| 百合花色素性能研究 |
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| 引用本文： | 刘灿明,熊远福,李辉勇,刘祥华,周朴华. 百合花色素性能研究[J]. 食品科学, 2004, 25(12): 40-42 |
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| 作者姓名： | 刘灿明 熊远福 李辉勇 刘祥华 周朴华 |
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| 作者单位： | 湖南农业大学理学院 |
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| 基金项目： | 湖南省教育厅科学技术基金资助课题(02C560) |
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| 摘 要： | 从百合花中提取出了橙黄色素,试验了该色素的溶解性能和光、热、pH值及盐类物质对色素水溶液稳定性的影响。结果表明:百合花色素着色力强,稳定性好。百合花是一种有待开发、具有较高经济价值的新的天然色素资源。
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| 关 键 词： | 百合花 色素 溶解性 稳定性 |
| 文章编号： | 1002-6630(2004)12-0040-03 |
Study on Pigment Characteristics of Lilium brownii F.E.Brown var.viridulum Baker |
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| LIU Can-ming,XIONG Yuan-fu,LI Hui-yong,LIU Xiang-hua,ZHOU Pu-hua. Study on Pigment Characteristics of Lilium brownii F.E.Brown var.viridulum Baker[J]. Food Science, 2004, 25(12): 40-42 |
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| Authors: | LIU Can-ming XIONG Yuan-fu LI Hui-yong LIU Xiang-hua ZHOU Pu-hua |
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| Affiliation: | Science College of Hunan Agricultral Univeraity |
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| Abstract: | Orange pigment was extracted from Lilium brownii F.E. Brown var. viridulum Baker. Its solubility and the influence of light, heat, pH value and salt material to the stability of pigment aqueous solution were assayed. The result was that the pigment extracted from Lilium brownii F.E. Brown var. viridulum Baker showed a strong coloring function with high stability, so Lilium brownii F.E. Brown var. viridulum Baker was a new kind of natural pigment resource remain to be developed with good economic value. |
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| Keywords: | Lilium brownii F.E. Brown var. viridulum Baker pigment solubility stability |
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