摘 要:
研究了微波辅助提取的金莲花黄色素的稳定性。结果表明:金莲花黄色素具有较强的耐酸、耐氧化性,高温对色素有降解作用,但60℃以下稳定性良好;还原剂和光照对色素有明显影响,而常用食品添加剂食盐、蔗糖等对其无影响。[著者文摘]

文章出处:
《中国食品添加剂》-2008年1期 -152-154页
China Food Additives
栏目信息:
文献标识码:
A
文章编号:
1006-2513(2008)01-0152-03
[参考文献]
Study on the stability of yellow pigment of trollius chinensis bunge
ZHAO Er-lao, CHEN Jie, GUO Qing-zhi ( Department of Chemistry, Xinzhou Teachers University, Shanxi 034000)
Abstract:
Stability of trollius yellow pigment was studied with microwave - assisted extraction. The results demonstrated that trollius yellow pigment had a good endurance ability against acid and oxidizing action. It had a good stability under 60℃, but an obvious degradability. Reducer and light possessed a certain effect on the stability of trollius yellow pigment, but common food additives, such as salt, sugar and so on didn' t.[著者文摘]
Key words:
trollius chinensis bunge; yellow pigment; stability
基金资助:
忻州师范学院科研基金项目(200619).

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