苦浆果黄色素的提取及其稳定性研究

STUDIES ON THE EXTRACTION AND STABILITY OF THE YELLOW PIGMENT FROM PHYSALIS PUBESCENS BERRY

实验用不同的试剂从苦浆果中提取黄色素，研究了该黄色素的热稳定性、光稳定性、ｐＨ值稳定性及几种介质的稳定性．结果表明：该黄色素的ｐＨ值稳定性及其在４种介质中的稳定性较好，温度和光照对色素的稳定性产生一定的影响．该色素具有良好的开发应用价值．

A yellow pigment was extracted from Physalis pubescens berry with different reagent in this study. The chemical properties of the pigment such as thermostability, photostability, pH value and stability in several media were investigated.