| 竹叶绿色素稳定性的研究 |
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| 引用本文： | 张健,陈栋华.竹叶绿色素稳定性的研究[J].精细化工,1996,13(3):19-22. |
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| 作者姓名： | 张健 陈栋华 |
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| 作者单位： | 武汉中南民族学院化学系 |
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| 摘 要： | 研究果糖、葡萄糖、蔗糖、草酸、ＤＬ－酒石酸、抗坏血酸和柠檬酸铵对竹叶绿色素的稳定性的影响。
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| 关 键 词： | 竹叶绿色素，稳定性 |
STUDY ON THE STABLITY OF BAMBOO LEAVE’S CHLOROPHYLL |
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| Zhang Jian, Chen Donghua,Yang Sui, Lei Shengwei.STUDY ON THE STABLITY OF BAMBOO LEAVE’S CHLOROPHYLL[J].Fine Chemicals,1996,13(3):19-22. |
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| Authors: | Zhang Jian Chen Donghua Yang Sui Lei Shengwei |
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| Abstract: | The stability of bamboo leaves chlorophyll has been examined in relation to α-D-glucopyranosido-β-fructofuranoside,oxalic acid,fructose,glucose,DL-tartaric acid,vitamin C and ammonium citrate. |
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| Keywords: | Bamboo leaves chlorophyll Stability |
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