摘要
探讨了pH值、温度、氧化剂、还原剂、光照、金属离子和食品添加剂对油菜花色素稳定性的影响,同时对油菜花色素的提取工艺进行了初步研究。
the effects of pH value, temperature,oxidizer, reducer, sunlight, metallic ions and food additives on the stability of the rape petal pigment were studied in this paper.At the same time the extraction technology of the pigment from rape petal were researched.
出处
《食品研究与开发》
CAS
北大核心
2005年第6期122-124,共3页
Food Research and Development
关键词
油菜花
天然色素
提取
稳定性
rape petal
nature pigment
extraction
stability
