黑豆皮色素稳定性研究

INVESTIGATION ON THE STABILITY OF THE COLOURING MATTER EXTRACTED FROM BLACK SOYBEAN CORTEX

本文介绍了光、热和酸度对黑豆皮色素稳定性影响的试验结果,为确定提取工艺提供理论依据。

The stability which is affected by suniight, heat and acidity, of the colouring matter extracted from black soybean cortex, is described in this paper. It provides theoretical basis for extraction technology.