粉末状预乳化番茄红素的制备

Preparation of Pre-Emulsified Lycopene Powder

摘要:

番茄红素是存在于番茄及其制品中的天然食用色素，因其具有多种生理活性而备受关注。但由于番茄红素不溶于水，其应用受到很大限制。对真空加热涂膜法制备粉末状预乳化番茄红素进行了研究，以粉末中番茄红素的水分散性、保留率和溶解速度为指标，通过单因素和正交实验研究了物料因素和操作因素对粉末状预乳化番茄红素的影响，确定其最佳制备工艺：复配乳化剂为蔗糖酯和单甘酯，质量复配比为3∶5，用量为总质量的4.5%，涂膜时间1.5 min，涂膜温度150 ℃，赋形剂可为糖粉、麦芽糊精或变性淀粉。按上述工艺制备的粉末状预乳化番茄红素中番茄红素质量分数可以达到3.35%，粉末色泽自然，溶解速度快，水分散性、乳液稳定性良好，其中顺式番茄红素占总番茄红素质量的58.53%。

Abstract:

Lycopene is a natural food colorant existing in tomatoes and tomato-based foods. It has attracted much attention due to its various physiological activities but the poor water-solubility limits its utilization in food technology. A vacuum heating and emulsifying system was herein used to prepare the pre-emulsified lycopene powder. The ingredients and the technology were investigated via single factor and orthogonal experiments using lycopene water dispersibility as evaluation index. The optimal processing parameters were as follows: the sample was heated to 155 ℃ and kept for 1.5 min, and a composite emulsifier including sucrose ester and glycerol monostearate at the ratio of 3∶5 was used with a dosage of 4.5%. At the same time, sugar powder and/or maltodextrin and/or modified starch could be used as an excipient. The content of lycopene reached 3.35% and the powder possessed dark-red color, fast dissolution, good solubility and emulsion stability and the cis-isomers took up to 58.53 % of total lycopene.