南瓜黄色素的稳定性研究  

Study on the stability of from Pumpkin

作　　者：黄磊[1] 高燕燕[2] 

机构地区：[1]贵州师范大学生命科学学院,贵州贵阳550001 [2]贵州大学生命科学学院,贵州贵阳550025

出　　处：《贵州师范大学学报（自然科学版）》2013年第5期6-8,共3页Journal of Guizhou Normal University：Natural Sciences

基　　金：贵州大学研究生创新基金(校研农2013030)

摘　　要：研究探讨pH、温度、光照、金属离子这几个可能对色素有影响的因素,分析它们对南瓜黄色素稳定性的影响.结果显示,南瓜黄色素的最大吸收波长为446 nm.当pH ＜4、pH ＞13时不稳定,pH在4～12较稳定;当温度高于80℃时不稳定;正常,黑暗,光照3种条件对色素稳定性影响不大;Fe2＋对色素有明显的增色效应,其他金属离子对色素稳定性影响不大.The study investigated the pH,temperature,light,metal ions which of several possible factors affecting the pigment,analyze their influences on stability of the pigment from Pumpkin.The results shows that the maximum absorption wavelength of thepigment from pumpkin is 446 nm,when the pH is lower than 4 or higher than 13,and the temperature is higher than 80 ℃,the pigment is unstable.The effect of light on the stable of pigment is not evident.Fe2＋ has the obvious hyperchromic effect on pigment,but other metal ions have little effect on the stability of the pigment.

关 键 词：南瓜 稳定性 黄色素 

分 类 号：G946[文化科学]