南瓜黄色素的提取工艺及其稳定性研究.pdfVIP

96 粮食与油脂 2018 年第 31 卷第 1 期 黄爱妮，李 丽，张刘卫 武昌工学院食品与环境工程学院 湖北武汉 430065 （ ， ） 以南瓜为原料 分别通过单因素试验和正交试验研究了南瓜黄色素提取的工艺条件 试 摘 要： ， 。 验结果表明 提取南瓜黄色素的最佳工艺条件为以无水乙醇作为提取剂 料液比1 ∶10 (g/mL) ， 、 、 提取温度70 提取时间4 h 提取的南瓜黄色素性质比较稳定 酸 碱 温度对南瓜黄色 ℃、 。 ， 、 、 素的影响较小 还原剂和氧化剂对南瓜黄色素的稳定性有一定的影响 但影响不大 光照对 ， ， ， 其稳定性影响较大。 南瓜 黄色素 提取 稳定性 关键词： ； ； ； Study on extraction process of pumpkin yellow pigment and its stability HUANG Ai-ni, LI Li, ZHANG Liu-wei (College of Food and Environmental Engineering, Wuchang Institute of Technology, Wuhan 430065, Hubei, China) Abstract: With pumpkin as raw material, the extraction process conditions of pumpkin yellow pigment were studied by single factor experiments and orthogonal experiments. The results showed that the optimum extraction conditions of pumpkin yellow pigment were as follows: Anhydrous ethanol as extraction agent, ratio of solid-liquid 1 ∶10(g/mL), extraction temperature 70 ℃ , extraction time 4 h. The properties of pumpkin yellow pigment was stable. Acid, alkali, and temperature had little impact on pumpkin yellow pigment. Reducing agent and oxidant had a certain impact on pumpkin yellow pigment, but the impact was not big. Light had big infl uence on the stability of pumpkin yellow pigment. Key words: pumpkin; yellow pigment; extraction; stability