| 我国天然食用色素研究现状 |
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| 引用本文： | 曹雁平. 我国天然食用色素研究现状[J]. 食品与发酵工业, 2007, 33(1): 80-84 |
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| 作者姓名： | 曹雁平 |
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| 作者单位： | 北京工商大学化学与环境工程学院,北京,100037 |
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| 摘 要： | 从提取技术(超声提取法,微波提取法,超临界萃取法,多级或连续浸取技术,高压提取技术,酶法辅助提取技术),分离精制技术(硅胶、氧化铝、树脂、凝胶层析技术,高速逆流色谱技术,膜技术),色素结构鉴定与性能研究(稳定性,改性,功能性,染色性能),分析检测与评价技术,制备技术(生物制备技术,人工合成等),综合利用与新色素资源的开发等方面介绍了我国天然食用色素的研究现状。
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| 关 键 词： | 食用色素 提取 分离 性能 检测 制备 综合利用 |
| 修稿时间： | 2006-09-05 |
Current Research Situation of Natural Edible Pigment in China |
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| Cao Yanping. Current Research Situation of Natural Edible Pigment in China[J]. Food and Fermentation Industries, 2007, 33(1): 80-84 |
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| Authors: | Cao Yanping |
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| Affiliation: | School of Chemical Engineering, Beijing Technology Business University, Beijing 100037, China |
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| Abstract: | The natural edible pigment, including their extraction methods(ultrasound, microwave, SFE, multistage or continuous, high-pressure, enzyme) and separation methods(silica gel column, aluminum column, macroporous resin and gel filtration chromatography, high-speed countercurrent chromatography, membrane)were summarized. The structure identify methods and the study on stability, modification, function and dyeing, detection and appraises, production (physiology, chemical synthesis)and multiple use and new resource in China were also introduced. |
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| Keywords: | natural edible pigment extraction separation properties detection production multiple |
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