荔枝核棕色素的提取及稳定性研究

介绍以荔枝核为原料提取棕色素的方法，研究了几种食品添加剂对该色素的影响。并对该色素的耐热性、耐光性、耐氧化性、耐还原性等性质进行测试。结果表明荔枝核棕色素价廉易得、性质稳定，很具有开发利用价值。

A Research on Extracting the Brown Pigment from Lichi core and it's Stability

This article is about extracting the brown pigment from the Lichi core.Our researching into the influence made by the brown pigment on several food-additives and making tests of the brown pigment to find it's quality of hot-endurance.light-enducrance,oxidation-endurance and reduction-endurance.The tests show that the brown pigment is easy to be made from Lichi core,that it's character is steady and that it is worth developing and making use of this brown pigment.