南瓜黄色素的提取工艺优化和稳定性研究

Optimized technique of extraction and research on stability of pumpkin flavochrome

研究了南瓜果肉中黄色素的提取方法和工艺,并对所提取的黄色素进行了光谱特征及温度、pH值、光照、氧化剂、还原剂、金属离子等各种情况下的稳定性测定。总体看来,南瓜果肉黄色素是一种性质稳定的优良天然色素,该色素对各pH稳定,基本不受金属离子影响,较高温时才有一定分解,但对光敏感。

Carry out the research on the methods and techniques of extraction of flavochrome from pumpkin, with spectrum determination and stability determination in different temperature, pH, illumination, oxidant, reducer and metal ion condition. In general, pumpkin flavochrome is a excellent kind of stable natural pigment. It is stable in different pH conditions, hardly affected by all metal irons, only decompose in relatively high temperature, but is highly sensitive to light.