1、摘 要番茄红素是类胡萝卜素的一种，属于脂溶性的类胡萝卜素，主要存在于茄科植物西红柿的成熟果实中，是植物中所含的一种天然色素，番茄红素是一种不含氧的类胡萝卜素，是成熟番茄中主要的色素。番茄红素不仅具有抗癌，降低核酸损伤、预防心血管疾病、抑制基因突变，降血脂及提高免疫力等多种生物学作用，而且还是在自然界植物中发现的最强的抗氧化剂之一，并被FAO/WHO列入食品添加剂名单之中。研究表明，番茄红素的抗氧化能力是-胡萝卜素的2倍多，维生素E的100倍，是自然界最强的延缓衰老的抗氧化剂，除此之外，番茄红素还可以抑制多种肿瘤的发生发展，如前列腺癌、食管癌、白血病、肉瘤等因此番茄在食品加工与应用等领域有广泛的
2、应用前景。目前，对于番茄红素的提取主要有传统的有机溶剂提取法及超声波提取法和微波提取法等，而传统的有机溶剂提取法仍是国内外大多数采用的番茄红素提取方法，此方法提取率较低，且纯度较低，故需要提高番茄红素的提取率，新型的番茄红素提取的方法有超临界CO2流体萃取法及高压脉冲电场辅助提取法等。本研究以市售番茄为原料，以超声波辅助法提取番茄红素，以番茄红素提取率为评价指标，在单因素试验的基础上，再利用响应面法进一步优化了番茄红素的提取工艺；并建立羟基自由基及DPPH的生成体系，对番茄红素进行了抗氧化性研究，并与Vc的抗氧化性进行了比较。结果表明，番茄红素的最佳提取工艺条件为：超声波辅助提取时间为15mi
3、n，提取温度为45、料液比为1：7、提取时间为63min、提取pH值为8.0，在此条件下对菠萝蜜皮进行3次番茄红素的提取，其番茄红素的平均提取率为64.84%。抗氧化试验结果显示，番茄红素对DPPH及羟自由基有较好的清除效果，且随着菠萝蜜皮果胶浓度的提高对DPPH及羟基自由基的清除能力也逐渐增强，在番茄红素的添加量为1.2mL时对DPPH的最大清除率为83.74 %，在番茄红素的添加量为1.8mL时对羟基自由基（OH）最大清除率为45.69 %，在同样的条件下，番茄红素的清除效果与Vc的清除效果相近。关键词：菠萝蜜皮果胶；响应面分析；抗氧化试验AbstractLycopene is a kin
4、d of carotenoids, which belongs to fat-soluble carotenoids. It mainly exists in the mature fruit of tomatoes of Solanaceae plants. Lycopene is a natural pigment contained in plants. Lycopene is an oxygen-free carotenoid and the main pigment in mature tomatoes. Lycopene not only has many biological f
5、unctions, such as anti-cancer, reducing nucleic acid damage, preventing cardiovascular disease, inhibiting gene mutation, lowering blood lipid and improving immunity, but also is one of the strongest antioxidants found in natural plants, and is listed as food additives by FAO/WHO. Studies have shown
6、 that the antioxidant capacity of lycopene is more than twice that of beta-carotene and 100 times that of vitamin E, which is the strongest antioxidant to delay aging in nature. In addition, lycopene can also inhibit the occurrence and development of a variety of tumors, such as prostate cancer, eso
7、phageal cancer, leukemia, sarcoma and so on. Therefore, tomatoes have broad application prospects in food processing and application. At present, the extraction of lycopene mainly includes traditional organic solvent extraction method, ultrasonic extraction method and microwave extraction method, wh
8、ile the traditional organic solvent extraction method is still the most widely used extraction method of lycopene at home and abroad. This method has low extraction rate and low purity, so it is necessary to improve the extraction rate of lycopene. The new extraction method of lycopene is supercriti
9、cal C. Fluid extraction of oxygen and assisted extraction by high voltage pulsed electric field were studied.In this study, lycopene was extracted from commercially available tomatoes by ultrasound-assisted extraction, and the extraction rate of lycopene was used as the evaluation index. On the basi
10、s of single factor experiments, the extraction process of lycopene was further optimized by response surface methodology. The production system of hydroxyl radicals and DPPH was established, and the antioxidant activity of lycopene was studied, and the antioxidant activity of lycopene was compared w
11、ith that of Vc. Comparison.The results showed that the optimum extraction conditions of lycopene were as follows: extraction time was 15 min, extraction temperature was 45 C, solid-liquid ratio was 1:7, extraction time was 63 min, extraction pH value was 8.0. Under these conditions, lycopene was ext
12、racted three times from pineapple honey peel, and the average extraction rate of lycopene was 64.84%. The results of antioxidant test showed that lycopene had a good scavenging effect on DPPH and hydroxyl radicals, and the scavenging ability of DPPH and hydroxyl radicals increased gradually with the
13、 increase of pectin concentration in pineapple honey peel. The maximum scavenging rate of DPPH was 83.74% when lycopene was added at 1.2 mL, and the maximum scavenging rate of hydroxyl radicals (. OH) when lycopene was added at 1.8 mL. 45.69%. Under the same conditions, the scavenging effect of lyco
14、pene was similar to that of vitamin C.Key words: pineapple honey peel pectin; response surface analysis; antioxidant testIII目 录摘 要IAbstractII目 录I1 前言11.1 番茄红素概述11.2 番茄红素提取方法11.2.1有机溶剂提取法11.2.2 超声波提取法11.2.3 微波提取法21.3 番茄红素功能及应用21.4 番茄红素国内外进展21.5研究目的及意义32 材料与方法42.1 原料42.2 试验试剂42.3 仪器设备42.4 番茄红素的提取试验方法4
15、2.4.1 样品预处理42.4.2 番茄红素标准溶液的配制及标准曲线绘制42.4.3 番茄红素的提取及其含量的测定52.4.4 超声波辅助提取时间的确定52.4.5 单因素水平的确定52.4.6 响应面试验62.4.7 番茄红素抗氧化活性试验63 结果与分析83.1茄红素标准曲线的绘制83.2 番茄红素的提取83.2.1 超声波辅助提取时间的确定83.2.2 提取温度对番茄红素提取率的影响93.2.3 提取时间对番茄红素提取率的影响93.2.4 提取pH值对番茄红素提取率的影响103.2.5 料液比对番茄红素提取率的影响113.3 响应面分析法优化红菇多糖的提取工艺113.3.1 回归模型的建
16、立及方差分析113.3.2 响应面数据分析及红姑多糖最佳提取工艺研究133.4 番茄红素抗氧化性能的测定143.4.1 番茄红素对DPPH清除能力的测定143.4.2 番茄红素对羟基自由基（OH）清除能力的测定15结 论17致 谢18参考文献191 前言1.1 番茄红素概述番茄红素（Lycopene）最早出现在1875年，是类胡萝卜素（Carotenoid）的一种，属于脂溶性的类胡萝卜素，主要存在于茄科植物西红柿的成熟果实中1-2，是植物中所含的一种天然色素，自然界中番茄红素主要存在于番茄、西瓜、李子、桃和木瓜等水果中3，番茄红素由于人体内不能合成，因此只能通过饮食的方式获取。它是目前在自然界的植物中被发现的最强抗氧化剂之一，富含维