| 油菜花色素的稳定性研究 |
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| 引用本文： | 杨政水,罗显华,黄静. 油菜花色素的稳定性研究[J]. 食品研究与开发, 2005, 26(6): 122-124 |
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| 作者姓名： | 杨政水 罗显华 黄静 |
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| 作者单位： | 铜仁职业技术学院,贵州,铜仁,554300 |
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| 摘 要： | 探讨了pH值、温度、氧化剂、还原剂、光照、金属离子和食品添加剂对油菜花色素稳定性的影响,同时对油菜花色素的提取工艺进行了初步研究.
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| 关 键 词： | 油菜花 天然色素 提取 稳定性 |
| 收稿时间： | 2004-11-29 |
| 修稿时间： | 2004-11-29 |
STUDY ON THE STABILITY OF RAPE PETAL PIGMENT |
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| YANG Zhengshui,LUO Xianhua,HUANG Jing. STUDY ON THE STABILITY OF RAPE PETAL PIGMENT[J]. Food Research and Developent, 2005, 26(6): 122-124 |
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| Authors: | YANG Zhengshui LUO Xianhua HUANG Jing |
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| Affiliation: | Tongren Vocational and Technical Institute ,Tongren, Guizhou, 554300 |
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| Abstract: | the effects of pH value, temperature,oxidizer, reducer, sunlight, metallic ions and food additives on the stability of the rape petal pigment were studied in this paper.At the same time the extraction technology of the pigment from rape petal were researched. |
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| Keywords: | rape petal nature pigment extraction stability |
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