摘要
研究了肉红色素的稳定性,考察了pH值、温度、光照、食品防腐剂这些因素对色素的影响。结果表明,该色素在512.0 nm处有强吸收,在pH>6下稳定,耐光性、耐热性很好。常用的食品防腐剂对色素没有影响。
Study on stability of red-meat pigment in this paper,it was tested that the effects of pH value, temperature,light, food preservatives on stability of the pigment. The result is showed that this kind of pigment has a good stability toward heat and light and in the Enviroment of pH〉6 . The result is also showed food preservatives have no bad effects on the pigment. And its maximum absorption wavelength was 512.0 nm.
出处
《中国调味品》
CAS
北大核心
2009年第4期79-81,共3页
China Condiment
关键词
肉红色素
天然色素
稳定性
red-meat pigment
natural pigment
stability
