| 树莓色素稳定性初步研究 |
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| 引用本文： | 李晓燕,吴志明. 树莓色素稳定性初步研究[J]. 饮料工业, 2005, 8(2): 11-13 |
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| 作者姓名： | 李晓燕 吴志明 |
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| 作者单位： | 北京电子科技职业学院工程技术系,北京,100029 |
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| 摘 要： | 研究树莓色素的提取方法、理化特性及其稳定性，利用色素的光谱性质，研究该色素对酸碱的稳定性、耐热性及常用食品添加剂、不同金属离子对其稳定性影响，结果说明：树莓色素为水溶性色素，易溶于水及有机溶剂如乙醇、丙酮、乙醚溶液，利用丙酮提取可以获得较高的提取率，同时具有较强的稳定性。
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| 关 键 词： | 树莓 食用色素 稳定性 |
| 修稿时间： | 2004-07-25 |
Preliminary study on stability of bramble pigment |
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| LI Xiao-yan,WU Zhi-ming. Preliminary study on stability of bramble pigment[J]. Beverage Industry, 2005, 8(2): 11-13 |
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| Authors: | LI Xiao-yan WU Zhi-ming |
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| Abstract: | The extraction methods, physicochemical properties and stability of bramble pigment are studied. By analyzing the spectrum of the pigment, its stability to acid and alkali, its thermal stability, and the influence of food additives and different metallic ions on its stability are investigated. The results show that bramble pigment is water-soluble and can easily dissolve in water and organic solvents such as ethanol, acetone and ether. A relatively higher yield and better stability are obtained by extracting it with acetone. |
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| Keywords: | bramble edible pigment stability |
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