南瓜果肉中色素的研究

Study on the Pigments of Pumpkin Flesh

[目的]为开发天然食用色素而测定南瓜果肉中的色素并研究色素的提取条件。[方法]以南瓜为原料,通过分光光度法测定34个品种南瓜的色价并用HPLC分析南瓜色素提取物中β-胡萝卜素,筛选出提取南瓜色素的品种。以筛选出的南瓜品种为原料,通过单因素试验优化南瓜色素提取条件。[结果]试验表明,不同品种的南瓜,色价和HPLC含量分析结果都表现出一定的差异性,其中汕美-9-5-1的色价最高,为4.15;汕美14-1的色价最低,为0.95。综合色价和HPLC分析结果,确定汕美-9-5-1为色素提取的品种。通过单因素试验确定了南瓜色素的提取条件为:乙醇作为提取溶剂,料液比1∶20 g/ml,提取温度80℃,提取时间4 h。[结论]研究可为南瓜中天然色素的开发利用提供有参考价值的数据。

[Objective] In order to explore natural edible pigments,pigments of pumpkin flesh were determined and extraction conditions were studied. [Method] Taking pumpkin as raw materials,the color values of 34 varieties of pumpkin were measured by spectrophotometry and β-Carotene in pumpkin was analyzed with HPLC to select the pumpkin varieties for pumpkin pigment extract. The selected varieties were then taken as raw materials for single factor test,which was aimed to determine the optimum conditions for extracting pumpkin pigments. [Result]The results indicated that color value and content analysis with HPLC had shown a certain differences in different pumpkins. The color value of Shanmei-9-5-1,namely 4. 15,is the highest. The color value of Shanmei 14-1,namely 0. 95,is the lowest one. According to the result of color value and content analysis with HPLC,Shanmei-9-5-1 was selected as the target. Through single factor test,the conditions for extracting pumpkin pigments were determined as follows： use ethanol as extraction solvent with 1∶ 20 g / ml as the ratio of material to liquid,80 ℃ as extraction temperature,4 hours as extraction time. [Conclusion] The study can provide a valuable reference for the development and utilization of natural pigments in pumpkin.