| 玫瑰红色素稳定性的研究 |
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| 引用本文： | 滕洁,刘元军,李德芳. 玫瑰红色素稳定性的研究[J]. 中国食品添加剂, 2001, 0(1): 2-5 |
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| 作者姓名： | 滕洁 刘元军 李德芳 |
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| 作者单位： | 江苏省轻工业研究设计院,南京,210017 |
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| 摘 要： | 本主要研究玫瑰红色素的稳定性，考察了几种金属离子、防腐剂、常用食品添加剂对其稳定性的影响，为其开发利用提供科学的依据。
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| 关 键 词： | 玫瑰红色素 稳定性 食用色素 |
Study on the Stability of Red Pigment from Rose |
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| Teng Jie,Liu Yuaujun,Li Defang. Study on the Stability of Red Pigment from Rose[J]. China Food Additives, 2001, 0(1): 2-5 |
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| Authors: | Teng Jie Liu Yuaujun Li Defang |
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| Abstract: | The stability of red pigment from rose was investigated in this paper. Some metallic ions, preservers and food additions were tested to find the effects on the stability of this red pigment. This research provides scientific basis for the exploration and application of this red pigment. |
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| Keywords: | rose red pigment stability |
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