摘要
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/m L)、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。
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 influence on the stability of pumpkin yellow pigment.
出处
《粮食与油脂》
北大核心
2018年第1期96-100,共5页
Cereals & Oils
关键词
南瓜
黄色素
提取
稳定性
pumpkin
yellow pigment
extraction
stability
