Nghiên cứu quy trình tách chiết carotenoid từ quả cà chua

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Tác giả: Đình Trọng Đào, Thị Kim Hoa Đinh, Hồng Sơn Lưu, Ngọc Mai Phạm, Thị Phương Phạm, Thị Lượng Tạ, Văn Chí Trần, Thị Chung Trịnh

Ngôn ngữ: vie

Ký hiệu phân loại: 635.642 *Tomatoes

Thông tin xuất bản: Khoa học và Công nghệ (Đại học Thái Nguyên), 2018

Mô tả vật lý: 165-169

Bộ sưu tập: Metadata

ID: 491339

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Carotenoid has been used extensively in the field of cosmetics and food. The main raw material for production is the plant extraction. The purpose of the study is to investigate single-element of temperature for drying material, the ratio of material/ solvent extraction (kerosene ete 60 - 90), the extraction temperature influenced the extraction process of carotenoid from tomatos, resulting in 60°C, 1/10 (w/v) and 55°C. On the basis of investing the factors affecting the extraction condition by applying Box-Behnken design, we found the optimal condition for the extraction process of carotenoid from tomatoes using material drying temperature of 58.62°C, a ratio of material/ solvent of 1/10 (w/v), extraction temperature of 55°C for relative carotenoid concentration of 12,95 mg/ 100 grs. Experimental result showed a high degree of compatibility with the model. Initial application of lipstick production had good results.Nghiên cứu quy trình tách chiết carotenoid từ quả cà chua. Trên cơ sở khảo sát các yếu tố ảnh hưởng đến điều kiện chiết tách bằng phương pháp quy hoạch thực nghiệm Box-Behnken đã tìm được điều kiện tối ưu quá trình tách chiết carotenoid từ các chua sử dụng nhiệt độ sấy nguyên liệu 58,62°C, tỷ lệ nguyên liệu/dung môi là 1/10, nhiệt độ tách chiết 55°C cho hàm lượng carotenoid là 12,95mg/100g. Quá trình thực nghiệm cho kết quẩ có độ tương thích cao với mô hình.

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