| 栀子色素研究进展 |
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| 引用本文： | 汤兴俊,卢林海. 栀子色素研究进展[J]. 食品科学, 2005, 26(12): 254-256 |
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| 作者姓名： | 汤兴俊 卢林海 |
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| 作者单位： | 漳州伊莱福食品有限公司,福建,漳州,363000 |
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| 摘 要： | 栀子中含有的栀了黄色素是优良的天然黄色素，具有广泛的应用价值。并且从栀子中的栀子甙可制备出栀了蓝和栀子红色素。本文对栀子黄色素的提取、分离方法和栀子黄色素产生绿变原因等进行了简要综述，并简要介绍了栀子蓝和栀子红色素的研究进展。
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| 关 键 词： | 栀子黄色素 提取 分离 |
| 文章编号： | 1002-6630（2005）12-0254-03 |
| 收稿时间： | 2004-10-08 |
| 修稿时间： | 2004-10-08 |
Advance on Gardenia Pigment Study |
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| TANG Xing-jun,LU Lin-hai. Advance on Gardenia Pigment Study[J]. Food Science, 2005, 26(12): 254-256 |
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| Authors: | TANG Xing-jun LU Lin-hai |
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| Affiliation: | Zhangzhou Easylife Foodstuff Co. Ltd., Zhangzhou 363000, China |
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| Abstract: | Gardenia yellow from Gardenia fruit is natural pigment and can be used widely. Gardenia blue and gardenia red also can be made from gardenia fruit. The paper reviewed the advance on extraction and refining of gardenia yellow and reasons of gardenia yellow easy to become green. Meanwhile, it introduced the research progress of gardenia blue and gardenia red. |
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| Keywords: | Gardenia yellow pigment extraction isolation |
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