南瓜黄色素提取技术及其稳定性的研究进展  

Research Progress on Extraction Technology and Stability of Pumpkin Yellow Pigment

作　　者：赵二劳[1] 王桂林[1] 郝丽琴[1] 薛雅荣 ZHAO Er-lao WANG Gui-lin HAO Li-qin XUE Ya-rong(Department of Chemistry, Xinzhou Teachers University, Xinzhou 034000, Shanxi, Chin)

机构地区：[1]忻州师范学院化学系,山西忻州034000

出　　处：《食品研究与开发》2017年第13期210-212,共3页Food Research and Development

基　　金：国家级大学生创新创业训练计划项目(201610124001);山西省高等学校大学生创新创业训练计划项目(2016381);忻州师范学院化学化工创新基地项目(2016)

摘　　要：南瓜黄色素是一种天然色素,具着色与营养双重功能。综述南瓜黄色素溶剂提取、超声辅助提取、微波辅助提取和大孔吸附树脂提取技术及其稳定性在我国的研究进展,展望其应用前景,为南瓜黄色素的进一步研究开发和合理应用提供参考。Pumpkin yellow pigment is a kind of natural ingredient, which was served as colorant and nutrient. The domestic research progresses on the extraction technology and the stability of pumpkin yellow pigment, such as solvent extraction, ultrasonic-assisted extraction, microwave-assisted extraction, and macroporous resin extraction were reviewed. The application prospect of the pumpkin yellow pigment had also been presented in this paper, which provided a reference for its further research and development.

关 键 词：南瓜黄色素 提取 稳定性 进展 

分 类 号：TS202.3[轻工技术与工程—食品科学]