| 板栗壳棕色素的提取工艺研究及性能初探 |
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| 引用本文： | 段蕊,张俊杰. 板栗壳棕色素的提取工艺研究及性能初探[J]. 食品与机械, 2001, 0(2): 20-21 |
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| 作者姓名： | 段蕊 张俊杰 |
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| 作者单位： | 淮海工学院食品工程系,222005,连云港 |
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| 摘 要： | 以板栗壳棕色素的提取条件，工艺以及该色素的抗氧化、抑菌性进行了研究。实验结果表明，板栗壳棕色素的抗氧化性能优于同浓度的BHT，并对大肠杆菌，枯草杆菌、青霉有一定的抑制作用。
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| 关 键 词： | 板栗壳棕色素 提取 抗氧化 抑菌性 食用天然色素 |
| 修稿时间： | 2001-02-17 |
The extraction of the brown pigment from chestnut shells and study on its properties |
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| Duan RuiZhang Junjie. The extraction of the brown pigment from chestnut shells and study on its properties[J]. Food and Machinery, 2001, 0(2): 20-21 |
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| Authors: | Duan RuiZhang Junjie |
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| Affiliation: | Duan RuiZhang Junjie |
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| Abstract: | The extracting method and technology of the brown pigment from chestnut shells were studied.The results showed the antioxidation activity of the pigment was better than that of BHT at same concentration.Besides,the pigment had antimicrobial action on E.coli,B.subtilis,Penicilliun. |
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| Keywords: | Chestnut shell brown pigment Extraction Antioxidation activity Antimicrobial property |
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