南瓜滤渣提取色素工艺及色素稳定性研究  

Study on the Extracting Process and Stability of Pigment from Pumpkin Residue

作　　者：孔德宁[1] 郁建平[1] 

机构地区：[1]贵州大学生命科学学院,贵州贵阳550025

出　　处：《现代农业科技》2011年第24期11-13,共3页Modern Agricultural Science and Technology

基　　金：贵州省科技厅项目[黔科合县市科技(2009)7012-1]

摘　　要：以南瓜提取多糖后的滤渣为原料,对南瓜色素进行微波辅助提取和稳定性研究。结果表明:提取的最佳工艺条件是乙醇∶乙醚(体积比)3∶2,料液比1∶30,在温度60℃下,提取3 h;南瓜果肉色素是一种性质稳定的优良天然色素,该色素在各pH值条件下基本稳定,而且在碱性和中性条件下较稳定,在中、低浓度H2O2中有一定的抗氧化能力,但在高浓度H2O2中抗氧化能力差,较高温度时才有一定分解,但对光敏感。In this experiment,used pumpkin residue which was underwent extraction of polysaccharides as raw material,stuied the microwave assisted extraction and stability of pumpkin pigment.The results showed that the optimum conditions of extraction was ethanol：ether（volume ratio）3∶2,solid to liquid ratio 1∶30,temperature 60 ℃,extracting 3 h.The pumpkin flesh pigment was a nature and stability of excellent natural pigment,the pigment was stable in every pH value,and was more stable under alkaline and neutral conditions.In low and medium concentration of H2O2,the pigment had a degree of oxidation resistance ability,but the ability was poor in high concentration of H2O2.Some decomposition occurred in high temperature,and it was sensitive with light.

关 键 词：南瓜 色素 提取 工艺优化 稳定性 

分 类 号：S642.1[农业科学—蔬菜学]