南瓜黄色素的提取工艺优化及稳定性研究

Study on the extraction and the stability of yellow pigment from pumpkin

用95%乙醇提取南瓜黄色素,并考察了光照、温度、pH值、金属离子及常用食品添加剂等对其稳定性的影响。结果表明:南瓜黄色素的最佳提取条件为:料液比1∶11g/mL,95%乙醇提取3.5h、pH6.0,提取温度60℃。南瓜黄色素溶液在强光和高温下不稳定,对pH值波动、大部分金属离子和食品添加剂溶液中表现稳定,但溶液中的Fe3+和十二烷基磺酸钠(SDS)对该色素有较大影响。

The extraction conditions of yellow pigment from pumpkin were optimized in this paper,and the stability effects of illumination,temperature,pH value,metal ions and some food additives were examined as well. The orthogonal experiments showed that the optimum extraction conditions of pumpkin yellow pig-ment were 95% ethanol as extractant,the ratio of solid to liquid 1：11 g/mL,extraction at 60 ℃ and pH 6. 0 for 3. 5 h. The pumpkin yellow pigment was easy to be destroyed under high light or high tempera-ture. While the yellow pigment showed high stability with pH value fluctuation,most of the metal ions and food additives,except the Fe3＋ ion and sodium dodecyl sulfate（ SDS）solution had great effects on the sta-bility of the pigment solution.