CN115316621A - Tomato composition and preparation method and application thereof - Google Patents

Abstract

The invention belongs to the technical field of food and medicine, and discloses a tomato composition and a preparation method and application thereof. The raw materials for the preparation of the tomato composition include in parts by weight: 5-110 parts of tomatoes, 5-90 parts of Echinacea, 5-90 parts of galangal and 5-60 parts of wolfberry; the use of the raw materials of the tomato composition of the present application can improve tomato The total content of lycopene in the composition and the content of cis-structure lycopene in lycopene; meanwhile, the stability of lycopene in the tomato composition and the cis-structure lycopene in lycopene can be improved, which is beneficial to tomato The shelf life of the composition and its processed product; and the tomato composition can improve the inhibition rate of BPH-1 cell proliferation, and the components of the tomato composition have a synergistic effect in inhibiting the proliferation of BPH-1 cells, and can be used as an active The ingredients are developed into products to treat or prevent benign prostatic hyperplasia.

Description

A kind of tomato composition and its preparation method and application

technical field

The invention belongs to the technical field of food and medicine, and in particular relates to a tomato composition and its preparation method and application.

Background technique

Lycopene is widely found in ripe tomatoes, carrots, watermelons and red grapefruits. It has good antioxidant capacity, and its ability to scavenge singlet oxygen is 100 times that of vitamin E and more than twice that of β-carotene. . The molecular formula of lycopene is C40H56, with 11 conjugated double bonds and 2 non-conjugated double bonds, and there are more than 72 cis-trans isomers, including All-E (all-trans) and (5Z)-, ( 9Z)-, (13Z)- and (15Z)-lycopene and other cis structures. 90% of naturally occurring lycopene is mainly in the all-trans structure, and about 80% of the cis-structure lycopene ingested into human tissues. Studies have confirmed that the cis-isomer lycopene has higher biological activity and bioavailability than the all-trans structure, and the preparation of lycopene with high cis-structure content can improve the absorption of lycopene and its biological activity by the human body. important application significance.

At present, lycopene is mainly used as a pigment and health food in food. Functional foods are mainly added in the form of tomato powder. The content of lycopene is low and it is mainly used as fruit and vegetable powder. It cannot exert the effects of lycopene such as anti-inflammatory and anti-oxidation. Currently commercially available are mainly low-value tomato products such as tomato juice, tomato paste, and tomato powder, which are not conducive to the development of intensive processing of tomatoes and their active ingredients. , temperature, and poor stability in air, short shelf life at room temperature, and high requirements for packaging and storage environments. At the same time, due to the poor water solubility and dispersibility of lycopene, it is not conducive to its application in functional foods.

Contents of the invention

The object of the first aspect of the present invention is to provide a tomato composition.

The object of the second aspect of the present invention is to provide the preparation method of the tomato composition of the first aspect.

The purpose of the third aspect of the present invention is to provide the application of the tomato composition of the first aspect in the preparation of products.

The purpose of the fourth aspect of the present invention is to provide a product.

In order to achieve the above object, the technical scheme that the present invention takes is:

The first aspect of the present invention provides a tomato composition. The raw materials for the preparation of the tomato composition include: 5-110 parts of tomato, 5-90 parts of kelp, 5-90 parts of galangal and 5 parts by weight. ~60 parts of Lycium barbarum; more preferably, the preparation raw materials of the tomato composition include by weight: 10~100 parts of tomato, 10~80 parts of kelp, 10~80 parts of galangal and 10~50 parts of wolfberry; more Further preferably, the raw materials for preparing the tomato composition include, in parts by weight: 60-100 parts of tomato, 50-80 parts of kelp, 40-80 parts of galangal and 40-50 parts of wolfberry.

Preferably, the raw materials for preparing the tomato composition also include: 5-60 parts of emulsifier by weight; more preferably, the raw materials for preparing the tomato composition also include: 10-50 parts by weight of emulsifier ; More preferably, the raw materials for the preparation of the tomato composition also include: 30-50 parts of emulsifier in parts by weight.

Preferably, the emulsifier comprises gum arabic, modified starch, pectin, xanthan gum, gum ghatti, gum tragacanth, fenugreek gum, mesquite gum, sucrose monoesters, sorbitan esters, polyethylene glycol Oxylated Glycerin, Stearic Acid, Palmitic Acid, Monoglycerides, Diglycerides, Propylene Glycol Esters, Lecithin, Propylene Glycol Monoester, Polyglyceryl Esters, Stearoyl-2-Lactate, Polysorbate, Succinate Acylated Monoglycerides, Acetylated Monoglycerides, Ethoxylated Monoglycerides, Soap Bark, Whey Protein Isolate, Casein, Soy Protein, Vegetable Protein, Pullulan, Sodium Alginate, Guar Gum , locust bean gum, tragacanth gum, tamarind polysaccharide gum, carrageenan, red alginate gum, gellan gum, flaxseed, curdlan, konjac glucomannan, at least one of agar; further preferably , the emulsifier comprises tamarind polysaccharide gum.

Preferably, the raw materials for preparing the tomato composition also include: 0.5 to 5 parts of antioxidants in parts by weight; further preferably, the raw materials for preparing the tomato composition also include: 1 to 4 parts of antioxidants in parts by weight ; More preferably, the raw materials for the preparation of the tomato composition also include: 1-2 parts of antioxidants in parts by weight.

Preferably, the antioxidants include vitamin E, vitamin C, tea polyphenols, β-carotene, butylated hydroxyanisole (BHA), 2,6-di-tert-butyl-p-cresol (BHT), tert-butyl At least one of hydroquinone (TBHQ), propyl gallate and sodium isosorbate; more preferably, the antioxidant contains vitamin E.

Preferably, the tomato is fresh tomato (fresh tomato).

Preferably, the kombu celiac is dried kombu celiac.

Preferably, the galangal is a dry product of galangal.

Preferably, the wolfberry is dried wolfberry.

Preferably, the total content of lycopene in the tomato composition is greater than or equal to 3w/w%; further, it is 3.8w/w%-5w/w%.

Preferably, the content of cis-structure lycopene in the tomato composition is greater than or equal to 8w/w%; further, it is 9-13w/w%.

The second aspect of the present invention provides the preparation method of the tomato composition of the first aspect, which is obtained by extracting tomato, kelp, galangal and wolfberry as raw materials.

Preferably, the preparation method comprises the steps of:

S1: mixing tomatoes with an organic solvent, separating solid and liquid to obtain filtrate A and tomato pomace, concentrating filtrate A, and mixing concentrated filtrate A with an antioxidant to obtain solution A;

S2: mixing kelp, galangal, and wolfberry with tomato pomace obtained in step S1 and water, extracting, and separating solid and liquid to obtain filtrate B, and concentrating filtrate B to obtain solution B;

S3: Mix and homogenize the emulsifier, solution A and solution B to obtain a tomato composition.

Preferably, the tomato described in step S1 is crushed tomato.

Preferably, the preparation method of the crushed tomato is as follows: squeeze the tomato to obtain.

Preferably, the mass ratio of tomato and organic solvent in step S1 is 1:(0.5-2).

Preferably, the mixing condition in step S1 is stirring for 10-30 minutes.

Preferably, the condition for solid-liquid separation in step S1 is centrifugation.

Preferably, the centrifugation condition is 3000-5000 r/min for 5-15 minutes.

Preferably, after the solid-liquid separation in step S1, the following step is further included: extracting tomato pomace with an organic solvent.

Preferably, the mass ratio of the tomato pomace to the organic solvent is 1:(0.5-2).

Preferably, the organic solvent includes at least one of ethyl acetate, petroleum ether, n-hexane, acetone, ether, and ethanol; further preferably, the organic solvent includes ethyl acetate.

Preferably, the number of extractions is 2 to 5 times.

Preferably, the concentration in step S1 is concentrated to a relative density of 1.20-1.40.

Preferably, the concentration condition is concentration under reduced pressure at 40-50°C.

Preferably, the laminaria cavity described in step S2 is the laminaria cavity passing through a 40-50 mesh sieve.

Preferably, the galangal described in step S2 is galangal sieved through a 40-50 mesh sieve.

Preferably, the wolfberry described in step S2 is the wolfberry that has passed through a 40-50 mesh sieve.

Preferably, the total mass of the water in step S2 is 16 to 20 times the total mass of kelp, galangal, wolfberry and tomato pomace.

Preferably, the extraction method in step S2 is subcritical extraction, decoction extraction, ultrasonic extraction, reflux extraction or percolation extraction; further subcritical extraction.

Preferably, the extraction conditions in step S2 are extraction at 120-140° C. and 2-4 Mpa for 40-80 minutes.

Preferably, the number of extractions in step S2 is 1 to 3 times.

Preferably, the concentration in step S2 is concentrated to 1/8-1/12 of the volume of the filtrate B.

Preferably, the concentration conditions are 60-70°C, -0.6-0.4MPa (vacuum degree).

Preferably, the conditions for homogenization in step S3 are homogenization at 70-90 MPa and 25-35° C. for 0.2-1 h.

Preferably, the number of homogenization in step S3 is 2 to 4 times.

Preferably, drying is also included after the homogenization in step S3.

Preferably, the drying methods include: freeze drying and normal temperature vacuum drying.

The third aspect of the present invention provides the application of the tomato composition of the first aspect of the present invention in the preparation of products.

Preferably, said products include food and pharmaceuticals.

Preferably, said food products include beverages, biscuits, candies and pastries.

Preferably, the candy is a compressed candy.

Preferably, the beverage is a solid beverage.

Preferably, the dosage forms of the medicine include capsules, tablets, granules, mixtures, decoctions, pills, infusions, dripping teas, tinctures and liquors.

Preferably, the product also includes pharmaceutically or food-acceptable excipients.

Preferably, the product has any one of functions (1) to (4):

(1) Prevention or treatment of benign prostatic hyperplasia;

(2) Inhibit the proliferation of BPH-1 cells (prostatic hyperplasia cells);

(3) anti-oxidation;

(4) anti-inflammatory.

Preferably, the anti-oxidation is anti-lipid oxidation.

The fourth aspect of the present invention provides a product comprising the tomato composition of the first aspect of the present invention.

Preferably, said products include food and pharmaceuticals.

Preferably, said food products include beverages, biscuits, candies and pastries.

Preferably, the dosage forms of the medicine include capsules, tablets, granules, mixtures, decoctions, pills, infusions, dripping teas, tinctures and liquors.

Preferably, the product also includes pharmaceutically or food-acceptable excipients.

Preferably, the product has any one of functions (1) to (4):

(1) Prevention or treatment of benign prostatic hyperplasia;

(2) inhibit BPH-1 cell proliferation;

(3) anti-oxidation;

(4) anti-inflammatory.

Preferably, the anti-oxidation is anti-lipid oxidation.

The beneficial effects of the present invention are:

The invention discloses a tomato composition. The preparation raw materials include, in parts by weight, 5-110 parts of tomato, 5-90 parts of kelp, 5-90 parts of galangal and 5-60 parts of wolfberry; the tomato composition of the application is used The raw materials of the product can increase the total content of lycopene in the tomato composition and the content of the cis-structure lycopene in the lycopene: wherein, the total content of lycopene is greater than or equal to 3%, and the content of cis-isomer lycopene is greater than or equal to 8%; at the same time, using the raw materials of the tomato composition of the present application can improve the stability of lycopene in the tomato composition and the cis-structure lycopene in the lycopene: after the tomato composition is stored at room temperature for 120 days, the content of lycopene is the highest Only decreased by 2.6%, and the highest content of cis-structure lycopene only decreased by 5.4%, which is beneficial to the shelf life of tomato compositions and their processed products; and, using the raw materials of tomato compositions of the present application can improve the effect of tomato compositions on BPH-1 cells. Proliferation inhibition rate, up to 57.17%, and the components of the tomato composition have a synergistic effect on inhibiting the proliferation of BPH-1 cells, and can be used as active ingredients to develop anti-oxidation, anti-inflammation, treatment or prevention of benign prostatic hyperplasia product.

Furthermore, the raw materials tamarind polysaccharide gum and wolfberry are used in the tomato composition of the present application, which can effectively improve the taste of tomato, kelp and galangal components, and improve the taste of the composition in products.

Detailed ways

The content of the present invention will be described in further detail below through specific examples.

The raw materials used in this example were prepared by conventional means or purchased through commercial channels, unless otherwise specified.

Embodiment 1 A kind of tomato composition

A tomato composition is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 80 parts of kelp, 80 parts of galangal, 50 parts of wolfberry, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, respectively pulverize the dry products of kelp, galangal, and wolfberry through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the tomato pomace after the extraction of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times the quality of water, the extraction temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to room temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min) , collect the separation liquid, place it at a temperature of 65°C and a vacuum of -0.5 MPa, and concentrate to 1/10 of the volume of the separation liquid to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

A kind of tomato composition of embodiment 2

A tomato composition is prepared from the following raw materials in parts by weight: 10 parts of fresh tomato, 10 parts of kelp, 10 parts of galangal, 10 parts of wolfberry, 10 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, respectively pulverize the dried products of kelp, galangal, and wolfberry through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the tomato pomace after the extraction of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times the quality of water, the extraction temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to room temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min) , collect the separated liquid, place it at a temperature of 65°C and a vacuum of -0.5 MPa, and concentrate to 1/10 of the volume of the separated liquid to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

A kind of tomato composition of embodiment 3

A tomato composition is prepared from the following raw materials in parts by weight: 80 parts of fresh tomato, 60 parts of kelp, 50 parts of galangal, 40 parts of wolfberry, 30 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, respectively pulverize the dry products of kelp, galangal, and wolfberry through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the tomato pomace after the extraction of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times the quality of water, the extraction temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to room temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min) , collect the separation liquid, place it at a temperature of 65°C and a vacuum of -0.5 MPa, and concentrate to 1/10 of the volume of the separation liquid to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

A kind of tomato composition of embodiment 4

A tomato composition is prepared from the following raw materials in parts by weight: 60 parts of fresh tomato, 50 parts of kelp, 40 parts of galangal, 50 parts of wolfberry, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, respectively pulverize the dried products of kelp, galangal, and wolfberry through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the tomato pomace after the extraction of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times the quality of water, the extraction temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to room temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min) , collect the separated liquid, place it at a temperature of 65°C and a vacuum of -0.5 MPa, and concentrate to 1/10 of the volume of the separated liquid to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

Comparative Example 1 A kind of tomato extract

A tomato extract is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato extract, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2. Put the extracted tomato pomace in step S1 into a subcritical extraction tank, add 18 times the mass of water according to its total weight, extract at 130°C, and at a pressure of 3Mpa, extract for 60min, and after cooling down to normal temperature, filter to obtain water Extract the liquid, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect the separated liquid, place it at a temperature of 65°C and a vacuum of -0.5MPa, and concentrate it to the volume of the separated liquid. 1/10, to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed liquid in step S3 and dry it under vacuum at room temperature to obtain tomato extract.

Comparative example 2 a kind of cavity kelp extract

An extract of kelp kombu is prepared from the following raw materials in parts by weight: 80 parts of kelp kombu.

The preparation method of above-mentioned kelp extract comprises the following steps:

S1. Grinding the dry product of kelp kombu through a 45-mesh sieve, taking the above-mentioned raw material fine powder according to the formula and putting it into a subcritical extraction tank, adding 18 times the quality water according to its total weight, the extraction temperature is 130 °C, and the pressure is 3Mpa. Extract for 60 minutes, after cooling down to normal temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect the separated solution, and place it at a temperature of 65°C and a vacuum of - Under the condition of 0.5MPa, concentrate to 1/10 of the volume of the separated liquid to obtain solution B;

S2. The solution B is subjected to high-pressure homogenization treatment, the condition is 80Mpa, 30°C, the homogenization treatment is 0.5h, and the circulation is 3 times to obtain the homogeneous solution B;

S3. Take the homogenized solution B and dry it under vacuum at room temperature to obtain the Laminaria celiac extract.

Comparative example 3 a kind of galangal extract

A galangal extract is prepared from the following raw materials in parts by weight: 80 parts of galangal.

The preparation method of above-mentioned galangal extract, comprises the steps:

S1, the dry product of galangal is crushed through a 45-mesh sieve, and the above-mentioned fine powder of raw materials is taken according to the formula and put into a subcritical extraction tank, and 18 times the quality water of its total weight is added, the extraction temperature is 130 ° C, and the pressure is 3Mpa. Extract for 60 minutes, after cooling down to normal temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect the separated solution, and place it at a temperature of 65°C and a vacuum of - Under the condition of 0.5MPa, concentrate to 1/10 of the volume of the separated liquid to obtain solution B;

S2. The solution B is subjected to high-pressure homogenization treatment, the condition is 80Mpa, 30°C, the homogenization treatment is 0.5h, and the circulation is 3 times to obtain the homogeneous solution B;

S3. Take the homogenized solution B and dry it under vacuum at room temperature to obtain the galanga extract.

Comparative Example 4 A wolfberry extract

A wolfberry extract is prepared from the following raw materials in parts by weight: 50 parts of wolfberry.

The preparation method of the above-mentioned wolfberry extract comprises the following steps:

S1. Grind the dry product of Lycium barbarum through a 45-mesh sieve, take the above-mentioned raw material fine powder according to the formula and put it into a subcritical extraction tank, add 18 times the quality water according to its total weight, the extraction temperature is 130°C, and the pressure is 3Mpa, extract After 60 minutes, after cooling down to room temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect the separated solution, and place it at a temperature of 65°C and a vacuum of -0.5 Under the condition of MPa, concentrate to 1/10 of the volume of the separated liquid to obtain solution B;

S2. The solution B is subjected to high-pressure homogenization treatment, the condition is 80Mpa, 30°C, the homogenization treatment is 0.5h, and the circulation is 3 times to obtain the homogeneous solution B;

S3. Take the homogenized solution B and dry it under vacuum at room temperature to obtain the wolfberry extract.

Comparative Example 5 A tomato composition

A tomato composition is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 80 parts of kelp, 50 parts of tamarind polysaccharide gum, and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, respectively pulverize the dry product of kelp kombu through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the tomato pomace after the extraction of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times the quality water by its total weight, The extraction temperature was 130°C, the pressure was 3Mpa, and the extraction was carried out for 60 minutes. After cooling down to room temperature, the water extract was obtained by filtration, and the extraction was repeated once. Placed at a temperature of 65°C and a vacuum of -0.5MPa, concentrated to 1/10 of the volume of the separated liquid to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

Comparative Example 6 A tomato composition

A tomato composition is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 80 parts of galangal, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, the dry product of galangal is pulverized respectively through a 45-mesh sieve, and the above-mentioned raw material fine powder and the extracted tomato pomace of step S1 are dropped into a subcritical extraction tank according to the formula, and 18 times the quality water of its gross weight is added, The extraction temperature was 130°C, the pressure was 3Mpa, and the extraction was carried out for 60 minutes. After cooling down to room temperature, the water extract was obtained by filtration, and the extraction was repeated once. Placed at a temperature of 65°C and a vacuum of -0.5MPa, concentrated to 1/10 of the volume of the separated liquid to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

Comparative Example 7 A tomato composition

A tomato composition is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 50 parts of wolfberry, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, crush the dry product of Chinese wolfberry through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the extracted tomato pomace of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times the quality water according to its total weight, and extract The temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to normal temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect the separated liquid, and place Concentrate to 1/10 of the volume of the separated liquid at a temperature of 65°C and a vacuum of -0.5 MPa to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

Comparative Example 8 A tomato composition

A tomato composition is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 80 parts of kelp, 50 parts of wolfberry, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, crush the dry products of kelp and wolfberry respectively through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the tomato pomace after the extraction of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times the quality of its total weight Water, the extraction temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to room temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect and separate solution, placed at a temperature of 65°C and a vacuum of -0.5MPa, concentrated to 1/10 of the volume of the separated solution to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

Comparative Example 9 A tomato composition

A tomato composition is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 80 parts of galangal, 50 parts of wolfberry, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2. Grinding the dry products of galangal and medlar respectively through a 45-mesh sieve, taking the above-mentioned fine powder of raw materials and the extracted tomato pomace of step S1 according to the formula and putting them into a subcritical extraction tank, adding 18 times the mass by its total weight Water, the extraction temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to room temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect and separate solution, placed at a temperature of 65°C and a vacuum of -0.5MPa, concentrated to 1/10 of the volume of the separated solution to obtain solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

Comparative Example 10 A tomato composition

A tomato composition is prepared from the following raw materials in parts by weight: 100 parts of fresh tomato, 80 parts of galangal, 80 parts of kelp, 50 parts of tamarind polysaccharide gum and 1 part of vitamin E.

The preparation method of above-mentioned tomato composition, comprises the steps:

S1. After cleaning fresh tomatoes, squeeze the juice, take tomato juice and add ethyl acetate in a weight ratio of 1:1, stir for 20 minutes, centrifuge (4000r/min, 10min), filter to obtain filtrate and tomato residue; use the same proportion of acetic acid for tomato residue Ethyl ester was repeatedly extracted 3 times, the combined filtrates were concentrated under reduced pressure at 45°C to a relative density of 1.30, vitamin E was added, and stirred evenly to obtain solution A;

S2, respectively pulverize the dried products of galangal and kombu kelp through a 45-mesh sieve, measure the above-mentioned raw material fine powder and the tomato pomace after the extraction of step S1 according to the formula and put it into a subcritical extraction tank, add 18 times of its total weight Quality water, the extraction temperature is 130°C, the pressure is 3Mpa, extract for 60min, after cooling down to normal temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect The separation liquid is placed at a temperature of 65°C and a vacuum of -0.5 MPa, and concentrated to 1/10 of the volume of the separation liquid to obtain a solution B;

S3. Add tamarind polysaccharide gum into solution B, dissolve evenly, add it into solution A, and then use high-pressure homogenization treatment under the condition of 80Mpa, 30°C, homogenization treatment for 0.5h, and cycle 3 times to obtain a mixed solution;

S4. Take the mixed solution in step S3, and dry it under vacuum at room temperature to obtain a tomato composition.

Comparative example 11 a kind of composition

A composition is prepared from the following raw materials in parts by weight: 50 parts of wolfberry, 80 parts of galangal and 80 parts of kelp.

The preparation method of above-mentioned composition, comprises the steps:

S1. Grinding the dry products of galangal, kelp, and wolfberry respectively through a 45-mesh sieve, taking the above-mentioned raw material fine powder according to the formula and putting it into a subcritical extraction tank, adding 18 times the quality water by its total weight, and the extraction temperature is 130 ℃, the pressure is 3Mpa, extract for 60min, after cooling down to normal temperature, filter to obtain the water extract, repeat the extraction once, combine the filtrate and separate it with a tubular centrifuge (speed 20000r/min, 10min), collect the separated liquid, and place it at a temperature of 65 Under the condition of ℃ and vacuum degree of -0.5MPa, concentrate to 1/10 of the volume of the separated liquid to obtain solution B;

S2. The solution B is subjected to high-pressure homogenization treatment, the condition is 80Mpa, 30°C, the homogenization treatment is 0.5h, and the circulation is 3 times to obtain the homogeneous solution B;

S3. Take the homogenized solution B and dry it under vacuum at room temperature to obtain a composition.

Effect Example

1. Determination of total lycopene content and cis-structure lycopene content

Refer to the method in GB 28316 "National Food Safety Standard Food Additive Lycopene" to determine the total content of lycopene and its cis-structure content in the compositions/extracts of Examples and Comparative Examples.

(1) Reagents and materials

Dichloromethane, acetonitrile, ethyl acetate (all chromatographically pure), water (first-grade water), ethanol, petroleum ether, 2,6-di-tert-butyl-p-cresol (BHT), lycopene reference substance (purity ≥90%).

(2) Chromatographic conditions

Shimadzu 2010 high performance liquid chromatography, chromatographic column: C30 stationary phase, 250mm×4.6mm, 5μm, column temperature: 25°C, detector: UV/visible light detector, detection wavelength: 472nm, mobile phase: mobile phase A It is an acetonitrile solution (the volume ratio of acetonitrile and water is 9:1), and the mobile phase B is ethyl acetate. The elution condition is binary linear gradient: mobile phase B rises from 0% to 100% within 20min (0-20min, mobile phase A 100%-0, mobile phase B 0-100%), after 20min, mobile phase B Keep running at 100% for 5 minutes, flow rate: 1.0mL/min, injection volume: 10μL.

(3) Solution preparation

1) Preparation of 2,6-di-tert-butyl-4-methylphenol (BHT) solution: Accurately weigh 2.5g of BHT and place it in a 500mL brown volumetric flask, dilute to volume with dichloromethane, the concentration is 5000mg/L, 2) Preparation of lycopene reference substance solution: Weigh 10mg lycopene reference substance and 20mg BHT respectively, accurate to 0.0001g, dissolve a small amount of dichloromethane, transfer to a 100mL brown volumetric flask, Make up to volume with dichloromethane, mix well, and store at -20°C; 3) Take a lycopene sample (lycopene oleoresin (purchased from Xinjiang Keyu Technology Co., Ltd., batch number 202102006, content ≥ 35%) and the composition/extract of Examples and Comparative Examples) 1.0g, dissolved with a small amount of dichloromethane and transferred to a 100mL brown volumetric flask, added 10mL of BHT solution, ultrasonically mixed, cooled to room temperature, and dichloromethane to volume . Then take 1mL and place it in a 50mL brown volumetric flask, dilute to volume with dichloromethane, mix well and use for HPLC analysis. The above method is the method in GB28316-2012 "National Food Safety Standard Food Additive Tomato".

(4) Preparation of standard curve

Take an appropriate amount of lycopene reference substance solution, dilute with dichloromethane, and use a brown volumetric flask to constant volume, and prepare the concentrations as 1.0 μg/mL, 5.0 μg/mL, 10.0 μg/mL, 20.0 μg/mL, and 30.0 μg respectively. /mL, 40.0μg/mL, 50.0μg/mL series of lycopene standard solutions. Under the chromatographic conditions in (2), perform chromatographic analysis on a series of lycopene standard solutions to obtain a standard curve of peak area value-lycopene concentration: y=130308x+148220, R ² =0.9994; y is the peak area value , x is the concentration of lycopene.

(5) Determination and result test

Refer to the method in Appendix A of GB28316-2012 "National Food Safety Standard Food Additive Lycopene", qualitative by retention time and spectral characteristics, and quantitative by comparing the peak area of lycopene components in the sample liquid sample with the standard curve. The calculation method of the cis-structure lycopene content is to subtract the solvent peak of the chromatogram, and calibrate the all-trans lycopene peak (refer to the literature method to deal with the cis-trans lycopene peak, Li Hong, Sun Qingrui, Zhang Lianfu. Study on the influence of the proportion of lycopene on the stability of lycopene [J]. Food and Biotechnology Journal, 2014, 33 (07): 715-720.), the remaining chromatographic peaks are cis-structure lycopene, and the cis-structure lycopene Peak area/total peak area of lycopene*100% means the content of cis-structure lycopene. The total content _of lycopene is expressed in mass fraction w1, and the value is expressed in %, calculated according to the formula:

In the formula: c is the numerical value of the concentration of lycopene in the sample solution obtained according to the standard curve, and the unit is μg/mL; V is the numerical value of the constant volume of the sample, and the unit is mL; m is the numerical value of the sample mass, The unit is g; 1000×1000 is the mass conversion factor. The absolute difference between two independent determination results obtained under repeatability conditions shall not exceed 5% of the arithmetic mean.

The results are shown in Table 1: the total content of lycopene in the tomato compositions provided by Examples 1 to 4 is higher than that of the tomato extract/composition of the comparative example, and the tomato compositions provided by Examples 1 to 4 contain lycopene The content of the cis isomer is much higher than that of the commercially available lycopene oleoresin and the tomato extract/composition of the comparative example; it can be seen that the raw material of the tomato composition of the present application can improve the total content of lycopene and the amount of lycopene in the tomato composition. The content of cis-structure lycopene in lycopene.

Take the lycopene oleoresin (35), the tomato composition provided in Examples 1-4, and the tomato extract/composition of the comparative example to carry out the stability test at normal temperature (20-25° C.), respectively, at the 5th and 30th , 60, and 120 days measured the total content of lycopene in the sample, and the results of the total content of lycopene are shown in Table 2: total content of lycopene in the tomato extract/composition of lycopene raw material (35) and comparative examples With the increase of storage time, the overall trend of rapid decline is shown. Among them, after lycopene oleoresin (35) is placed at room temperature for 120 days, the total lycopene content decreases by 41.4%; the tomato composition of Comparative Example 1 is placed at room temperature for 120 days , the total content of lycopene decreased by 33.5%. After the compositions provided in Comparative Examples 5-10 were placed at room temperature for 120 days, the total content of lycopene decreased by 30.3%, 25.6%, 22.7%, 17.4%, 11.7%, and 10.6% respectively. and the total content of lycopene in the tomato compositions provided by Examples 1 to 4 is generally constant with the increase of the standing time (the highest only drops by 2.6%); it can be seen that the raw materials of the tomato compositions of the present application can be improved. The stability of the total content of lycopene in the tomato is beneficial to the shelf life of the tomato composition and its processed products.

Take the lycopene oleoresin (35), the tomato composition provided in Examples 1-4, and the tomato extract/composition of the comparative example to carry out the stability test at normal temperature (20-25° C.), respectively, at the 5th and 30th , 60, and 120 days measured the cis-structure lycopene content in the lycopene of the sample, and the results of the cis-structure lycopene content in the lycopene are shown in Table 3: lycopene oleoresin (35), comparative examples The content of cis-structure lycopene in the lycopene of the tomato extract/composition showed a rapid decline trend with the increase of storage time: among them, the lycopene oleoresin (35) could not detect the cis-structure lycopene in 30-60 days Structural lycopene, the degradation rate of the tomato extract/composition of comparative examples 1 and 5-10 can reach 60.8%, 36.2%, 40.3%, 27.3%, 21.4%, 23.8%, 17.3% in 120 days; The content of cis-structure lycopene in the lycopene of the tomato compositions of Examples 1 to 4 only decreased by 5.4% in 120 days (Example 4), and the lycopene of the lycopene compositions of Examples 1, 3, and 4 The content of cis-structure lycopene in the tomato composition only decreased by 4.7%, 4%, and 3.2% in 120 days; it can be seen that the raw materials of the tomato composition of the present application can increase the amount of cis-structure lycopene in the tomato composition. The stability of the content is beneficial to the shelf life of the tomato composition and its processed products.

Table 1. Contents of lycopene and cis isomers in each group of samples

Note: (1) The cis-structure lycopene content refers to the content ratio of the cis-structure lycopene in the total lycopene; (2) The cis-isomer content index of lycopene, compared with Comparative Example 1 , the results of Examples 1 to 4 have significant differences (** indicates P<0.01); the above-mentioned data is the average value of three detections.

Table 2. Retention rate of total content of lycopene in each group of samples (room temperature)

Note: The above data is the value of one test.

Table 3. Retention rate of cis structure content of lycopene in each group of samples (room temperature)

Note: "—" means not detected; the above data is the value of one detection.

2. Inhibitory effect of tomato composition on BPH-1 cell proliferation

Reference method (Shen Jun, Zheng Qianqian, Wu Xiaoqin, Shen Jianfu. Study on the inhibitory effect of Camellia oleifera extract on human prostatic hyperplasia BPH-1 cells [J]. Modern Food Science and Technology, 2015,31(07):6-11.), The effect of tomato compositions on inhibiting the growth of BPH-1 cells was evaluated. Take BPH-1 (human prostatic hyperplasia cells) cells that grow well and in the logarithmic growth phase, digest them with 0.25% trypsin and inoculate them in a 96-well culture plate, add ¹ ×105 cells to each well, add 100 μL of culture medium, and put them in 37°C , 5% CO ₂ incubator. The culture medium was changed 24 h after the cells adhered to the wall. Add 100 μL of culture solution containing samples to each well, set up blank group, lycopene oleoresin (35) group, example group, and comparative example group, and culture for 48 hours (each treatment is repeated 3 times). The design concentration of the sample group was 5, 10 μg·mL ^-1 . 4 hours before terminating the reaction, add 20 μL of 5 mg·mL ^-1 MTT solution to each well, continue to incubate for 4 hours, discard the culture supernatant in the well, add 150 μL of DMSO to each well, shake on a microwell shaker for 10 minutes, and wait until the purple crystals are completely dissolved. Measure absorbance (A) at 570nm, and calculate cell growth inhibition rate, inhibition rate (%)=(A blank control group-A sample group (lycopene oleoresin (35) group/embodiment group/comparative example group)/A Blank control group * 100%. The results are shown in Table 4: the tomato composition (5 μg·mL ^-1 , 10 μg·mL ^-1 ) provided by the application (embodiments 1 to 4) is significantly superior to the effect of inhibiting the proliferation of BPH-1 cells. In the lycopene oleoresin and the extract/composition of the comparative example, when the concentration is 5.10 μg·mL ⁻¹ , the tomato composition provided by the application (Example 1) can inhibit the proliferation of BPH-1 cells up to 57.17%. , extremely significantly higher than commercially available lycopene raw materials (P<0.0001); and compared with single chamber kelp, galangal, wolfberry components (comparative examples 2-4), the application (embodiments 1-4) provides tomato The composition has a significant difference in the inhibition of BPH-1 cell proliferation (P<0.0001); compared with Comparative Example 1, the tomato composition provided by the present application (Examples 1-4) has a significant effect of inhibiting BPH-1 cell proliferation (P<0.001); compared with comparative examples 5-10 groups, the tomato composition provided by the application (Example 1-4) has a significant effect of inhibiting BPH-1 cell proliferation (P<0.05), which shows that the tomato composition of the application The components of the drug have a synergistic effect on inhibiting the proliferation of BPH-1 cells.

Table 4. The effect of each group of samples on the proliferation of BPH-1 cells

Note: (1) "—" indicates no inhibition of proliferation. (2) Compared with the lycopene oleoresin group, * is P<0.05, ** is P<0.01, *** is P<0.001, **** is P<0.0001; Compared with the maximum value of a, a is P<0.0001; compared with comparative example 1, b is P<0.001; compared with the maximum value of comparative example 5-10 groups, c is P<0.05 (only the minimum significant value).

The above-mentioned embodiment is a preferred embodiment of the present invention, but the embodiment of the present invention is not limited by the above-mentioned embodiment, and any other changes, modifications, substitutions, combinations, Simplifications should be equivalent replacement methods, and all are included in the protection scope of the present invention.

Claims (10)

1. A tomato composition, wherein the preparation raw materials of the tomato composition include by weight: 5-110 parts of tomato, 5-90 parts of kelp, 5-90 parts of galangal and 5-60 parts of wolfberry. 2. tomato composition according to claim 1, is characterized in that: The raw materials for preparing the tomato composition include, in parts by weight: 10-100 parts of tomato, 10-80 parts of kelp, 10-80 parts of galangal and 10-50 parts of wolfberry. 3. The tomato composition according to claim 1 or 2, characterized in that: The raw materials for preparing the tomato composition also include 5-60 parts of emulsifier in parts by weight. 4. The lycopene composition according to claim 3, characterized in that: The emulsifiers include gum arabic, modified starch, pectin, xanthan gum, ghatah gum, tragacanth gum, fenugreek gum, mesquite gum, sucrose monoesters, sorbitan esters, polyethoxylated Glycerin, stearic acid, palmitic acid, monoglyceride, diglyceride, propylene glycol ester, lecithin, propylene glycol monoester, polyglyceryl ester, stearoyl-2-lactate, polysorbate, succinylated mono Glycerides, Acetylated Monoglycerides, Ethoxylated Monoglycerides, Soap Bark, Whey Protein Isolate, Casein Protein, Soy Protein, Vegetable Protein, Pullulan, Sodium Alginate, Guar Gum, Locust Bean At least one of gum, tragacanth gum, tamarind polysaccharide gum, carrageenan, red alginate gum, gellan gum, flaxseed, curdlan, konjac glucomannan, and agar. 5. tomato composition according to claim 3, is characterized in that: The raw materials for preparing the tomato composition also include 0.5-5 parts of antioxidants in parts by weight. 6. The tomato composition according to claim 5, characterized in that: The antioxidant contains vitamin E, vitamin C, tea polyphenols, β-carotene, butyl hydroxyanisole, 2,6-di-tert-butyl p-cresol, tert-butyl hydroquinone, propyl gallate , at least one of sodium isosorbate. 7. The preparation method described in 1) or 2) below: 1) The preparation method of the tomato composition described in any one of claims 1 to 2, using tomato, kelp, galangal and wolfberry as raw materials, extracting to obtain; 2) the preparation method of the tomato composition described in any one in claim 5～6, comprises the steps: S1: mixing tomatoes with an organic solvent, separating solid and liquid to obtain filtrate A and tomato pomace, concentrating filtrate A, and mixing concentrated filtrate A with an antioxidant to obtain solution A; S2: mixing kelp, galangal, and wolfberry with tomato pomace obtained in step S1 and water, extracting, and separating solid and liquid to obtain filtrate B, and concentrating filtrate B to obtain solution B; S3: Mix the emulsifier, solution A, and solution B to obtain a tomato composition. 8. The application of the lycopene composition described in any one of claims 1 to 6 in the preparation of products; Preferably, said products include food and pharmaceuticals; Preferably, the product has any one of functions (1) to (4): (1) Prevention or treatment of benign prostatic hyperplasia; (2) Inhibit the proliferation of prostatic hyperplasia cells; (3) anti-oxidation; (4) anti-inflammatory. 9. A product comprising the tomato composition according to any one of claims 1-6. 10. The product according to claim 9, characterized in that: The product has any one of the functions (1) to (4): (1) Prevention or treatment of benign prostatic hyperplasia; (2) Inhibit the proliferation of prostatic hyperplasia cells; (3) anti-oxidation; (4) anti-inflammatory; Preferably, said products include food and pharmaceuticals.