南瓜果肉色素的提取及稳定性的研究

Studies on the Extraction and Stability about the Pigment of the Pumpkin Flesh

本文研究了从南瓜果肉中提取色素的基本方法 ,并对它的光、热、酸、碱稳定性进行了研究 ,发现其性质较稳定 ,且原料来源广泛 ,提取工艺简单 ,着色效果好 ,是食品、医药 ,化妆品等领域的理想添加剂 .

This article studies the way which extracts pigment from the pumpkin flesh,researches the stability of pigment to the light,heat acid and alkali and finds that its property is stabler.The source of its raw material is widespread.Because of its simple technological extraction and its good dying effect.The pigment is kind of ideal additive in the field of food medicine and cosmetic etc.