摘要
本文以草莓为原料，用80%的酒精浸提制得草莓色素，对其在不同pH介质、不同温度、不同光照条件下的稳定性及若干金属离子、山梨酸和葡萄糖对该色素的影响进行了研究，并分别对从大棚内与大田内种植的草莓中提取的色素的差异进行了比较研究。
Strawberry pigment is extracted from the strawberry soaking in 80% alcohol. We study it's stability under different acidic media, different temperatures and different sunlight and study the influence on it by several kinds of metal ions, sorbic acid and glucose. We carry out the comparative study on the differences between the pigments extracted from field and greenhouse strawberry.
出处
《青岛大学学报（自然科学版）》
CAS
2001年第1期66-70,共5页
Journal of Qingdao University(Natural Science Edition)
