番茄酱需要经过预处理后才能用于制备高纯度的番茄红素.该文详细考察了预处理各因素对番茄红素提取率和纯度的影响,确定了制备高纯度番茄红素的最优工艺为:取100 g番茄酱,加入200 mL c(Na2CO3)=0.5 mol/L的水溶液于40 ℃皂化30 min,然后用稀硫酸将皂化液中和起泡至pH=4～5.离心分离,得到的固体部分用100 mL w(C2H5OH)=95%的乙醇处理10 min后,用有机溶剂进行提取.提取液在低温下结晶,制得的番茄红素质量分数达到了95%,整个过程的提取率为79%.
Pretreatment was an essential step for preparation of high purity lycopene from tomato paste. Thus, 100 g tomato paste was saponified by 200 mL of 0.5 mol/L sodium carbonate solution at 40 ℃ for 30 min. The solution was neutralized and bubbled by diluted sulfuric acid to pH = 4 -5. After centrifuging, the solid part was treated with 100 mL ethanol[ w（C2H5OH） = 95% ] for 10 min. Then, organic solvent was used to extract lycopene. The extract solution was crystallized at low temperature. The yield of lycopene reached 79% and purity 95%.