摘要
本文研究了从南瓜果肉中提取色素的方法。结果表明 ,南瓜色素含量个体间差异明显 ,提取前最好先进行目测筛选 ;南瓜果肉在pH值3～12的范围内 ,消光值无明显变化 ;80℃以下也较稳定 ,但80℃以上及光照条件下 ,色素易氧化分解 。
The extraction of pigment from pumpkin and its stability were studied in the test.The result showed that in pigment there was significant differenceamong pumpkin fruits,so they were selected by the naked eye before extracted.According to pH value,there was no significant variation about the dulling value of the flesh of pumpkin fruits when ranged from 3 to 12.As for temperature,its dulling value was stable below 80℃,but the above-mentioned pigment was easily oxidized and decomposed above 80℃with lighting.
基金
上海市科委项目!(953913017)
