Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India.
Department of Food Science and Technology, Guru Nanak Dev University, Amritsar 143 005, India.
Food Chem. 2017 Oct 1;232:316-321. doi: 10.1016/j.foodchem.2017.04.038. Epub 2017 Apr 7.
Lycopene extraction was optimized from watermelon pulp using response surface methodology using independent variables:solvent/meal ratio (4:1-12:1v/w), number of extractions (1-5), temperature (20-60°C) and extraction time (4-20min). Watermelon pulp had 59.95mglycopene/100g on fresh weight basis. The experimental values of lycopene with selected combinations of independent variables were 8.20-59.17mg/100g on fresh weight basis. The second order model obtained revealed a coefficient of determination (R) of 0.986, the standard error of 0.04, the root mean square error of 0.02 and a scattered plot between experimental and predicted values. The optimum solvent/meal ratio, number of extractions, temperature and extraction time were 10:1v/w, four, 50°C and 16min respectively. The optimum conditions of lycopene extraction were confirmed experimentally.
采用响应面法，以溶剂/料比（4:1-12:1v/w）、提取次数（1-5）、温度（20-60°C）和提取时间（4-20min）为自变量，对西瓜浆中番茄红素的提取进行了优化。西瓜浆的鲜重基础上的番茄红素含量为 59.95mg/100g。在所选择的自变量组合下，实验值的番茄红素含量为 59.17mg/100g 鲜重基础上。获得的二阶模型显示，决定系数（R）为 0.986，标准误差为 0.04，均方根误差为 0.02，实验值和预测值之间的散点图。最佳溶剂/料比、提取次数、温度和提取时间分别为 10:1v/w、四次、50°C 和 16min。实验证实了番茄红素提取的最佳条件。
