摘要
对山楂红色素的提取和稳定性进行了探索.报导色素最稳定的pH范围和受热、光照时的变化,以及一些金属离子、有机酸、无机酸、糖类等食品中常见物质对山楂红色素的稳定性的影响.
Red pigment extraction from hawthorn and its stability have been studied. It has been reported on the most stabile range of PH value, the change when it was heated or illuminated and some ordinary objects＇ affect which can be found in the food such as metal ions, organic and inorganic acids, saccharide etc.
出处
《通化师范学院学报》
2006年第4期61-63,共3页
Journal of Tonghua Normal University
关键词
山楂
色素
稳定性
液泛提取法
hawthorn
pigment
stability
flooding extraction.
