摘要
探讨了木耳菜果实红色素提取液的稳定性和各种添加剂对提取液稳定性的影响。研究表明:该色素在一定条件下具有较高的稳定性,是一种值得开发应用的新型天然食用色素。
The stability of basell a rubra L. mature fruit red pigment and its influencing factors for food additives were investigated in this paper. The results indicated that the red pigment is good stable under certain conditions. It is a new devel opment and utilization of natural pigment.
出处
《中国调味品》
CAS
北大核心
2008年第10期74-77,共4页
China Condiment
关键词
木耳菜果实红色素
提取工艺
稳定性
basellarubra L. mature fruit red pigment
extraction process
stability
