摘要
开发了一种新型的护色剂,对天然色素的光稳定性具有非常显著的提高效果,在不改变色素结构的情况下能够将色素的残存率提高数倍以上,实验以红曲红色素为例考察护色剂的效果,确定了护色剂的最佳添加量为0.0001%(m/v),最佳pH7。
Developed a novel, innocuous and low-costing antioxidant for natural pigments from plant extracts, which could significantly increase the light stability of the natural pigments such as monascus pigments as well as their surviving rate by several folds. The optimal concentration of this antioxidant is 00001%（m/v）. The optimal pH is 7.
出处
《食品科技》
CAS
北大核心
2006年第11期186-189,共4页
Food Science and Technology
关键词
红曲红色素
天然色素
护色剂
稳定性
monascus pigment
natural pigment
antioxidant
stability
