南瓜中色素的提取及微胶囊色素的制备  

Study on Microcapsule Preparation of Yellow Pigment from Pumpkin

作　　者：张寒冰[1,2] 张筠[1] 付红岩[1] 韩广源 

机构地区：[1]黑龙江东方学院,黑龙江哈尔滨150001 [2]黑龙江民族职业学院,黑龙江哈尔滨150066 [3]黑龙江出入境检验检疫局,黑龙江哈尔滨150001

出　　处：《现代食品科技》2013年第2期319-323,共5页Modern Food Science and Technology

基　　金：黑龙江省教育厅科学技术研究项目(11553076)

摘　　要：本论文在提取了南瓜中天然黄色素之后,对其进行包埋。确定了最佳的提取条件为,在紫外可见分光光度计的吸收波长为446 nm时,以95%的无水乙醇为浸提剂,提取温度70℃,料液比1:1,提取时间5 h。之后用辛烯基琥珀酸淀粉酯钠和乳清分离蛋白做为壁材对南瓜黄色素进行包埋,确定最佳包埋条件为芯壁比1:20、壁材比(辛烯基琥珀酸淀粉酯钠:乳清分离蛋白)2:1、水浴温度75℃、保温时间40 min、溶液pH值为4.75。并得包埋率为96.24%。The pumpkin yellow pigment was extracted and embedded. The best extraction condition were that the absorption wavelength 446nm by using Ultraviolet-visible spectrophotometer, extraction solvent 95% alcohol, the exlraction temperature 70 ℃, the proportion of pumpkin and alcohol 1：1, and the extraction time 5 h. The best embedding conditions were the proportion of core material and exterior 1：20, the proportion of octenyl succinic starch ester and whey isolated protein 2：1, water bath temperature 75℃, the holding time 40rain, and the pH value 4.75, under which the embeded rate was 96.24%.

关 键 词：南瓜黄色素 提取 包埋 微胶囊 

分 类 号：TS255.1[轻工技术与工程—农产品加工及贮藏工程]