摘要
红甘蓝色素是花色素的一种。花色素是植物组织中广泛存在的一类物质,它不仅是良好的天然食品添加剂,而且有益于人体健康。对红甘蓝色素的主要结构、理化性质、提取工艺及其稳定性等方面的研究现状进行综述,并提出了提高其稳定性的途径。
Red cabbage pigment is a kind of anthocyanidina which widely exist in plants. They are not only natural food colorant, but also benefit for human health. The pigment＇s structures, physic-chemical properties, extraction and purification methods, stability and the ways of improving its stability were reviewed in this paper.
出处
《食品研究与开发》
CAS
北大核心
2007年第4期188-192,共5页
Food Research and Development
基金
江苏省科技厅高新技术项目(BG2004323)
关键词
红甘蓝
色素
稳定性
red cabbage
pigment
stability
