| 红甘蓝色素及其稳定性研究进展 |
| |
| 引用本文： | 程雪源,徐雷,范龚健,顾振新. 红甘蓝色素及其稳定性研究进展[J]. 食品研究与开发, 2007, 28(4): 188-192 |
| |
| 作者姓名： | 程雪源 徐雷 范龚健 顾振新 |
| |
| 作者单位： | 南京农业大学农业部农畜产品加工与质量控制重点开放实验室,江苏,南京,210095 |
| |
| 基金项目： | 江苏省科技厅高新技术基金 |
| |
| 摘 要： | 红甘蓝色素是花色素的一种。花色素是植物组织中广泛存在的一类物质,它不仅是良好的天然食品添加剂,而且有益于人体健康。对红甘蓝色素的主要结构、理化性质、提取工艺及其稳定性等方面的研究现状进行综述,并提出了提高其稳定性的途径。
|
| 关 键 词： | 红甘蓝 色素 稳定性 |
| 修稿时间： | 2007-01-11 |
ADVANCED RESEARCH ON PROPERTIES AND STABILITY OF THE PIGMENTS FROM RED CABBAGE |
| |
| CHENG Xue-yuan,XU Lei,FAN Gong-jian,GU Zhen-xin. ADVANCED RESEARCH ON PROPERTIES AND STABILITY OF THE PIGMENTS FROM RED CABBAGE[J]. Food Research and Developent, 2007, 28(4): 188-192 |
| |
| Authors: | CHENG Xue-yuan XU Lei FAN Gong-jian GU Zhen-xin |
| |
| Affiliation: | Key Laboratory of Food Processing and Quality Control, Ministry of Agricultural, Nanjing Agri. Uni., Nanjing 210095, Jiangsu, China |
| |
| Abstract: | Red cabbage pigment is a kind of anthocyanidina which widely exist in plants. They are not only natural food colorant, but also benefit for human health. The pigment's structures, physic-chemical properties, extraction and purification methods, stability and the ways of improving its stability were reviewed in this paper. |
| |
| Keywords: | red cabbage pigment stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
