黑糯玉米色素的提取及其稳定性研究

Study on Extraction and Stability of Pigment in Black Glutinous Maize

对玉米新品种黑糯玉米色素的提取及稳定性进行了研究，详细讨论了酸度、温度、光照、氧化还原剂、金属离子及常用食品添加剂对色素稳定性的影响。

The extracting conditions and solubility of pigment in black glutinous maize whish is a new variety of maize were studied in this paper.Photo stability,thermo stability and acid－stability were examined also,the effect of oxidant,reductive,part of food additives and some metal ions to stability of the pigment were studied.