摘要
研究了β-胡萝卜素的发色机理,综述了β-胡萝卜素在制剂化过程中通过改变顺反异构体组成、生成新的官能团和改变粒径分布等因素而影响β-胡萝卜素颜色的内在原因,并提到了分析颜色的原理和常用仪器。
The coloring mechanics of β-carotene was firstly studied. Then it pointed out that during the preparation process, the color of β-carotene would be influenced by isomerization, formation of new functional group and changing the distribution of particle size, and the reasons were researched. The analytic theory and equipments of color measure were also stated.
出处
《食品科技》
CAS
北大核心
2009年第4期214-218,共5页
Food Science and Technology
基金
“十一五”国家科技支撑计划(2007BA000781)