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投稿时间：2016-11-14
投稿时间：2016-11-14
中文摘要: 紫外线可导致番茄红素降解和氧化。利用超声波提取技术，乙醇为溶剂提取绿茶中紫外线吸收剂，经L9（34）正交试验优化提取工艺，研究绿茶提取物对番茄红素抗紫外线保护作用，并通过拉曼光谱技术考察绿茶提取物对番茄红素结构的影响。结果表明：最佳提取工艺为乙醇浓度为70%，超声温度50℃，超声时间40 min，超声功率160 W，番茄红素经绿茶中紫外线吸收剂保护后紫外灯照射损失率仅为19.10%；拉曼光谱显示，绿茶中紫外线吸收剂与番茄红素的复合没有改变原番茄红素的结构，可作为番茄红素光保护剂用以提高其稳定性。
Abstract:Ultraviolet radiation（UV）could lead to lycopene degradation and oxidation.The ultrasonic extraction technology were used to extract the absorbers in green tea，the technology were also modified by L9（34）orthogonal experiment and observed the effect on structure of green tea extract on lycopene by Raman spectroscopy technique.The result of orthogonal test showed that when the alcohol concentration was 70%，ultrasonic temperature was 50℃，ultrasonic time continued 40 min，and the ultrasonic power was 160 W could make the loss of lycopene by ultraviolet declined into 19.10%.Raman spectroscopy showed that the original lycopene structure was not changed by green tea UV absorbers and complex of lycopene，and lycopene could be light protective agents to improve the stability of lycopene.
文章编号：201722005 中图分类号： 文献标志码：
基金项目:辽宁省高等学校优秀人才支持计划（LJQ2013113）；辽宁省自然科学基金项目（20170540822）
| Author Name | Affiliation |
| ZHAO Xiu-hong，REN Jian-jun，QI Bing-jie，GONG Xun，LIU Xiao-di | College of Grain，Shenyang Normal University，Shenyang 110034，Liaoning，China |
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