南瓜黄色素提取及稳定性研究  

Study on extraction and stability of pigment from Pumpkin

作　　者：刘玲玲[1] 何俊[1] 韩锋[1] 刘艳凯[1] 

机构地区：[1]辽宁工程技术大学理学院,辽宁阜新123000

出　　处：《广东农业科学》2010年第1期92-95,共4页Guangdong Agricultural Sciences

摘　　要：研究了南瓜黄色素的提取工艺及稳定性。在单闶素试验的基础上，进行了L9（34）正交试验，确定南瓜黄色素最佳提取工艺条件为：浸提温度70℃，浸提时间6h，料液比1：20，乙醇浓度90％。稳定性试验结果表明，南瓜黄色素的光稳定性较差；pH值在2-14范围内比较稳定；H2O2使色素降解明显，Na2SO3，对色素起到增色作用；常用食品添加剂对色素的稳定性影响不大；除Na＋外，Ca2＋、Mg2＋、Cu2＋、Fe2＋、Al3＋对其稳定性都有显著影响。The optimal extractive process and stability of the pigment extracted from pumpkin was studied. On the basis of single factor tests, the L9 （34） orthogonal test was used in the optimization of technological parameters. Results showed that the optimum extraction yield can be obtained by 90% ethanol heated up at 70℃for 6 h with the material-solvent ratio of 1：20 （g/mL）. The pigment holds less resistance to light. The pH value in 2 ≤pH ≤14 the pigment is stable. HzO2 make the clear degradation of pigment, Na2SO3 play a hyperchromic effect on the pigment. Common food additives affect not obviously to the stability of pigment. Except Na＋, Ca2＋、Mg2＋、Cu2＋、Fe2＋、Al3＋have remarkably effect on the pigment.

关 键 词：南瓜 黄色素 提取工艺 稳定性 

分 类 号：TS255.36[轻工技术与工程—农产品加工及贮藏工程]