观赏南瓜色素的提取及性质研究  

Study on the Extraction and Character of Ornamental Cushaw Pigment

作　　者：范文秀[1] 李新峥[2] 

机构地区：[1]河南科技学院化工系,河南省新乡市453003 [2]河南科技学院园艺系,河南省新乡市453003

出　　处：《光谱实验室》2006年第4期676-679,共4页Chinese Journal of Spectroscopy Laboratory

基　　金：河南省科技攻关项目(0424070050)

摘　　要：对观赏南瓜色素的提取及性质进行了初步的探索,研究了光、温度、pH、氧化剂、还原剂、常用的食品添加剂对色素的影响。结果表明:观赏南瓜色素对光和热都比较稳定;适宜在pH值4—12之间使用;耐氧化性和耐还原性均较好;Vc对色素有一定的消色作用;柠檬酸三钠对色素有增色作用;色素对常用的食品添加剂有较强稳定性。Extraction technology and the character of natural pigment in ornamental cushaw were studied, the effect of light,temperature,pH,oxidant ,reducer,and the different food additives on stability of the pigment were assayed. The results are as follows：the extracted pigment has a good ability to endure light and heat,it is suitable to be used at pH 4-12,it has a good ability to endure oxidant and reducer,Vc can eliminate the color of the pigment,trisodium citrate can enhance the color of pigment,the pigment has a good stability for common food additives.

关 键 词：观赏南瓜 色素 提取 稳定性 

分 类 号：O657.32[理学—分析化学]