PDF(Pubmed)
Abstract：
This study was conducted to observe the storage conditions, such as solvent and temperature, of lycopene content and degradation kinetics from red amaranth (Amaranthus gangeticus). Jelly was prepared using the extracted lycopene, the physicochemical properties and lycopene content. The extract with the maximum amount of lycopene was obtained by extraction with hexane, acetone and ethanol (2:1:1),50 ± 9 mg/kg. Higher lycopene degradation was observed at refrigerated temperature as compared to ambient temperature in hexane acetone (6:4) solvent throughout the storage periods. In this period, the initial lycopene concentration was measured to be 17 ± 8 mg/kg, whereas at the end of the storage time, it was found to be 3.0 ± 0.8 mg/kg. Hence, the results indicate that the hexane, acetone, and ethanol (in a ratio of 2:1:1) solvent method is viable for extracting and purifying lycopene from red amaranth at refrigerated temperature. This lycopene can serve as both a natural colorant and a value-added product. However, it is worth noting that lycopene can also be extracted and purified using recrystallization, column chromatography, and thin-layer chromatography (TLC) methods. The Winter melon jelly using lycopene from red amaranth contained moisture 29.6 %, ash 0.67 %, acidity 0.35 %, reducing sugar 26.8 %, non-reducing sugar 35.4 %, total soluble solid 66°brix and lycopene content 26.04 mg/kg. Proper utilization of lycopene extracted from red amaranth during the preparation of bakery, confectionary, baby food etc., may help and encourage the development of small-scale industries in the country.
摘要：
这项研究是为了观察储存条件，如溶剂和温度，红a菜（Amaranthusgangeticus）中番茄红素的含量和降解动力学。使用提取的番茄红素制备果冻，理化性质和番茄红素含量。用己烷提取获得最大番茄红素量的提取物，丙酮和乙醇（2:1:1），50±9mg/kg。在整个储存期间,在己烷丙酮(6:4)溶剂中,与环境温度相比,在冷藏温度下观察到更高的番茄红素降解。在这个时期,番茄红素的初始浓度为17±8mg/kg，而在存储时间结束时，发现为3.0±0.8mg/kg。因此，结果表明，己烷，丙酮,和乙醇（比例为2：1：1）溶剂法在冷藏温度下从红a菜中提取和纯化番茄红素是可行的。该番茄红素可用作天然着色剂和增值产品。然而,值得注意的是，番茄红素也可以通过重结晶进行提取和纯化，柱层析,和薄层色谱(TLC)方法。使用红a菜番茄红素的冬瓜果冻含有29.6％的水分，灰分0.67%，酸度0.35%,还原糖26.8%，非还原糖35.4%，总可溶性固体66°白利糖度和番茄红素含量26.04mg/kg。在面包店制备过程中正确利用红a菜中提取的番茄红素，糖果,婴儿食品等。,可以帮助和鼓励该国小规模工业的发展。
