高顺式番茄红素制备工艺研究

Study on preparation of high cis lycopene

中文关键词:  番茄红素  脂肪酸  微波  顺式占比  稳定性

英文关键词:lycopene  fatty acids  microwave  ratio of cis lycopene  stability

中文摘要:

      目的 研究高顺式番茄红素制备工艺。方法 以全反式番茄红素为原料, 脂肪酸为溶剂, 采用微波加热法对番茄红素进行异构化, 通过单因素和响应面实验优化番茄红素异构化条件。结果 制备高顺式番茄红素最佳条件为: 亚油酸和辛癸酸甘油酯以1:1 (V:V)比例添加3 mL, 催化剂二烯丙基二硫添加量80 mg/mL, 微波温度81℃, 微波功率600 W, 微波时间11 min。最佳条件下番茄红素顺式占比为40.19%±0.27%。稳定性实验表明, 温度越低, 番茄红素保留率越高, 等温条件下, 反式番茄红素最稳定, (5,9)-顺式番茄红素次之, 13-顺式番茄红素最不稳定。结论 本研究有效提高番茄红素顺式占比, 为含番茄红素功能产品的开发提供理论依据。

英文摘要:

      Objective To study the preparation technology of high cis lycopene. Methods Using all-trans lycopene as raw material and fatty acid as solvent, the isomerization of lycopene was carried out by microwave heating method. The isomerization conditions of lycopene were optimized by single factor and response surface experiment. Results The optimum conditions for preparing high cis lycopene were as follows: Linoleic acid and caprylic acid glyceride were added 3 mL at 1:1 (V:V) ratio, catalyst diallyl disulfide 80 mg/mL, microwave temperature 81°C, microwave power 600 W, microwave time 11 min. Under the optimal conditions, the proportion of lycopene cis-form was 40.19%±0.27%. The stability experiment showed that the lower the temperature, the higher the lycopene retention rate. Under isothermal conditions, trans lycopene was the most stable, followed by (5,9)-cis lycopene, and 13-cis lycopene was the most unstable. Conclusion In this study, the proportion of lycopene in cis is effectively increased, which provides a theoretical basis for the development of functional products containing lycopene.