金瓜中色素的提取及稳定性研究

Studies of the Extraction and the Stability of Gourd Pigment

对金瓜色素的提取条件和稳定性进行了研究。结果表明:提取的最佳条件是以碎状金瓜为原料,以PH值为9、体积分数95%的乙醇为浸提剂,在60℃下恒温浸提5h。同时实验结果表明:金瓜色素的光稳定性较差,耐热性较好;酸碱稳定性较好,但不宜用于强酸的环境;耐氧化性不强,有一定的抗还原性;各种常见的金属离子对该色素均有一定的增色作用;常用的食品添加剂柠檬酸、抗坏血酸和蔗糖对该色素有一定降色作用,苯甲酸钠对该色素有一定增色作用,葡萄糖和食盐对该色素不产生明显影响。

The extraction condition and stability of Gourd pigment have been studied . The result shows that： the optimum conditions are regarded smashed gourd as the raw material, the extraction reagent 95% alcohol with PH 9 and extraction temperature at 60℃ for 5 hours. At the same time it shows that the character of pigment is unstable when it is placed in the sun but the heatproof is better; The sour and alkali stability is better, but it is not proper for using under strong sour environment; It has a good ability to endure reducer but not to oxidant; Thecommon metalic ions can increase the colour of the pigment; Common food additive such as citric acid, Vc and saccharose can eliminate the color of the pigment, but sodium benzoate can increase the colour of the pigment, glucose and salt nearly don＇ t affect the stability of the pigment.