 针对番茄红素不稳定的特性 研究了番茄红素的微胶囊化 以期提高其对光 热 氧等的稳定性 通过研究确定了番茄红素微胶囊化最佳方法及相关的最优工艺参数 即 最优提取方法为喷雾冻凝法 最优壁材为复合膜 壁材与芯材之比为 2 1 乳化剂浓 度为 0.3%,料液温度为 45喷雾压力为 3Mpa 包埋率达 79.60% 试验采用气相色谱 分析微胶囊内外溶剂残留 采用紫外分光光度法 高效液相色谱等到分析检测手段 对 番茄红素微胶囊进行了定性 定量分析 并对各种条件下的稳定性进行比较全面的研究 研究结果表明 番茄红素经微胶囊化后贮藏稳定性大为改善 为番茄制品的护色与安全 贮藏提供了参考和依据 关键词 番茄红素 微波浸提 微胶囊化 稳定性 Studies on Excellent Extraction Technology and Microencapsulation of Lycopene Zhao Xiaoyan(Food science) Supervised by Assi-pro Feng Zuoshan Abstract The paper used fresh tomato produced in Xinjiang as raw material to study excellent extraction rate of lycopene by microwave irradiation ,and combining with hot beating extraction,by the experiment ,we determined the optimum extracting technology and technological conditions,namely, the optimum technology was microwave irradiation combining with hot beating extraction, the optimum conditions were microwave power 40%,microwave irradiation time 15s,hot beating extraction time 7min,ratio of material to extractant 10:1, extraction rate 97.89%.In addition,because of unstability of lycopene ,we studied mircoencapsulation of lycopene to improve its stability for light,heat,oxygen etc.And by the experiment,we determined the optimum way of microencapsulation and relevant technological conditions:the optimum way was the spray freezing method,the best wall material was compound films,ratio of wall material and core material :2:1, and emulsion was 0.3%,material and liquid temperature was 45 ,spray pressure was 3Mpa, microencapsulation rate of lycopene was 79.60%.In this study,gas chromatography(GC) was used to analyse remnant solvent of lycopene which was microencapsulated,utraviolet spertrum high performance