目的 解决以水为载体的番茄红素饮料中番茄红素含量低的问题，以期增加番茄红素的溶出量。方法 以番茄汁的番茄红素溶出量为指标，通过单因素及响应面实验优化工艺条件。结果 当蔗糖酯添加量(均以质量分数计)为0.163%，单甘脂添加量为0.027%，火麻油添加量为0.71%时，番茄果汁中番茄红素的溶出量为(27.90±0.03)μg/mL，番茄红素溶出量为相同工艺条件下未添加助溶剂的2倍以上。 结论 复合助溶剂可以有效提升以水为载体的番茄果汁中番茄红素的溶出量。

The work aims to solve the low lycopene content in the water-based lycopene juice and increase the dissolution of lycopene. The prescription conditions were optimized by single factor and response surface experiments with the dissolution concentration of lycopene in juice as indicator. The optimum conditions of the co-solvent were as follows:the additive amount (mass fraction) of sucrose was 0.163%, the additive amount (mass fraction) of monoglyceride was 0.027%, and the additive amount (mass fraction) of hemp oil was 0.710%, the dissolution of lycopene in tomato juice was (27.90±0.03)μg/mL, compared with the juice without the co-solvent under the same process conditions, the dissolution of lycopene was more than twice. The compound co-solvent can effectively improve the dissolution of lycopene in tomato juice.