| 苋菜色素提取条件的研究 |
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| 引用本文： | 谢嘉霖. 苋菜色素提取条件的研究[J]. 食品工业科技, 2005, 0(4): 153-154 |
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| 作者姓名： | 谢嘉霖 |
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| 作者单位： | 上饶师范学院化学系,江西,上饶,334001 |
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| 摘 要： | 苋菜色素为水溶性色素,以水作为提取剂提取的苋菜色素,在可见光区有三种有色物质。根据这三种物质对温度的变化规律,确定了苋菜色素的最佳提取条件。
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| 关 键 词： | 苋菜 红色素 温度 提取条件 |
| 文章编号： | 1002-0306(2005)04-0153-03 |
| 修稿时间： | 2004-09-28 |
Extraction conditions for red pigment from amaranth |
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| Xie Jialin. Extraction conditions for red pigment from amaranth[J]. Science and Technology of Food Industry, 2005, 0(4): 153-154 |
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| Authors: | Xie Jialin |
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| Abstract: | The water -soluble red pigments from amaranth were extracted with water. There are three colored substances in the range of visible light. The best extraction conditions were determined mainly on the basis of temperature. |
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| Keywords: | amaranth red pigment temperature extraction condition |
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