利用有机溶剂萃取秋橄榄中的番茄红素,对影响萃取的诸因素,如萃取剂的种类、料液比、萃取温度和萃取时间等进行研究,并用响应面法优化提取工艺条件;另外,还研究了温度、光照、金属离子对秋橄榄番茄红素稳定性的影响。结果表明:用丙酮作萃取剂时,秋橄榄果实中番茄红素的提取效果最佳,优化后的萃取温度为52℃,萃取时间为2.1 h,料液比为1:21(g:mL)。验证实验发现,萃取量为(218.03±9.10)μg/g鲜重,与预测值较接近。秋橄榄果实中的番茄红素在高温、阳光直照、Fe3+存在的条件下十分不稳定。

Autumn olive fruit is rich in lycopene.The purpose of this study was to investigate the factors affects on the lycopene extraction from autumn olive fruit by organic solvent,including the type of solvent extraction,the ratio of liquid,the extraction temperature and time.The response surface methodology was used to optimize the extraction condition.At the same time,it was also investigated that the stability of lycopene was affected by temperature,light and metal ions.It was found that the best efficient organic solvent is acetone,the liquid ratio,extraction temperature and time were 1∶21,52°C and 2.1 h,respectively.Under the optimized conditions,the experimental value of extraction volume was(212.03 ± 11.10) μg/g FW and was in good agreement with the predicted value.The lycopene was unstable in higher temperature,directly under sun or with Fe3+.