| 天然玫瑰花红色素的提取及稳定性研究 |
| |
| 引用本文： | 王喜萍,刘波,姜晓坤. 天然玫瑰花红色素的提取及稳定性研究[J]. 食品与机械, 2002, 0(6): 25-27 |
| |
| 作者姓名： | 王喜萍 刘波 姜晓坤 |
| |
| 作者单位： | 吉林特产高等专科学校 132109 吉林市 |
| |
| 摘 要： | 以野生刺玫瑰花为原料，以柠檬酸水溶液提取天然玫瑰花红色素。研究了食品中常见几种食品添加剂对玫瑰花红色素稳定性的影响，及该色素的耐酸性、耐光性、耐热性、耐氧化还原性等。
|
| 关 键 词： | 天然玫瑰花 红色素 提取 食用 稳定性 |
| 修稿时间： | 2002-10-14 |
Extraction and stability study of red pigment from wild rose |
| |
| Wang XipingLiu BoJiang Xiaokun. Extraction and stability study of red pigment from wild rose[J]. Food and Machinery, 2002, 0(6): 25-27 |
| |
| Authors: | Wang XipingLiu BoJiang Xiaokun |
| |
| Affiliation: | Wang XipingLiu BoJiang Xiaokun |
| |
| Abstract: | By using citric acid solution,the rose pigment from wild rose was extracted.Several frequently-used additives in food were added and its influence on the pigment stability,some characters of the pigment such as acid-fastness,anti-oxidizing,light-endurance,hot-endurance were studied. |
| |
| Keywords: | Rose Pigment Extraction Stability |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
