| 南瓜果肉色素的提取及稳定性的研究 |
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| 引用本文： | 张水成.南瓜果肉色素的提取及稳定性的研究[J].河南师范大学学报(自然科学版),2000,28(3):133-134. |
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| 作者姓名： | 张水成 |
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| 作者单位： | 河南驻马店师范高等专科学校化学系,河南,驻马店,463000 |
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| 摘 要： | 本研究了从南瓜果肉中提取色素的基本方法，并对它的光、热、碱稳定性进行了研究，发现其性质稳定，且原料来源广泛，提取工简单，着色效果好，是食品、医药，化妆品等领域的理想添加剂。
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| 关 键 词： | 色素 提取 稳定性 南瓜果肉 天然色素 |
| 修稿时间： | 1999-11-19 |
Studies on the Extraction and Stability about the Pigment of the Pumpkin Flesh |
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| ZHANG Shui-cheng.Studies on the Extraction and Stability about the Pigment of the Pumpkin Flesh[J].Journal of Henan Normal University(Natural Science),2000,28(3):133-134. |
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| Authors: | ZHANG Shui-cheng |
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| Abstract: | This article studies the way which extracts pigment from the pumpkin flesh,researches the stability of pigment to the light,heat acid and alkali and finds that its property is stabler.The source of its raw material is widespread.Because of its simple technological extraction and its good dying effect.The pigment is kind of ideal additive in the field of food medicine and cosmetic etc. |
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| Keywords: | pumpkin pigment extraction stability |
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