番茄红素是一种广泛存在又极为重要的类胡萝卜素，近年来，番茄红素因其特有的生理活性和开发前景激发了众多国内外学者的研究热情。本文以番茄红素油树脂为原料，通过皂化、重结晶法制备了高纯度的全反式番茄红素，之后采用热致异构化法选取三氯甲烷作为热致溶剂加热全反式番茄红素得到了顺式比例40%以上的番茄红素，在后续的制备应用中又通过再次结晶，提高其顺式比例至65%以上。进而，通过将低温C18色谱柱和C30色谱柱组合构建了可用于番茄红素异构体纯化的正交分离方法。本研究表明，当色谱柱温低于-20℃时，C18色谱柱对番茄红素异构体的分离能力将得到大幅加强。在研究了番茄红素的溶解度与分离度之间的关系后，通过该正交方法最终制备了7种纯度均高于97%的番茄红素异构体。相比于单独使用C18柱或C30柱，组建正交分离方法后上样容量和纯度都得到了较高的提升。研究了新疆市场上比较有特色的6种不同的食用植物油（核桃油、黑种草籽油、巴旦木油、葡萄籽油、南瓜籽油和桃仁油）在热处理条件下对全反式番茄红素转化为顺式异构体的潜力。由于向顺式异构体转化的效率最高，且生成的最不稳定异构体（(13Z)-番茄红素）的含量最少，葡萄籽油被认为是作为生物溶剂综合开发利用番茄红素的最佳选择。此外，以核桃油、黑种草籽油为例，研究了所得番茄红素异构体在食用油中4℃储藏7天过程中的转化情况。结果表明，在两种食用油中，所有的顺式异构体都会往全反式异构体转化，还有两种顺式异构体在往全反式番茄红素转化的同时也会有部分转化为(13Z)-番茄红素；(5Z)-番茄红素、(9Z)-番茄红素和全反式番茄红素，在两种油中的稳定性都较好，以核桃油更佳，在4℃下储存7天这三种异构体含量都在80%左右。 

Lycopene is a kind of carotenoids which is widespread and important. In recent years, lycopene has aroused the research enthusiasm of many scholars around the world due to its unique biological activity and development prospect. (All-E)-lycopene was purified from tomato oleoresin according to saponification reaction and recrystallization method. Then, the thermogenic isomerization method was adopted to prepare high proportion (more than 40%) of Z-isomers of lycopene by the solvent chloroform from all-E lycopene. In the subsequent preparation of Z-isomers, the cis-ratio was increased to more than 65% by re-crystallization. An orthogonal separation method for the purification of isomers of lycopene was constructed by combing low temperature (L-T) C18 column and C30 column together. As presented here, resolution of the normal C18 column for isomers of lycopene was greatly strengthen down to -20℃. After studying the relation between solubility and resolution, seven kinds of isomers of lycopene were finally prepared by the constructed orthogonal separation method with the purity higher than 97% Compared to the separation with L-T C18 or C30 column individually, the loading capacity and purity greatly improved after combining them as orthoganal separation method. Then, the prepared high-purity all-E lycopene were dissolved and heated at 120℃ in 6 kinds of specialty edible oil of Xinjiagn (walnuts, black seed, almonds, grape seed, pumpkin seed, and peach kernel oil) to study the isomerization behavior. Grape seed oil was regarded as the most appropriate choice for the application of lycopene due to the highest conversion rate of all-E lycopene to cis-isomers and few unstable (13Z)-lycopene was generated. The stability of each isomers at 4℃ was also studied in edible oils using walnut oil and black seed oil as the examples. The result shows that all the cis-isomers of lycopene will transform to all-E lycopene in both walnut oil or black seed oil, and there are two types of cis-isomers which also transform to (13Z)-lycopene during the same time; As for (5Z)-, (9Z)-, and (all-E)- lycopene were stable in both walnut oil or black seed oil, and the walnut oil showed better performance which remain 80% content of lycopene at 4℃ in 7 days.