番茄籽油精炼过程中番茄红素含量变化的研究

Study on lycopene content change of tomato seed oil during refining

摘要: 以番茄籽压榨油为原料,采用分光光度法测定番茄籽油中番茄红素在精炼过程中的含量变化。结果表明,番茄红素在精炼各工序均有损失,且脱色>碱炼>水洗>脱臭,碱炼和脱色过程损失分别为17.88%和75.39%。碱炼过程,当碱液浓度升高(8.5%~11.5%),油中番茄红素残留量会降低。脱色过程,增加白土用量或升高脱色温度,油中番茄红素残留量都会减少,当白土用量为2%、脱色温度为100℃时,番茄红素脱除率最高;脱色5min后油中番茄红素残留量无明显变化。

Abstract: Pressed tomato seed oil was used as the raw material to refine.The losses of lycopene content in oil during refining were measured by spectrophotometry.Result showed that:lycopene content decreased during refining, and decrease rate in bleaching > neutralization > washing > deodorization.These losses of lycopene content during neutralization and bleaching were 17.88% and 75.39%.During neutralization, while the alkaline concentration raised from 8.5% to 11.5%, the residual lycopene decreased.During bleaching, lycopene losses increased while the amount of clay increased or temperature rose.There was no significant change for residual lycopene after 5min when bleaching temperature was 100℃ and the usage of clay was 2%, which meaned the lycopene was removed effectively.