天然南瓜黄色素的性能研究

Studies of the Edible Property of Natural Pumkin Pigment

以吸光度值为指标 ,研究南瓜黄色素 (β-胡萝卜素 )对酸、光、热和对金属离子、氧化剂的稳定性及其水溶性。结果表明 ,酸碱度、温度对南瓜黄色素的影响不大 ,各种食品中常见的金属离子对南瓜黄色素有一定的增色作用 ,加入适当的添加剂和分散剂 ,能很好地改善色素对光的稳定性和水溶性。

This paper studies the edible property of natural pumkin pigment.Our aim is finding a proper stabilizing agent and disperse agent,improving pigment stability to light and water solubility.By surveying absorbance of solution,this paper studies the stability of pumpkin pigment to the light,heat,temperature,acid,alkali,metalic ions and oxidant.and its water solubility.It shows that temperature and acidity have only limited effects on pigment.The common metalic ions can increase the colour of pigment.The stability of pigment to light and water could be improved by adding stability agents and disperse agents.