| 竹叶叶绿素的提取及其性质研究 |
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| 引用本文： | 陈纯馨,陈忻,吕嘉明. 竹叶叶绿素的提取及其性质研究[J]. 食品工业科技, 2001, 0(5): 11-12 |
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| 作者姓名： | 陈纯馨 陈忻 吕嘉明 |
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| 作者单位： | 佛山科学技术学院理学院 |
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| 摘 要： | 研究了从竹叶中提取叶绿素的方法,色素的耐酸碱性、耐氧化性、耐还原性、安全性以及主要食品原材料和食品添加剂对色素的影响.Ames试验结果表明,该色素无致突变性.
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| 关 键 词： | 竹叶 叶绿素 稳定性 |
Study on the extraction and stability of chlorophyll of bamboo leaf |
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| Chen Chunxin et al.. Study on the extraction and stability of chlorophyll of bamboo leaf[J]. Science and Technology of Food Industry, 2001, 0(5): 11-12 |
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| Authors: | Chen Chunxin et al. |
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| Affiliation: | Chen Chunxin et al. |
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| Abstract: | In this paper, the way of extracting chlorophyll from bamboo leaf is described. Also, the effect of several food additives on the stability of chlorophyll of bamboo leaf, as well as its acid fastness, resistance to alkali, anti oxidization, and its anti reductive property are investigated.The Ames examination showed the pigment is safe. |
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| Keywords: | bamboo leaf chlorophyll stability |
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