桅子黄色素的提取工艺及稳定性的研究

Study on the Color Stability and Extraction Technology of Geniposides Xanthein

以栀子为原料,用蒸馏水浸泡提取天然桔黄色素,研究了食品中常用的几种添加剂对栀子黄色素稳定性的研究,并对色素的耐氧性、耐光性、耐酸性等性质进行了研究。

In the paper geniposides were used as raw materials.They were immersed with distilled water and then xanthein was extracted.Several frequently-used additives in food were added and the steadiness of xanthein in geniposide was studied.Some characters of coloring matters such as anti-oxidation talergnces light endusance and acid fastness were researched.