摘要
本文用正交实验对经发酵的玫瑰香葡萄皮渣的总色素、食用色素的优化提取工艺进行了研究，同时对粗色素的纯化工艺进行了探索。
in this paper, not only the optimum extracting processes of the total pigments and food colourant from the fermented Muscat Hamburg g ape pomace have been studied by orthogonal experiments, but the purifying process of the gross pigments has been discused.
关键词
天然色素
花色甙
正交实验
提取
纯化
食品添加剂
Natural pigments
Anthocyanins
Orthogonal experiments
Eftraction
Purification
