CAJ | 학술논문

研究了南瓜黄色素的提取工艺及稳定性.在单因素试验的雇础上,进行了了L_9(3~4)正交试验,确定南瓜黄色素最佳提取工艺条件为:浸提温度70℃,浸提时间6 h,料液比1:20,乙醇浓度90%.稳定性试验结果表明,南瓜黄色素的光稳定性较差;pH值在2～14范围内比较稳定;H_2O_2使色素降解明显,Na_2SO_3对色素起到增色作用;常用食品添加剂对色素的稳定性影响不大;除Na~+外,Ca~(2+)、Mg~(2+)、Cu~(2+)、Fe~(2+)、Al~(3+)对其稳定性都有显著影响.
연구료남과황색소적제취공예급은정성.재단인소시험적고출상,진행료료L_9(3~4)정교시험,학정남과황색소최가제취공예조건위:침제온도70℃,침제시간6 h,료액비1:20,을순농도90%.은정성시험결과표명,남과황색소적광은정성교차;pH치재2～14범위내비교은정;H_2O_2사색소강해명현,Na_2SO_3대색소기도증색작용;상용식품첨가제대색소적은정성영향불대;제Na~+외,Ca~(2+)、Mg~(2+)、Cu~(2+)、Fe~(2+)、Al~(3+)대기은정성도유현저영향.
The optimal extractive process and stability of the pigment extracted from pumpkin was studied. On the basis of single factor tests, the L_9 (3~4) orthogonal test was used in the optimization of technological parameters. Results showed that the optimum extraction yield can be obtained by 90% ethanol heated up at 70℃ for 6 h with the material-solvent ratio of 1:20 (g/mL). The pigment holds less resistance to light. The pH value in 2 ≤pH≤14 the pigment is stable. H_2O_2 make the clear degradation of pigment, Na_2SO_3 play a hyperchromic effect on the pigment. Common food additives affect not obviously to the stability of pigment. Except Na~+,Ca~(2+),Mg~(2+),Cu~(2+),Fe~(2+),Al~(3+) have remarkably effect on the pigment.