番茄紅色素的提取Extractionoflycopanthin課程導入番茄紅素lycopene在食品加工中Extractionoflycopanthin保健食品的原料Rawmaterialsforhealthfoods色素pigments課程導入番茄紅素lycopene全球推出400多種含有番茄紅素的新產品Morethan400newproductscontaininglycopenehavebeenlaunchedworldwide食品Food補充劑lycopene化妝品lycopene最受歡迎課程導入番茄紅素lycopene歐洲的“新穎食品”批準"NovelFood"approvalinEurope美國的GRAS身份UnitedStates'sGRASstatus最受歡迎Mostpopular課程導入番茄紅素lycopene將番茄紅素應用于食品中，既保持了食品的營養又豐富了其保健功能。Theapplicationoflycopeneinfoodnotonlymaintainsthenutritionoffoodbutalsoenrichesitshealthcarefunction.CourseimportlycopeneTheapplicationoflycopeneinfoodnotonlymaintainsthenutritionoffoodbutalsoenrichesitshealthcarefunction.番茄紅色素的提取課程導入番茄紅素的提取分離方法0102有機溶劑提取法酶反應法03040506人工合成法超臨界CO2萃取法微波法微生物發酵法ExtractionoflycopanthinCourseimportExtractionandseparationmethodoflycopene0102OrganicsolventextractionmethodEnzymaticreactionmethod03040506SyntheticmethodSupercriticalCO2extractionMicrowavemethodMicrobialfermentation番茄紅色素的提取課程導入萃取是利用溶質在互不相溶的，兩相之間分配系數的不同而使溶質得到純化或濃縮的技術。CourseimportExtractionisatechnologythatpurifiesorconcentratessolutesbyusingthedifferentpartitioncoefficientsbetweenthetwophasesthatareimmisciblewitheachother.

3回流提取

1預處理

4離心分離

量取2.5倍左右的乙酸乙酯

50℃～70℃下浸提1h

1小時

離心管應對角線等重放置

色素濃縮液

成品

2離心

離心分離10分鐘

5脫溶

6結果觀測分析

3Refluxextraction

1pretreatment

4Centrifugation

Measureabout2.5timestheamountofethylacetate

50°C~70°CImmersion1h

1hour

Thecentrifugetubeshouldbeplaceddiagonallyequal

Pigmentconcentrate

finishedproduct

2Detachment

Centrifugefor10min

5Dissolving

6ObservationandanalysisofresultsPART01預處理pretreatmentPART02離心DetachmentPART03回流提取RefluxextractionPART04離心分離Centrifugation

綜合利用

量取2.5倍左右的乙酸乙酯ComprehensiveutilizationMeasureabout2.5timestheamountofethylacetatePART05脫溶DissolvingPART06結果觀測分析Observationandanalysisofresults番茄紅色素的提取課程小結番茄紅素是一類重要的胡蘿卜素，具有抗氧化、抗腫瘤、保護心血管和增強免疫力等作用。CoursesummaryLycopeneisanimportantclassofcarotenthathaveantioxidant,antitumor,cardiovascularandimmunity-enhancingeffects.思考題e7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF54247A2055AECC4CE6D58CD94F8E4FC62C4D4F76B6FB9024C5B91C3BA3CB21B14791C30FBC5210D3C52083BD1D75B2FBD63FF163BE518A3C134F4為什么要采用回流浸提法提取番茄紅色素?因為在提取番茄紅色素的溫度條件下乙酸乙酯容易揮發，如果不采用回流浸提，在提取的過程中乙酸乙酯會因為蒸發消耗，這就需要不斷地補充乙酸乙酯的量，不僅操作煩瑣而且浪費試劑。回流浸提可以使乙酸乙酯蒸氣冷凝后再回到燒瓶內反復循環使用。Foodforthoughte7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF54247A2055AECC4CE6D58CD94F8E4FC62C4D4F76B6FB9024C5B91C3BA3CB21B14791C30FBC5210D3C52083BD1D75B2FBD63FF163BE518A3C134F4Whyislycopeneextractedbyrefluxextraction?Becauseethylacetateiseasytovolatilizeunderthetemperatureconditionsofextractinglycopanthin,ifrefluxextractionisnotused,ethylacetatewillbeconsumedduetoevaporationintheextractionprocess,whichrequirescontinuousreplenishmentoftheamountofethylacetate,whichisnotonlycumbersometooperatebutalsowastesreagent.Refluxextractioncancondensetheethylacetatevaporandthenreturnittotheflaskforrepeatedrecycling.思考題thoughte7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF54247A2055AECC4CE6D58CD94F8E4FC62C4D4F76B6FB9024C5B91C3BA3CB21B14791C30FBC5210D3C52083BD1D75B2FBD63FF163BE518A3C134F4提取番茄紅色素前為何要進行離心?WhydoIneedtocentrifugebeforeextractinglycopene?

離心的目的是脫除水分，便于下一步乙酸乙酯對于番茄紅素的浸提。Lycopeneisanimportantclassofcarotenthathaveantioxidant,antitumor,cardiovascularandimmunity-enhancingeffects.思考題thoughte7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF54247A2055AECC4CE6D58CD94F8E4FC62C4D4F76B6FB9024C5B91C3BA3CB21B14791C30FBC5210D3C52083BD1D75B2FBD63FF163BE518A3C134F4影響番茄紅素提取的因素主要有哪些?Whatarethemainfactorsaffectinglycopeneextraction?影響番茄紅素提取的因素主要有番茄的打碎程度、乙酸乙酯的用量及浸取次數、浸提溫度、浸提時間、攪拌強度等。Themainfactorsaffectinglycopeneextractionarethedegreeofcrushingoftomatoes,theamountofethylacetateandthenumberofextractions,theextractiontemperature,theextractiontime,andthestirringintensity.Foodforthoughte7d195523061f1c0c2b73831c94a3edc981f60e396d3e182073EE1468018468A7F192AE5E5CD515B6C3125F8AF6E4EE646174E8CF0B46FD19828DCE8CDA3B3A044A74F0E769C5FA8CB87AB6FC303C8BA3785FAC64AF54247A2055AECC4CE6D58CD94F8E4FC62C4D4F76B6FB9024C5B91C3BA3CB21B14791C30FBC5210D3C52083BD1D75B2FBD63FF163BE518A3C134F4Whatarethemainfactorsaffectinglyc