| 几种酸味剂和甜味剂对紫苏色素稳定性的影响 |
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| 引用本文： | 陈勇 刘玉申. 几种酸味剂和甜味剂对紫苏色素稳定性的影响[J]. 中国食品添加剂, 1998, 0(4): 1-3 |
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| 作者姓名： | 陈勇 刘玉申 |
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| 作者单位： | 青岛大学天然色素研究所!青岛，266071，青岛大学天然色素研究所!青岛，266071 |
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| 摘 要： | 本文研究了柠檬酸、酒石酸、鞣酸、蔗糖、葡萄糖等食用酸味剂和甜味剂对紫苏色素稳定性的影响．考查了上述试剂加入色素溶液中色素溶液吸光度和色调的的变化规律。
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| 关 键 词： | 花青素 紫苏色素 颜色稳定性 色差测定 |
The Effect of Several Acidifiers and Sugars on the Stability of Perilla Color |
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| Chen Yong, Liu Yushen. The Effect of Several Acidifiers and Sugars on the Stability of Perilla Color[J]. China Food Additives, 1998, 0(4): 1-3 |
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| Authors: | Chen Yong Liu Yushen |
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| Affiliation: | Qingdao University Natural Pigment Research Institute Qingdao. 266071 |
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| Abstract: | The effect of several acidifiers, such as citric acid, and sugars on the stability of perilla color were studied. The absorbance and the color tone of the solutions of perilla color were measured. |
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| Keywords: | anthocyanin perilla color color stability color equation analysis |
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