Periago María Jesús, Rincón Francisco, Agüera Maria Dolores, Ros Gaspar
Departamento de Tecnología de los Alimentos, Nutrición y Bromatología, Facultad de Veterinaria, Universidad de Murcia, Campus de Espinardo, 30071 Murcia, Spain.
J Agric Food Chem. 2004 Sep 22;52(19):5796-802. doi: 10.1021/jf049345h.
A simple mixture process design based on the comparison of both quadratic and special cubic models and involving three mixture components (hexane/acetone/ethanol) as a solution for extracting lycopene from raw tomato, tomato sauce, and tomato paste was used to confirm the hypothesis that lycopene extraction rates are a function of the solvent used during the extraction process. Conventional criteria (p </= 0.15) were used to identify influencing effects in each model. Although the major component used in lycopene extraction was hexane, there was a positive secondary synergistic interaction of hexane with ethanol (all sample types) and with acetone (tomato paste samples); this suggests that a mixture including all three components is essential for optimizing the extraction process. The partial special cubic model yielded three stationary points, indicating the concentrations of hexane, acetone, and ethanol required to optimize lycopene extraction in raw tomato, tomato sauce, and paste.
基于二次模型和特殊三次模型比较的简单混合过程设计，涉及三种混合成分（己烷/丙酮/乙醇）作为从生番茄、番茄酱和番茄糊中提取番茄红素的溶液，用于证实番茄红素提取率是提取过程中所用溶剂的函数这一假设。采用传统标准（p≤0.15）来识别每个模型中的影响效应。尽管番茄红素提取中使用的主要成分是己烷，但己烷与乙醇（所有样品类型）以及与丙酮（番茄酱样品）存在正向的二次协同相互作用；这表明包含所有三种成分的混合物对于优化提取过程至关重要。部分特殊三次模型产生了三个驻点，表明了在生番茄、番茄酱和番茄糊中优化番茄红素提取所需的己烷、丙酮和乙醇的浓度。
Zotero 插件