摘要
对紫叶小檗叶红色素的提取工艺及基本性质进行了初步研究 ,结果表明 :紫叶小檗叶红色素的提取工艺简单 ,在酸性条件下稳定性较好 。
This essay studied the extraction of red pigment that was obtained by aqueous extraction from the purple leaf barberry (B.Thunbergii Var.),refined by macroporous resin, and its basic properties. The results show that the red pigment was stability under acid condition,and the extract method was simple.
出处
《冷饮与速冻食品工业》
2001年第1期31-32,共2页
Beverage & Fast Frozen Food Industry
