摘要
研究了莴笋叶绿素的提取及理化性质。结果表明 ,在 3 0 %丙酮及 5%氢氧化钠溶液中易于提取 ,得到绿色粉末状色素 ,该色素对光、热和糖类具有较好的稳定性。
The article reports the physicochemical properties and the conditions of extracting the Leaf of Lettuce green pigment. The result shows that the pigment can be well obtained by using 30% Acet and 5% NaOH. The green powered pigment is obtained. The pigment is stable to light, heat and glucide.
出处
《冷饮与速冻食品工业》
2001年第3期37-38,共2页
Beverage & Fast Frozen Food Industry
