Division of Food Science and Postharvest Technology, ICAR-Indian Agricultural Research Institute, New Delhi, 110 012, India.
Department of Food Science and Human Nutrition, School of Food and Agriculture, University of Maine, Orono, ME, 04469, USA.
Sci Rep. 2021 May 13;11(1):10273. doi: 10.1038/s41598-021-89772-6.
In this study, an underutilized citrus family fruit named grapefruit was explored for the extraction of lycopene using supercritical carbon dioxide (CO) extraction technique. An experimental design was developed using response surface methodology to investigate the effect of supercritical carbon dioxide (CO) operating parameter viz., pressure, temperature, CO flow rate, and extraction time on the extraction yield of lycopene yield from grapefruit. A total of 30 sets of experiments were conducted with six central points. The statistical model indicated that extraction pressure and extraction time individually, and their interaction, significantly affected the lycopene yield. The central composite design showed that the polynomial regression models developed were in agreement with the experimental results, with R of 0.9885. The optimum conditions for extraction of lycopene from grapefruit were 305 bar pressure, 35 g/min CO flow rate, 135 min of extraction time, and 70 °C temperature.
在这项研究中，我们探索了一种未充分利用的柑橘科水果——葡萄柚，以使用超临界二氧化碳（CO）萃取技术提取番茄红素。我们使用响应面法设计了一个实验，以研究超临界二氧化碳（CO）操作参数，如压力、温度、CO 流速和提取时间对从葡萄柚中提取番茄红素产量的影响。总共进行了 30 组实验，其中包括 6 个中心点。统计模型表明，萃取压力和萃取时间单独以及它们的相互作用都显著影响了番茄红素的产量。中心复合设计表明，所开发的多项式回归模型与实验结果一致，R 为 0.9885。从葡萄柚中提取番茄红素的最佳条件为：压力 305 巴、CO 流速 35 克/分钟、提取时间 135 分钟和温度 70°C。
