|
|||||
|
|
| 护色剂对红曲红色素稳定性的研究 | |
| 引用本文： | 黄宇峰,赵海,王忠彦,戚天胜,刘艳,唐秋琳. 护色剂对红曲红色素稳定性的研究[J]. 食品科技, 2006, 31(11): 186-189 |
| 作者姓名： | 黄宇峰 赵海 王忠彦 戚天胜 刘艳 唐秋琳 |
| 作者单位： | 1. 四川大学生命科学院,成都,610064;中国科学院成都生物所,成都,610041 2. 中国科学院成都生物所,成都,610041 3. 四川大学生命科学院,成都,610064 |
| 摘 要： | 开发了一种新型的护色剂,对天然色素的光稳定性具有非常显著的提高效果,在不改变色素结构的情况下能够将色素的残存率提高数倍以上,实验以红曲红色素为例考察护色剂的效果,确定了护色剂的最佳添加量为0.0001%(m/v),最佳pH7。 |
| 关 键 词： | 红曲红色素 天然色素 护色剂 稳定性 |
| 文章编号： | 1005-9989(2006)11-0186-04 |
| 修稿时间： | 2006-03-13 |
Study on the stability of monascus pigments added antioxidant |
|
| HUANG Yu-feng,ZHAO Hai,WANG Zhong-yan,QI Tian-sheng,LIU Yan,TANG Qiu-lin. Study on the stability of monascus pigments added antioxidant[J]. Food Science and Technology, 2006, 31(11): 186-189 | |
| Authors: | HUANG Yu-feng ZHAO Hai WANG Zhong-yan QI Tian-sheng LIU Yan TANG Qiu-lin |
| Abstract: | Developed a novel, innocuous and low-costing antioxidant for natural pigments from plant extracts, which could significantly increase the light stability of the natural pigments such as monascus pigments as well as their surviving rate by several folds. The optimal concentration of this antioxidant is 0.0001%(m/v). The optimal pH is 7. |
| Keywords: | monascus pigment natural pigment antioxidant stability |
| 本文献已被 CNKI 万方数据 等数据库收录！ | |