摘要
研究南瓜色素提取的工艺与南瓜色素的稳定性。南瓜色素提取的最优工艺条件为:乙醇体积分数95%、浸提温度70℃、料液比1︰10 (g/mL)、浸提时间5 h。由稳定性试验得出光照时间和温度对南瓜色素的稳定性具有较为显著的影响,随着光照时间的延长和温度的升高,色素均在逐渐地分解,在pH 2~14范围内南瓜色素均比较稳定。氧化剂、还原剂和常用的3种食品添加剂(苯甲酸、抗坏血酸、蔗糖)对南瓜色素的稳定性影响较小。
The pigments extracted from pumpkin(Cucurbita moschata Duch.) were studied, and their stability was analyzed. The results showed that the optimal pigments extraction condition was ethanol concentration of 95%, temperature of 70 ℃, liquor ratio of 1︰10(g/mL) and time of 5 h. The pigments stability experiments showed that illumination time and temperature had significant influence on pumpkin pigment stability. However, pigment from pumpkin would be decomposed speed up at high temperature and illumination. Pumpkin pigments were relatively stable when pH 2-14, and its stability was barely influenced by oxidizing agent, reducing agent and frequently-used food additives such as benzoic acid, ascorbic acid and sucrose.
作者
周春丽
苏伟
段芸
胡雪雁
朱碧华
ZHOU Chunli;SU Wei;DUAN Yun;HU Xueyan;ZHU Bihua(School of Life Science,Jiangxi Science&Technology Normal University,Nanchang 330013)
出处
《食品工业》
CAS
北大核心
2019年第11期145-149,共5页
The Food Industry
基金
国家自然科学基金项目(31760597)
江西省高等学校教学改革研究省级立项课题(JXJG-16-10-9)
江西省高等学校(本科)省级精品资源共享课《生物化学》(赣教高字[2015]49号)
2018年校级青年拔尖人才项目(900001030201)
关键词
南瓜色素
提取工艺
稳定性
pumpkin pigment
extraction technology
stability
