韩春然,修伟业,李广志,黎晨晨,遇世友,刘晓飞.复合助溶剂对果汁中番茄红素溶出量的影响[J].包装工程,2021,42(1):32-38.
HAN Chun-ran,XIU Wei-ye,LI Guang-zhi,LI Chen-chen,YU Shi-you,LIU Xiao-fei.Effect of Compound Co-solvent on Lycopene Dissolution in Fruit Juice[J].Packaging Engineering,2021,42(1):32-38. |
| 复合助溶剂对果汁中番茄红素溶出量的影响 |
| Effect of Compound Co-solvent on Lycopene Dissolution in Fruit Juice |
| 投稿时间：2020-05-14 |
| DOI：10.19554/j.cnki.1001-3563.2021.01.005 |
| 中文关键词: 番茄红素 溶解性 果汁 助溶剂 响应面优化 |
| 英文关键词: Lycopene solubility fruit juice co-solvent response surface optimization |
| 基金项目:黑龙江省教育厅科研项目(17XN069);哈尔滨商业大学科研项目(2019SPCX001);哈尔滨商业大学科研项目(YJSCX2019-566HSD) |
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| 中文摘要: |
| 目的 解决以水为载体的番茄红素饮料中番茄红素含量低的问题，以期增加番茄红素的溶出量。方法 以番茄汁的番茄红素溶出量为指标，通过单因素及响应面实验优化工艺条件。结果 当蔗糖酯添加量(均以质量分数计)为0.163%，单甘脂添加量为0.027%，火麻油添加量为0.71%时，番茄果汁中番茄红素的溶出量为(27.90±0.03)μg/mL，番茄红素溶出量为相同工艺条件下未添加助溶剂的2倍以上。 结论 复合助溶剂可以有效提升以水为载体的番茄果汁中番茄红素的溶出量。 |
| 英文摘要: |
| The work aims to solve the low lycopene content in the water-based lycopene juice and increase the dissolution of lycopene. The prescription conditions were optimized by single factor and response surface experiments with the dissolution concentration of lycopene in juice as indicator. The optimum conditions of the co-solvent were as follows:the additive amount (mass fraction) of sucrose was 0.163%, the additive amount (mass fraction) of monoglyceride was 0.027%, and the additive amount (mass fraction) of hemp oil was 0.710%, the dissolution of lycopene in tomato juice was (27.90±0.03)μg/mL, compared with the juice without the co-solvent under the same process conditions, the dissolution of lycopene was more than twice. The compound co-solvent can effectively improve the dissolution of lycopene in tomato juice. |
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