南瓜色素提取及稳定性研究  

Study on Extraction and Stability of Pigment fromCucurbita Moschata

作　　者：张德华[1] 金明[2] 

机构地区：[1]皖西学院生物与制药学院,安徽六安237012 [2]安徽省植物生物技术实训中心,安徽六安237012

出　　处：《皖西学院学报》2013年第5期5-8,共4页Journal of West Anhui University

基　　金：安徽省高校省级自然科学基金重点项目(KJ2008A15ZC)

摘　　要：以南瓜色素为提取产品,研究其提取工艺及产品的稳定条件。结果表明,南瓜色素提取的最佳条件:以无水乙醇为浸提溶剂,料液比为1∶9,浸提温度为60℃,浸提时间为3.0h;每100g南瓜干品可提取南瓜色素为1.6547g。研究表明南瓜色素在中性、偏碱性以及较高温度条件下都比较稳定,但对光照比较敏感。The cucurbita rnoschata duch pigment was extracted products, and studying the extraction technology and the stability of pigment from cucurbita moschata. The experimental results show that the optimum conditions of extracting cucurbita rnoschata pigment= using ethanol as the extraction solvent, solid-liquid ratio was 1 ： 9, the extraction temperature was 60 ℃, the extraction time was 3.0 h; each 100 g cucurbita moschata in dried pigment containing 1. 654 7 g. Cucurbita rnoschata flesh pigment was a nature and stability of excellent natural pigment, and it was relatively stable in neutral and alkaline and high temperature conditions, but was more sensitive to light.

关 键 词：南瓜 色素 提取 稳定性 正交试验法 

分 类 号：TS264.4[轻工技术与工程—发酵工程]