| 迎春花色素的提取及稳定性研究 |
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| 引用本文： | 杨政水. 迎春花色素的提取及稳定性研究[J]. 食品科技, 2005, 0(12): 48-50 |
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| 作者姓名： | 杨政水 |
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| 作者单位： | 铜仁职业技术学院,铜仁,554300 |
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| 摘 要： | 探讨pH值、温度、氧化剂、还原剂、光照、金属离子和食品添加剂对迎春花色素稳定性的影响,同时对迎春花色素的提取工艺进行了初步研究。
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| 关 键 词： | 迎春花 天然色素 提取 稳定性 |
| 文章编号： | 1005-9989(2005)12-0048-03 |
| 修稿时间： | 2005-06-27 |
Extraction and stability research on the pigment of winter jasmine |
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| YANG Zheng-shui. Extraction and stability research on the pigment of winter jasmine[J]. Food Science and Technology, 2005, 0(12): 48-50 |
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| Authors: | YANG Zheng-shui |
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| Abstract: | The effects of pH value, temperature, oxidizer, reducer, sunlight , metallic ions and food additives onthe stability of the winter jasmine pigment were studied. At the same time the extraction technology of the pig-ment from winter jasmine were researched. |
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| Keywords: | winter jasmine nature pigment extraction stability |
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