| 天然食用色素南瓜黄的制备和性质研究 |
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| 引用本文： | 武维振,王兰,刘红丽.天然食用色素南瓜黄的制备和性质研究[J].河南工业大学学报(自然科学版),1996(2). |
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| 作者姓名： | 武维振 王兰 刘红丽 |
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| 作者单位： | 河南省国际对销贸易公司，郑州粮食学院食品工程系，河南省卫生防疫站中心仪器室 |
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| 摘 要： | 从南瓜皮中提取食用南瓜黄色素，对制取色素的工艺、性质及应用进行了探讨。提取的色素为脂溶性色素，提取申３．１％左右。通过加入乳化剂的办法还可将它制成水溶性的。其最大吸收峰在４４６ｎｍ左右，经毒理实验证明，该色素安全、无毒。
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| 关 键 词： | 南瓜 天然色素 β－胡萝卜素 |
STUDY ON THE EXTRACTION AND PROPERTY OF EDIBLE NATURAL PIGMENT-PUMPKIN YELLOW |
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| Wu weizhen, Wang Lan, Liu Hongli.STUDY ON THE EXTRACTION AND PROPERTY OF EDIBLE NATURAL PIGMENT-PUMPKIN YELLOW[J].Journal of Henan University of Technology Natural Science Edition,1996(2). |
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| Authors: | Wu weizhen Wang Lan Liu Hongli |
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| Abstract: | The paper introduces the property of edible pigment-pumpkin yellow, the preparing process and the application of it. The pigment is made from the skin of pumpkin which is a by-product of pumpkin powder. The product's extration rate is about 3. 1%.The pigment is oil soluble and can be made into water soluble. Its maximum absorbtion peak is 446 nm. The toxicological experiment shows that the product is a safe food additive. |
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