类胡萝卜素普遍存在于动物、高等植物等中的黄色、橙红色或红色的色素之中，具有广泛的生理活性，如抗氧化、防癌症、预防夜盲症等。随着对天然类胡萝卜素制品的需求量的增加，果渣或其他下脚料成为获取天然类胡萝卜素的新途径之一。本文中合理利用杏酒发酵过程中的下脚料-杏皮渣，以无水乙醇：丙酮(3:7)为提取溶剂，结果表明当料液比为1:15、提取温度55 ℃、提取时间120 min、重复操作2次时，类胡萝卜素的得率最高，可达228.62 μg/g。

Carotenoids are groups of important bioactive compounds，which possess important physiological functions as antioxidant, anti-aging, and preventing cancer or cardiovascular disease. With the growing demand of natural Carotenoids, people focus on the pomace or some processing wastes, gradually. In consideration of comprehensive utilization of the waste from apricot wine fermentation- residues, the effect of organic solvents on carotenoids from apricot residues was researched in this paper. The experimental results showed that the best solvent was the mixture of absolute ethyl alcohol-acetone (3:7) and the optimal parameters were as follows: the Carotenoids were extracted at 55 ℃ for 120minutes, at the ratio between material and solvent of 1:15, operated twice totally. Under the conditions, the yield of Carotenoids from apricot skin residue could reach up to228.62 μg/g.

陕西省教育厅自然科学研究项目(11JK0638)