| 栀子黄色素稳定性的研究 |
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| 引用本文： | 丁利君,罗芹辉. 栀子黄色素稳定性的研究[J]. 现代食品科技, 1998, 0(3) |
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| 作者姓名： | 丁利君 罗芹辉 |
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| 作者单位： | 韩山师范学院化生系!521041 |
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| 摘 要： | 栀子果中含有丰富的天然黄色素。本文研究了栀子黄色素对PH、光照、温度、氧化剂、还原剂、金属离子、糖类、有机酸的稳定性以及各类溶剂中色素的溶解性。
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| 关 键 词： | 栀子天然色素 稳定性 |
Study on the stability of the yellow pigment from cape jasmine fruit |
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| Ding Lijun et al.. Study on the stability of the yellow pigment from cape jasmine fruit[J]. Modern Food Science & Technology, 1998, 0(3) |
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| Authors: | Ding Lijun et al. |
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| Affiliation: | Ding Lijun et al. |
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| Abstract: | Cape jasmine fruits contained natural yellow pigment,the effects of PH value, sunlight, temperature, oxidizer, reductant, metallic ions organic acids, carbonhydrates on stability of the pigment were studied. |
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| Keywords: | cape jasmine fruit Natrural pigment Stability |
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