南瓜黄色素的稳定性研究

Study on the stability of from Pumpkin

研究探讨pH、温度、光照、金属离子这几个可能对色素有影响的因素,分析它们对南瓜黄色素稳定性的影响.结果显示,南瓜黄色素的最大吸收波长为446 nm.当pH ＜4、pH ＞13时不稳定,pH在4～12较稳定;当温度高于80℃时不稳定;正常,黑暗,光照3种条件对色素稳定性影响不大;Fe2＋对色素有明显的增色效应,其他金属离子对色素稳定性影响不大.

The study investigated the pH,temperature,light,metal ions which of several possible factors affecting the pigment,analyze their influences on stability of the pigment from Pumpkin.The results shows that the maximum absorption wavelength of thepigment from pumpkin is 446 nm,when the pH is lower than 4 or higher than 13,and the temperature is higher than 80 ℃,the pigment is unstable.The effect of light on the stable of pigment is not evident.Fe2＋ has the obvious hyperchromic effect on pigment,but other metal ions have little effect on the stability of the pigment.