CAJ | 학술논문

以南瓜提取多糖后的滤渣为原料,对南瓜色素进行微波辅助提取和稳定性研究。结果表明：提取的最佳工艺条件是乙醇∶乙醚（体积比）3∶2,料液比1∶30,在温度60℃下,提取3 h;南瓜果肉色素是一种性质稳定的优良天然色素,该色素在各pH值条件下基本稳定,而且在碱性和中性条件下较稳定,在中、低浓度H2O2中有一定的抗氧化能力,但在高浓度H2O2中抗氧化能力差,较高温度时才有一定分解,但对光敏感。
이남과제취다당후적려사위원료,대남과색소진행미파보조제취화은정성연구。결과표명：제취적최가공예조건시을순∶을미（체적비）3∶2,료액비1∶30,재온도60℃하,제취3 h;남과과육색소시일충성질은정적우량천연색소,해색소재각pH치조건하기본은정,이차재감성화중성조건하교은정,재중、저농도H2O2중유일정적항양화능력,단재고농도H2O2중항양화능력차,교고온도시재유일정분해,단대광민감。
In this experiment,used pumpkin residue which was underwent extraction of polysaccharides as raw material,stuied the microwave assisted extraction and stability of pumpkin pigment.The results showed that the optimum conditions of extraction was ethanol：ether（volume ratio）3∶2,solid to liquid ratio 1∶30,temperature 60 ℃,extracting 3 h.The pumpkin flesh pigment was a nature and stability of excellent natural pigment,the pigment was stable in every pH value,and was more stable under alkaline and neutral conditions.In low and medium concentration of H2O2,the pigment had a degree of oxidation resistance ability,but the ability was poor in high concentration of H2O2.Some decomposition occurred in high temperature,and it was sensitive with light.