摘要
研究了樟树果红色素在不同环境条件下的稳定性,结果表明,该色素耐热性和耐光性较好,粗提物比纯提物的耐热性要高得多,色素是否纯化对色素光稳定性影响不显著。
The stability of red pigment in different conditions from Cinnmonum camphora （Linn.） Presl were investigated. Results showed that the pigment display a remarkable thermal and light stability. The experiments also indicated that the crude pigments more stable than the pure pigments in thermal and had no obvious effect on the pigment of light stability.
出处
《食品科技》
CAS
北大核心
2007年第7期178-180,共3页
Food Science and Technology
基金
国家自然科学基金项目(30370813)
关键词
樟树
色素
稳定性
Cinnmonum camphora （Linn.） Presl
pigment
stability
