WO2019080018A1 - 一种生产番茄红素原料的预处理方法 - Google Patents

一种生产番茄红素原料的预处理方法

Info

Publication number
WO2019080018A1
WO2019080018A1 PCT/CN2017/107705 CN2017107705W WO2019080018A1 WO 2019080018 A1 WO2019080018 A1 WO 2019080018A1 CN 2017107705 W CN2017107705 W CN 2017107705W WO 2019080018 A1 WO2019080018 A1 WO 2019080018A1
Authority
WO
WIPO (PCT)
Prior art keywords
lycopene
tomato
tomato skin
pretreatment method
antioxidant
Prior art date
Application number
PCT/CN2017/107705
Other languages
English (en)
French (fr)
Inventor
卢庆国
韩文杰
张志明
安晓东
高伟
李乾丽
Original Assignee
晨光生物科技集团股份有限公司
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 晨光生物科技集团股份有限公司 filed Critical 晨光生物科技集团股份有限公司
Priority to PCT/CN2017/107705 priority Critical patent/WO2019080018A1/zh
Priority to CN201780096219.8A priority patent/CN111373047A/zh
Priority to EP17930153.6A priority patent/EP3702467B1/en
Priority to ES17930153T priority patent/ES2932480T3/es
Priority to US16/758,957 priority patent/US11549128B2/en
Publication of WO2019080018A1 publication Critical patent/WO2019080018A1/zh
Priority to IL274213A priority patent/IL274213A/en

Links

Classifications

    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12P—FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIRED CHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERS FROM A RACEMIC MIXTURE
    • C12P5/00—Preparation of hydrocarbons or halogenated hydrocarbons
    • C12P5/02—Preparation of hydrocarbons or halogenated hydrocarbons acyclic
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01015—Polygalacturonase (3.2.1.15)
    • C—CHEMISTRY; METALLURGY
    • C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
    • C12Y—ENZYMES
    • C12Y302/00—Hydrolases acting on glycosyl compounds, i.e. glycosylases (3.2)
    • C12Y302/01—Glycosidases, i.e. enzymes hydrolysing O- and S-glycosyl compounds (3.2.1)
    • C12Y302/01004—Cellulase (3.2.1.4), i.e. endo-1,4-beta-glucanase

Definitions

  • the invention belongs to the field of industrial production of natural plant extracts, and particularly relates to a raw material pretreatment method for natural products, in particular to a method for pretreating raw materials for producing lycopene.
  • Lycopene is a natural pigment contained in plants. It is mainly found in the mature fruits of the tomato family Solanaceae. At present, lycopene is mostly extracted from tomato pulp, and tomato skin with high lycopene content is used as waste material for ketchup production. If it can be used, it can not only become waste. Treasure, and can create huge social benefits.
  • tomato skin residue is easy to be spoiled and spoiled.
  • the use of tomato skin residue to produce lycopene must be treated immediately with fresh tomato skin residue, otherwise it will be mildewed and deteriorated.
  • the tomato skin residue after moldy deterioration will not only cause Loss of lycopene, and it is easy to produce harmful components such as Aspergillus flavus.
  • the pretreatment method for producing a lycopene raw material provided by the present invention comprises: mixing tomato dregs with a starter, an antioxidant, and an enzyme preparation to perform light-proof anaerobic fermentation.
  • the enzyme-coupled fermentation technology of enzyme bacteria is initiated, and the harmful microorganisms of tomato skin residue are completely killed by the technique of inoculating anaerobic fermentation of the composite strain, and the shelf life of tomato skin residue is improved.
  • the cell wall of tomato skin residue is effectively destroyed by the method of incorporation of enzyme preparation, which ensures that lycopene is easier to extract, and at the same time, the microorganisms degrade the impurities in some tomato skin residue by fermentation technology, thereby effectively improving the late stage.
  • the tomato skin residue according to the present invention refers to a mixture comprising tomato skin and tomato seed which is produced in the process of producing tomato sauce from ordinary tomato, and the tomato skin residue has a water content of 50 to 90%.
  • the present invention optimizes the specific components, amounts and fermentation parameters used in the fermentation process. in particular:
  • the strain of the starter used in the present invention is preferably a mixture of lactic acid bacteria and Bacillus subtilis, and the ratio of the effective viable cells of the two is preferably 2 to 4:1.
  • the fermenting agent used in the present invention not only uses lactic acid bacteria to prevent tomato skin residue from spoiling, but fermented tomato skin residue by using a mixed fermentation method of Bacillus subtilis and lactic acid bacteria, which can rapidly consume oxygen in tomato skin dregs at the initial stage of fermentation, inhibiting The growth of other spoilage bacteria, and the ability to produce cell walls such as cellulase, which damage the tomato skin, is more conducive to the extraction of lycopene.
  • the amount of viable bacteria of the starter should be 1 ⁇ 10 10 cfu/g or more, and the amount of the starter added is 10-20 g/t tomato pomace.
  • the method provided by the present invention employs enzyme-coupled fermentation.
  • the enzyme preparation preferably used in the present invention is a mixture of cellulase, hemicellulase and pectinase, and the mass ratio of the added amount of the three is preferably 2 to 4:2. ⁇ 4:1.
  • the total amount of the enzyme preparation used is 0.5 ⁇ to 2 ⁇ of the weight of the tomato skin residue.
  • the method provided by the present invention further comprises an antioxidant based on the use of a starter and an enzyme preparation. Since the enzyme preparation destroys the tomato skin cell wall and causes lycopene to be exposed to the outside of the tomato skin, the present invention can effectively prevent the oxidation of lycopene and increase the yield of lycopene by adding an antioxidant.
  • the antioxidant used in the fermentation process is selected from one or a mixture of sodium ascorbate, tea polyphenols, VE. The amount of antioxidant added during fermentation is 1 to 5 ⁇ of the weight of tomato pomace.
  • the present invention preferably has a fermentation temperature of 25 to 35 ° C and a fermentation time of 5 to 10 days.
  • the present invention preferably controls the water content of the tomato skin residue.
  • the invention has found through a large number of practices that the untreated tomato skin residue has a high water content of more than 80%. Under the condition of the moisture content, the growth of the spoilage bacteria is more favorable than the growth of the lactic acid bacteria, and the moisture of the tomato skin residue is When it is controlled to 45 to 65%, preferably about 55% to 65%, under the moisture condition, not only the growth of the lactic acid bacteria but also the growth of the spoilage bacteria can be suppressed, and the fermentation is successful, and the fermentation is performed before the fermentation.
  • the press liquid can reduce the moisture of the tomato skin residue, and the post-drying can reduce energy consumption.
  • the method of controlling moisture can be carried out by a conventional dehydration method in the art, such as pressing.
  • the present invention preferably adds a certain amount of an antioxidant to the raw material before the lycopene extraction, and the added amount is preferably 0.5 ⁇ to 2 ⁇ .
  • the specific component of the antioxidant may be the same as or different from the specific component of the antioxidant used in the fermentation.
  • the preprocessing method may include the following specific steps:
  • the product obtained by the pretreatment according to the present invention can be used as a raw material for producing lycopene.
  • the present invention simultaneously protects the raw material for producing lycopene obtained by the above pretreatment method.
  • the invention further protects the use of the above materials in the production of lycopene.
  • the method for producing lycopene may employ a conventional method in the art, such as a mixed solvent.
  • the method of extracting lycopene, supercritical or subcritical method for extracting lycopene, etc., is not specifically limited in the present invention.
  • the pretreatment method for producing lycopene raw material provided by the present invention abandons the drawbacks of traditional fermentation only to the fermentation of the strain, and the enzyme-coupled fermentation technology can prolong the storage period of the wet tomato skin residue. It can also destroy the cell wall of tomato skin, make lycopene more favorable for extraction, and can consume some impurities in tomato skin during fermentation, effectively improving the purity of lycopene extraction in the later stage.
  • the method provided by the invention has simple process and is easy to realize industrial production.
  • This embodiment provides a pretreatment method for producing a lycopene raw material, specifically:
  • a composite strain fermenting agent containing 10 g/t of tomato skin residue in the dehydrated tomato skin residue (the effective viable cell count of the lactic acid bacteria in the starter is 1 ⁇ 10 10 cfu/g, Bacillus subtilis) The effective viable cell count of the bacillus is 5 ⁇ 10 9 cfu/g), and the mixture of 0.5 ⁇ of the pomace weight is mixed with the enzyme preparation (the amount of the cellulase added is 0.2 ⁇ , hemicellulase) The addition amount is 0.2 ⁇ , the pectinase is added in an amount of 0.1 ⁇ ), and at the same time, the mixed antioxidant of 1 ⁇ of the weight of the pomace (mixed with sodium ascorbate, tea polyphenol, VE at a mass ratio of 1:1:1) )); after mixing evenly, pack and pack at 25 °C for anodic fermentation in the dark for 5 days;
  • the pulverized dried tomato skin is mixed with 0.3 Torr of the mixed antioxidant used in the step (1), and granulated to obtain tomato granules, that is, a raw material for producing lycopene.
  • This embodiment provides a pretreatment method for producing a lycopene raw material, specifically:
  • the pulverized dried tomato skin is mixed with 0.7 Torr of the mixed antioxidant used in the step (1), and granulated to obtain tomato granules, which are raw materials for producing lycopene.
  • This embodiment provides a pretreatment method for producing a lycopene raw material, specifically:
  • This embodiment provides a pretreatment method for producing a lycopene raw material. Compared with the third embodiment, the difference is only that the starter is a mixture of lactic acid bacteria and yeast.
  • This embodiment provides a pretreatment method for producing a lycopene raw material. Compared with the third embodiment, the difference is only that the enzyme preparation does not contain hemicellulase, that is, the enzyme and fruit of the cellulase.
  • the gelase was mixed by the same enzyme as in Example 3.
  • a pretreatment method for producing a lycopene raw material is different from Example 3 only in that no enzyme preparation is used in the step (2).
  • a pretreatment method for producing a lycopene raw material is different from that of Example 3 only in that no starter is used in the step (2).
  • the pretreatment method provided by the present invention uses the mixed fermentation of lactic acid bacteria and Bacillus subtilis to obtain stable raw materials, is not easy to spoil and deteriorate, and is suitable for large scale. Industrial production. Among them, the pretreatment methods described in Examples 1-3 provide the optimum properties of the raw materials.
  • the raw material obtained by the pretreatment methods provided in the respective examples and comparative examples was used to produce lycopene.
  • the production method is specifically: extracting 3 times of acetone granules with 3 volumes of acetone at 40 ° C, and recovering the solvent to obtain lycopene oleoresin.
  • the raw material obtained by the pretreatment method provided by the present invention can produce lycopene in high yield, and the obtained lycopene has low impurity content and high purity.
  • the lycopene produced by the raw materials provided by the pretreatment methods described in Examples 1 to 3 has the best quality.

Landscapes

  • Organic Chemistry (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Zoology (AREA)
  • Wood Science & Technology (AREA)
  • Genetics & Genomics (AREA)
  • General Engineering & Computer Science (AREA)
  • General Health & Medical Sciences (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Health & Medical Sciences (AREA)
  • Biochemistry (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • Microbiology (AREA)
  • General Chemical & Material Sciences (AREA)
  • Biotechnology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Cosmetics (AREA)
  • Organic Low-Molecular-Weight Compounds And Preparation Thereof (AREA)

Abstract

一种生产番茄红素原料的预处理方法，包括：将番茄皮渣与发酵剂、抗氧化剂以及酶制剂混合均匀后进行避光厌氧发酵，采用菌酶耦合发酵技术既能够延长湿番茄皮渣的保存期，又能够破坏番茄皮的细胞壁，使番茄红素更有利于提取，提高后期番茄红素提取的纯度。

Description

一种生产番茄红素原料的预处理方法 技术领域
本发明属于天然植物提取物工业化生产领域，具体涉及一种天然产物的原料预处理方法，尤其是一种生产番茄红素的原料的预处理的方法。
背景技术
番茄红素是植物中所含的一种天然色素。主要存在于茄科植物番茄的成熟果实中,目前番茄红素多从番茄果肉中提取，而番茄红素含量较高的番茄皮作为番茄酱生产的废料,如果能够加以利用，不仅能够变废为宝，而且能够创造巨大的社会效益。
但是番茄皮渣由于水分含量高，极易容易腐败变质，而使用番茄皮渣生产番茄红素必须将新鲜的番茄皮渣立即处理，否则就会发霉变质，发霉变质后的番茄皮渣不仅会造成番茄红素的损失，而且容易产生黄曲霉等有害成分。
发明内容
本发明的目的是克服现有技术的缺陷，提供一种生产番茄红素原料的预处理方法。
具体而言，本发明提供的生产番茄红素原料的预处理方法包括：将番茄皮渣与发酵剂、抗氧化剂以及酶制剂混合均匀后进行避光厌氧发酵。
本发明为了防止番茄皮渣在放置过程中发霉变质，开创了酶菌耦合发酵技术，通过复合菌种接种厌氧发酵的技术，将番茄皮渣的有害微生物彻底杀灭，提高番茄皮渣的保质期。同时通过掺入酶制剂的方式有效破坏番茄皮渣的细胞壁，保证了番茄红素更加易于提取，同时通过发酵技术使微生物降解了部分番茄皮渣中的杂质，有效提高后期 番茄红素提取的纯度。
本发明所述番茄皮渣是指以普通番茄为原料生产番茄酱的过程中产生的包括番茄皮和番茄籽的混合物，所述番茄皮渣的含水量在50～90％之间。
为了提高预处理效果，以便于进一步提高番茄红素提取纯度和效率，本发明对所述发酵过程中采用的具体组分、用量以及发酵参数进行优化。具体而言：
本发明采用的发酵剂的菌种优选为乳酸菌和枯草芽孢杆菌的混合物，二者的有效活菌数之比优选为2～4：1。本发明采用的发酵剂不仅单纯的采用乳酸菌以防止番茄皮渣腐败，而是采用枯草菌和乳酸菌混合发酵的方式发酵番茄皮渣，枯草菌能够在发酵初期迅速消耗番茄皮渣中的氧气，抑制其它腐败菌的生长，而且能够产生纤维素酶等破坏番茄皮的细胞壁，更有利于番茄红素的提取。为了确保所述发酵剂与番茄皮渣充分作用，所述发酵剂的活菌数量应在1×1010cfu/g以上，且发酵剂的添加量为10～20g/t番茄皮渣。
本发明提供的方法采用酶菌耦合发酵。为了与上述特定的菌种进行协同作用，本发明优选所用的酶制剂为纤维素酶、半纤维素酶和果胶酶的混合物，三者的添加量的质量之比优选为2～4：2～4：1。为了确保所述酶制剂与番茄皮渣充分作用，所述酶制剂的总使用量为番茄皮渣重量的0.5‰～2‰。
本发明提供的方法在使用发酵剂和酶制剂的基础上，还加入抗氧化剂。由于酶制剂会破坏番茄皮细胞壁，造成番茄红素暴露于番茄皮外部，而本发明通过添加抗氧化剂能够有效防止番茄红素的氧化，提高番茄红素的得率。具体而言，所述发酵过程中所用的抗氧化剂选自抗坏血酸钠、茶多酚、VE中的一种或几种混合物。发酵时抗氧化剂的添加量为番茄皮渣重量的1～5‰
在对上述发酵剂、酶制剂以及抗氧化剂具体组成和用量进行优化 的基础上，为了确保所述发酵能够高效、顺利进行，本发明优选所述发酵温度为25～35℃，发酵时间为5～10天。
为了进一步提高发酵的效果，本发明优选对所述番茄皮渣的含水量进行控制。本发明通过大量实践发现，未处理的番茄皮渣含水量较高，在80％以上，在此水分含量的条件下，更有利于腐败菌的生长而非乳酸菌的生长，而将番茄皮渣水分控制到45～65％、优选为55％～65％左右时，在该水分条件下，不仅有利于乳酸菌的生长，而且能够抑制腐败菌的生长，更有利于发酵的成功，而且在发酵前进行压榨液能够降低番茄皮渣的水分，后期烘干能够减少能源消耗。所述控制水分的方法可采用本领域常规的脱水方式，如压榨。
为了进一步确保原料中的番茄红素有效成分能够充分提取并避免氧化损失，本发明优选在进行番茄红素提取之前再向原料中加入一定量的抗氧化剂，添加量优选为原料0.5‰～2‰。所述抗氧化剂的具体组分可以与发酵时采用的抗氧化剂的具体组分相同，也可以不同。
作为本发明的一种优选方案，所述预处理方法可包括以下几个具体步骤：
(1)将番茄皮渣挤压脱水；(2)向脱水后的番茄皮渣中加入发酵剂、抗氧化剂和酶制剂，混合均匀后进行避光厌氧发酵；(3)将所述发酵后的产物干燥得到干番茄皮渣；(4)将所述干番茄皮渣进行皮籽分离得到干番茄皮；(5)将所述干番茄皮粉碎；(6)将所述粉碎后的干番茄皮中混入抗氧化剂，造粒得到番茄皮颗粒，即得用于生产番茄红素的原料。
经本发明所述预处理后所得的产物，可作为生产番茄红素的原料。本发明同时保护采用上述预处理方法得到的生产番茄红素的原料。
本发明进一步保护上述原料在生产番茄红素中的应用。
所述生产番茄红素的方法可采用本领域的常规方法，如混合溶剂 法提取番茄红素、超临界或亚临界方法提取番茄红素等，本发明不做特殊限定。
与现有技术相比，本发明提供的生产番茄红素原料的预处理方法，摒弃传统发酵只接入菌种发酵的弊端，采用菌酶耦合发酵技术既能够延长湿番茄皮渣的保存期，又能够破坏番茄皮的细胞壁，使番茄红素更有利于提取，而且能够在发酵过程中消耗番茄皮中的部分杂质，有效提高后期番茄红素提取的纯度。且本发明提供的方法工艺简单，易于实现工业化生产。
具体实施方式
下面结合附图和实施例，对本发明的具体实施方式作进一步详细描述。以下实例用于说明本发明，但不用来限制本发明的范围。
实施例1
本实施例提供了一种生产番茄红素原料的预处理方法，具体为：
(1)将20吨番茄皮渣压榨脱水至水分含量55％；
(2)在脱水后的番茄皮渣中掺入10g/t番茄皮渣量的复合菌种发酵剂(所述发酵剂中，乳酸菌的有效活菌数为1×1010cfu/g，枯草芽孢杆菌的有效活菌数为5×109cfu/g)，同时拌入皮渣重量的0.5‰的混合物酶制剂(所述酶制剂中，纤维素酶的添加量为0.2‰，半纤维素酶的添加量为0.2‰，果胶酶的添加量为0.1‰)，同时再加入皮渣重量的1‰的混合抗氧化剂(由抗坏血酸钠、茶多酚、VE以质量比1：1：1混合而成)；混合均匀后分装打包25℃进行避光厌氧发酵5天；
(3)将步骤(2)得到的产物干燥，得到干番茄皮渣；
(4)将所述干番茄皮渣进行籽皮分离，得到干番茄皮；
(5)将所述干番茄皮粉碎；
(6)将所述粉碎后的干番茄皮中混入0.3‰的步骤(1)采用的混合抗氧化剂，造粒得到番茄皮颗粒，即得用于生产番茄红素的原料。
实施例2
本实施例提供了一种生产番茄红素原料的预处理方法，具体为：
(1)将40吨番茄皮渣压榨脱水至水分含量60％；
(2)在脱水后的番茄皮渣中掺入15g/t番茄皮渣量的复合菌种发酵剂(所述发酵剂中，乳酸菌的有效活菌数为3×1010cfu/g，枯草芽孢杆菌的有效活菌数为1×1010cfu/g)，同时拌入皮渣重量的1.2‰的混合物酶制剂(所述酶制剂中，纤维素酶的添加量为0.6‰，半纤维素酶的添加量为0.4‰，果胶酶的添加量为0.2‰)，同时再加入皮渣重量的3‰的茶多酚抗氧化剂；混合均匀后分装打包30℃进行避光厌氧发酵7天；
(3)将步骤(2)得到的产物干燥，得到干番茄皮渣；
(4)将所述干番茄皮渣进行籽皮分离，得到干番茄皮；
(5)将所述干番茄皮粉碎；
(6)将所述粉碎后的干番茄皮中混入0.7‰的步骤(1)采用的混合抗氧化剂，造粒得到番茄皮颗粒，即得用于生产番茄红素的原料。
实施例3
本实施例提供了一种生产番茄红素原料的预处理方法，具体为：
(1)将20吨番茄皮渣压榨脱水至水分含量65％；
(2)在脱水后的番茄皮渣中掺入20g/t番茄皮渣量的复合菌种发酵剂(所述发酵剂中，乳酸菌的有效活菌数为4×1010cfu/g，枯草芽孢杆菌的有效活菌数为1×1010cfu/g)，同时拌入皮渣重量的1.8‰的混合物酶制剂(所述酶制剂中，纤维素酶的添加量为0.8‰，半纤维素酶的添加量为0.8‰，果胶酶的添加量为0.2‰)，同时再加入皮渣重量的5‰的混合抗氧化剂(抗氧化剂组成同实施例1)；混合均匀后分装打包35℃进行避光厌氧发酵10天；
(3)将步骤(2)得到的产物干燥，得到干番茄皮渣；
(4)将所述干番茄皮渣进行籽皮分离，得到干番茄皮；
(5)将所述干番茄皮粉碎；
(6)将所述粉碎后的干番茄皮中混入1‰的步骤(1)采用的混合抗氧化剂，造粒得到番茄皮颗粒，即得用于生产番茄红素的原料。
实施例4
本实施例提供了一种生产番茄红素原料的预处理方法，与实施例3相比，区别仅在于：所述发酵剂是由乳酸菌与酵母菌混合而成。
实施例5
本实施例提供了一种生产番茄红素原料的预处理方法，与实施例3相比，区别仅在于：所述酶制剂中不含半纤维素酶，即是由纤维素酶的酶与果胶酶以与实施例3相同的酶活混合而成。
对比例1
一种生产番茄红素原料的预处理方法，与实施例3相比，区别仅在于：步骤(2)中不使用酶制剂。
对比例2
一种生产番茄红素原料的预处理方法，与实施例3相比，区别仅在于：步骤(2)中不使用发酵剂。
实验例1
将各实施例和对比例提供的预处理方法所得到原料在35℃、湿度50％的条件下放置2天，检测黄曲霉含量检测结果如表1所示。
表1：原料中黄曲霉含量
  黄曲霉含量(ppb)
实施例1 未检出
实施例2 8
实施例3 5
实施例4 120
对比例2 500
由表1结果可知，本发明提供的预处理方法使用乳酸菌和枯草芽孢杆菌混合发酵所得到的原料性质稳定，不易腐败变质，适合大规模 工业化生产。其中，实施例1～3所述预处理方法提供的原料性质最优。
实验例2
采用各实施例和对比例提供的预处理方法所得到原料生产番茄红素。所述生产方法具体为：使用番茄皮颗粒3倍体积的丙酮在40℃条件下提取3遍，回收溶剂得到番茄红素油树脂。
经计算，各实施例和对比例提供的原料所得番茄红素的产率和纯度如表2所示。
表2：番茄红素产率和色价
  产率(％) 色价(％)
实施例1 85 150
实施例2 89 138
实施例3 92 162
实施例4 74 85
实施例5 69 69
对比例1 67 75
对比例2 61 58
由表2结果可知，本发明提供的预处理方法所得到的原料可高产率生产番茄红素，且所得番茄红素中杂质含量低、纯度高。其中，实施例1～3所述预处理方法提供的原料生产得到的番茄红素品质最佳。
以上所述仅为本发明的较佳实施例而已，并不用以限制本发明，凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (10)

  1. 一种生产番茄红素原料的预处理方法，其特征在于，包括如下步骤：将番茄皮渣与发酵剂、抗氧化剂以及酶制剂混合均匀后进行避光厌氧发酵。
  2. 根据权利要求1所述的预处理方法，其特征在于，所述发酵剂由乳酸菌和枯草芽孢杆菌混合而成，二者的有效活菌数之比优选为2～4：1；
    所述发酵剂的有效活菌数总量在1×1010cfu/g以上，发酵剂的添加量为10～20g/t番茄皮渣。
  3. 根据权利要求1或2所述的预处理方法，其特征在于，所述酶制剂为纤维素酶、半纤维素酶和果胶酶的混合物；三者的添加量的质量之比优选为2～4:2～4:1；
    所述酶制剂的总使用量为番茄皮渣重量的0.5‰-2‰。
  4. 根据权利要求1～3任意一项所述的预处理方法，其特征在于，所述抗氧化剂选自抗坏血酸钠、茶多酚、VE中的一种或几种混合物，所述抗氧化剂的添加量为番茄皮渣重量的1～5‰。
  5. 根据权利要求1～4任意一项所述的预处理方法，其特征在于，所述发酵温度为25-35℃，发酵时间为5-10天。
  6. 根据权利要求1所述的预处理方法，其特征在于，所述番茄皮渣的含水量为45-65％、优选为55％-65％。
  7. 根据权利要求1所述的预处理方法，其特征在于，所述预处理方法还包括：在进行番茄红素提取之前再向原料中加入0.3‰-1‰的抗氧化剂。
  8. 根据权利要求1所述的预处理方法，其特征在于，包括以下具体步骤：
    (1)将番茄皮渣挤压脱水；
    (2)向脱水后的番茄皮渣中加入发酵剂、抗氧化剂和酶制剂,混 合均匀后进行避光厌氧发酵；
    (3)将所述发酵后的产物干燥得到干番茄皮渣；
    (4)将所述干番茄皮渣进行皮籽分离得到干番茄皮；
    (5)将所述干番茄皮粉碎；
    (6)将所述粉碎后的干番茄皮中再次混入抗氧化剂，造粒得到番茄皮颗粒，即得用于生产番茄红素的原料。
  9. 权利要求1～8任意一项所述预处理方法处理得到的生产番茄红素的原料。
  10. 权利要求9所述原料在生产番茄红素中的应用。
PCT/CN2017/107705 2017-10-25 2017-10-25 一种生产番茄红素原料的预处理方法 WO2019080018A1 (zh)

Priority Applications (6)

Application Number Priority Date Filing Date Title
PCT/CN2017/107705 WO2019080018A1 (zh) 2017-10-25 2017-10-25 一种生产番茄红素原料的预处理方法
CN201780096219.8A CN111373047A (zh) 2017-10-25 2017-10-25 一种生产番茄红素原料的预处理方法
EP17930153.6A EP3702467B1 (en) 2017-10-25 2017-10-25 Pretreatment method for producing lycopene raw material
ES17930153T ES2932480T3 (es) 2017-10-25 2017-10-25 Método de pretratamiento para producir materia prima de licopeno
US16/758,957 US11549128B2 (en) 2017-10-25 2017-10-25 Pretreatment method for producing lycopene raw material
IL274213A IL274213A (en) 2017-10-25 2020-04-26 Pre-treatment method for producing lycopene raw material

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/CN2017/107705 WO2019080018A1 (zh) 2017-10-25 2017-10-25 一种生产番茄红素原料的预处理方法

Publications (1)

Publication Number Publication Date
WO2019080018A1 true WO2019080018A1 (zh) 2019-05-02

Family

ID=66247013

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/CN2017/107705 WO2019080018A1 (zh) 2017-10-25 2017-10-25 一种生产番茄红素原料的预处理方法

Country Status (6)

Country Link
US (1) US11549128B2 (zh)
EP (1) EP3702467B1 (zh)
CN (1) CN111373047A (zh)
ES (1) ES2932480T3 (zh)
IL (1) IL274213A (zh)
WO (1) WO2019080018A1 (zh)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113045377A (zh) * 2021-04-30 2021-06-29 中国药科大学 一种基于亚临界萃取与超临界制粒组合工艺的番茄红素微粒的制备方法

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103039437A (zh) * 2012-12-11 2013-04-17 新疆红帆生物科技有限公司 番茄皮渣的储存方法
CN104938978A (zh) * 2015-05-05 2015-09-30 新疆红帆生物科技有限公司 番茄皮的预处理方法及应用

Family Cites Families (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US5965183A (en) 1994-10-31 1999-10-12 Hartal; Dov Stable lycopene concentrates and process for their preparation
US5858700A (en) 1997-04-03 1999-01-12 Kemin Foods, Lc Process for the isolation and purification of lycopene crystals
CN1289609C (zh) 2005-05-25 2006-12-13 中国科学院新疆理化技术研究所 一种番茄红素结晶及其浓缩物的制备方法
CN100357358C (zh) 2005-11-30 2007-12-26 中国科学院新疆理化技术研究所 一种番茄红素的制备方法
CN1326836C (zh) 2006-02-23 2007-07-18 上海交通大学 番茄红素的提纯制备方法
ES2630704T3 (es) 2010-05-17 2017-08-23 Dynadis Biotech (India) Private Limited Procedimiento para la producción de cristales de beta-caroteno y licopeno de alta pureza de biomasa fúngica
CN103841837A (zh) 2011-09-19 2014-06-04 奥米尼埃克蒂夫健康科技有限公司 用于制备供人消耗的含番茄红素的油性树脂和番茄红素晶体的有效方法
CN107602334A (zh) 2015-11-19 2018-01-19 晨光生物科技集团股份有限公司 一种去除脂溶性天然提取物中苯并[α]芘的方法
CN105694527B (zh) 2015-12-30 2017-05-31 晨光生物科技集团股份有限公司 一种番茄红素油树脂的工业化生产方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103039437A (zh) * 2012-12-11 2013-04-17 新疆红帆生物科技有限公司 番茄皮渣的储存方法
CN104938978A (zh) * 2015-05-05 2015-09-30 新疆红帆生物科技有限公司 番茄皮的预处理方法及应用

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
HUANG, ZHILIAN: "Xinjiang Animal Husbandry", PRESERVATION OF TOMATO PEEL RESIDUE, no. 12, pages 40 - 41 *
See also references of EP3702467A4 *

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN113045377A (zh) * 2021-04-30 2021-06-29 中国药科大学 一种基于亚临界萃取与超临界制粒组合工艺的番茄红素微粒的制备方法
CN113045377B (zh) * 2021-04-30 2023-02-28 中国药科大学 一种基于亚临界萃取与超临界制粒组合工艺的番茄红素微粒的制备方法

Also Published As

Publication number Publication date
US20200318143A1 (en) 2020-10-08
CN111373047A (zh) 2020-07-03
IL274213A (en) 2020-06-30
EP3702467A1 (en) 2020-09-02
ES2932480T3 (es) 2023-01-19
US11549128B2 (en) 2023-01-10
EP3702467A4 (en) 2021-07-07
EP3702467B1 (en) 2022-09-28

Similar Documents

Publication Publication Date Title
Boluda-Aguilar et al. Production of bioethanol by fermentation of lemon (Citrus limon L.) peel wastes pretreated with steam explosion
CN107467234B (zh) 一种利用菌种发酵红茶的加工工艺
CN100998424B (zh) 一种酒糟鱼制作方法
CN103981010A (zh) 一种真空微波酶法预处理制备冷榨油茶籽油的工艺
Zhang et al. Microwave-assisted extraction and anti-oxidation activity of polyphenols from lotus (Nelumbo nucifera Gaertn.) seeds
CN104557648A (zh) 制备β-胡萝卜素的方法
CN103589185A (zh) 一种荸荠皮色素和多酚的提取方法
CN108927400B (zh) 一种尾菜前处理工艺
LU503471B1 (en) Extraction method of proanthocyanidins from buckwheat fulls
CN107569433B (zh) 一种从黄酒糟中提取的酪氨酸酶抑制剂及其制备方法
WO2019080018A1 (zh) 一种生产番茄红素原料的预处理方法
CN105192663B (zh) 一种红茶香精的制备方法
CN105064136A (zh) 一种具有抗菌性的包装纸
CN103387559A (zh) 一种从香蕉皮中提取原花色素的方法
CN109381389A (zh) 一种柿叶发酵提取液及制备方法与应用
CN103859080A (zh) 混合发酵法醇化黑毛茶的加工工艺
CN108244155B (zh) 一种基于微生物法制备的抗菌剂及抗菌包装材料
CN108689900A (zh) 一种万寿菊叶黄素的提取工艺
CN108850778A (zh) 一种长效稳定型生物质抗氧化剂的制备方法
CN103588691A (zh) 叶黄素的提取加工工艺
CN101935361A (zh) 一种利用高静压技术制备果胶的方法
CN109400512B (zh) 一种用于提高类胡萝卜素萃取效率的万寿菊鲜花处理剂
CN101413020B (zh) 从金盏花中提取叶黄素浸膏及其新工艺
Zubaidah et al. Sauerkraut with the addition of lactobacillus casei: effects of salt and sugar concentrations on fermentation and antioxidant activity
CN115350123B (zh) 一种樟芝提取物的制备方法及其作为抗氧化化妆品原料的应用

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 17930153

Country of ref document: EP

Kind code of ref document: A1

NENP Non-entry into the national phase

Ref country code: DE

ENP Entry into the national phase

Ref document number: 2017930153

Country of ref document: EP

Effective date: 20200525