摘要
研究了提取枸杞多糖前,先用氯仿-甲醇(2∶1,V∶V)从枸杞干果中提取色素,同时对pH、光、热、金属离子等因素对其稳定性进行了研究。
The extraction of pigment from Fructus lycii with chloroform-methanol (2 : 1 v/v) was reported. Effect of the pH value, heat, sunlight and metal on the stability were researched in depth.
出处
《中国食品添加剂》
CAS
2007年第5期109-113,共5页
China Food Additives
关键词
枸杞
色素
提取
稳定性
Fructus Lycii
pigment
extraction
stability
antioxidant activity