以番茄为原料,采用单因素分析结合正交设计试验的方法,研究番茄中番茄红素的超声-微波辅助提取工艺.同时,以合成抗氧化剂2,6-二叔丁基对甲酚(BHT)为阳性对照,采用清除1-1二苯基-2-苦肼基(DPPH·)法与羟自由基(·OH)法评价番茄中番茄红素抗氧化活性.结果表明:番茄中番茄红素超声-微波辅助提取的最佳工艺为:以体积比7∶1的乙酸乙酯-丙酮混昆合溶液为提取剂,料液比1∶17(g∶mL)超声温度50℃,微波功率325W,微波时间40s,超声时间40min.此工艺条件下,番茄红素提取率为1.293mg/g.番茄红素与BHT清除DPPH·的IC50分别为8.78 μg/mL与21.24 μg/mL;清除·OH的IC50分别为5.29 μg/mL与16.63 μg/mL,表明番茄红素具有很强的清除自由基能力,即具有很强的抗氧化活性.%The orthogonal experiments and single factor tests were employed to study the extraction of lycopene by ultrasonic-microwave assisted method.The antioxidant activity of lycopene from tomato was evaluated by DPPH · and · OH scavenging method in comparison with the antioxidant agent butylated hydroxytoluene (BHT).The results showed that,the optimized conditions were as follows:7/1 (V/V)ethylacetate/acetoneassolvent,solid-liquidratio 1 ∶ 17,temperature 50℃,ultrasonic power 325 W,microwave 40 seconds and ultrasonic 40 minutes.Under the optimum conditions,the extraction yield of lycopene was reached to 1.293mg/g.The DPPH · IC50 values of lycopene and BHT were 8.78 μg/mL and 21.24 μg/mL,respectively;and the · OH IC50value of lycopene and BHT was 11.8 μg/mL and 12.9 μg/mL,respectively.The results indicats that lycopene has strong scavenging free radicals ability (antioxidant activity).
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