南瓜黄色素提取工艺优化及稳定性评价  

Evaluation of Optimization of Extracting Process and Its Stability for Yellow Pigment from Pumpkin

作　　者：祝建章[1,2] 魏玉娟[3] 李红霞[1] 

机构地区：[1]河北联合大学化学工程学院,河北唐山063000 [2]新疆巴音郭楞职业技术学院,新疆库尔勒841000 [3]河西学院化学化工学院,甘肃张掖734000

出　　处：《广州化工》2015年第8期88-91,共4页GuangZhou Chemical Industry

摘　　要：通过单因素实验法优化了南瓜黄色素的提取工艺条件,并对其及稳定性进行了评价,确定了南瓜黄色素提取的最佳工艺条件为:在搅拌条件下,以95%乙醇为提取剂,1∶15的料液比,温度为60℃,提取时间为3 h。色素稳定性试验表明:在常温下南瓜黄色素具有一定抗氧化性和抗还原性,对金属离子稳定,随时间分解缓慢,但高温和光照对色素有破坏作用。Extracting process for yellow pigment from pumpkin was studied according to the single factor experiment.The optimized conditions were as follows： stirring,95% ethanol as extracting agent,the ratio of pumpkin to extracting agent was 1∶15,the temperature was 60 ℃,extracting 3 h. The experiment about stability of pumpkin yellow pigment showed that at room temperature,yellow pigment had certain inoxidability,reduction- resistant,stability to metallic ion,and decompose slowly. However,yellow pigment from pumpkin would be decomposed speed up at high temperature and illumination.

关 键 词：南瓜黄色素 提取工艺 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]