| 天然红菜苔色素的提取及稳定性研究 |
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| 引用本文： | 黄绍华,温辉梁,翟瑞文. 天然红菜苔色素的提取及稳定性研究[J]. 中国食品添加剂, 2001, 0(3): 22-26 |
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| 作者姓名： | 黄绍华 温辉梁 翟瑞文 |
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| 作者单位： | 南昌大学食品科学与工程系,南昌,330047 |
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| 摘 要： | 本报道了分别采用甲醇、乙醇、水作为溶剂提取红菜苔色素的工艺及光谱特性，其最大吸收峰为530nm；并针pH值、光、热等因素对其稳定性的影响作了深入研究。
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| 关 键 词： | 天然红菜苔色素 提取 稳定性 食用 |
Study on the Extraction and Stability of Natural Red Pigment from Brassica Campestris. L |
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| Huang Shaohua,Wen Huiliang,Zhai Ruiwen. Study on the Extraction and Stability of Natural Red Pigment from Brassica Campestris. L[J]. China Food Additives, 2001, 0(3): 22-26 |
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| Authors: | Huang Shaohua Wen Huiliang Zhai Ruiwen |
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| Abstract: | The spectral character and extraction of red pigment from Brassica Campestris L individually with methanol, alcohol and water were reported. The maximum absorptivity is at 530nm. Effect of the PH value, heat and sun- light on the stability were researched in depth. |
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| Keywords: | Brassica campestris L Natural pigment Extraction |
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