Installing a steam distillation device, heating the extract, and volatilizing the extractant to obtain carotene.
Precautions:
1. Before extraction, carrots should be crushed and dried.
2. Generally speaking, the raw material particles are small, the extraction temperature is very high for a long time, and the substances to be extracted can be fully dissolved, and the extraction effect is good.
3. The optimum temperature and time of extraction can be explored by setting up control experiments.
Fresh carrots contain a lot of water. Pay attention to control the temperature when drying, which can be dried by oven or hot air.
Extended data
Carotene mainly exists in dark green or red and yellow vegetables and fruits, such as carrots, broccoli, spinach, spinach, sweet potatoes, mangoes, cantaloupes, apricots and melons. Generally speaking, the stronger the color, the richer the β -carotene is.
Dark vegetables can be boiled or stewed. Because dark vegetables contain less calories and protein, it is best to cook or eat with meat, fish, eggs, rice, bread and other cereals.
Carotenoids are organic compounds with large molecular weight, which can be dissolved in most organic reagents and generally insoluble in water. Lutein compounds have strong polarity because they contain hydroxyl, carbonyl, methoxy or epoxidized structure, so they have high solubility in polar organic solvents such as acetone, ether and chloroform.
Because the molecular structure of carotenoids has isoprene-like yoke double bonds, it has strong light absorption performance, and it has strong absorption in the range of 400~500nm, and can appear red, orange and yellow. Carotenoids are unstable when exposed to oxygen, acid, strong light and high temperature, easily degraded or isomerized, and generally stable under alkaline conditions.
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