影响南瓜黄色色素提取效果的因素  

Factors that Infiuence the Extraction Effect of Yollow Pigment from Pumpikin

作　　者：吴彩娥[1] 郝利平[1] 郝林[1] 赵邦花 郝教敏[1] 

机构地区：[1]山西农业大学食品科学系

出　　处：《山西农业大学学报》1997年第2期144-147,共4页

摘　　要：本试验对影响南瓜黄色色素提取效果的因素进行了研究。试验表明：原料的切分方式、提取温度、提取时间对南瓜黄色色素的提取效果有显著影响。用９５％乙醇作溶剂时，原料切分成０．５～１ｍｍ的薄片、在７０℃温度下提取４０分钟，效果达到最佳；用丙酮作溶剂时原料磨成浆状，在５０℃温度下提取６０分钟效果达到最佳。南瓜黄色色素提取时原料与溶剂的比例为１∶１０时，既有利于色素物质的溶出，又不会影响到浓缩工艺，是最佳配比。从而确定了南瓜黄色色素提取的工艺参数。Some factors that infiuence the extraction effect of yollow pigment from pumpkin were studied.These factors included the way of cutting,extraction temperature,and extraction time.on the condition that 95% ethanol was used as solvent the extraction effect would be optimal whan the raw material to be cut into 0 5- 1mm, the temperature to be 70℃,and the extraction time to be 40 min ,when the solvent was acetone,however ,the extraction effect would be best accompanying with grinding the raw material into thick fluid, and extraction time to be 60 min at 50℃。 The optical ratio of the raw extraction of the pigment,but not coult influence the technology of condension.As a result,some key parameters were determined in the experiment.

关 键 词：南瓜 黄色色素 提取溶剂 提取液 

分 类 号：TS255.5[轻工技术与工程—农产品加工及贮藏工程]