板栗壳天然棕色素的提取及性能研究

研究了板栗壳天然棕色素的提取工艺,并对所提取的棕色素对光、热、酸、碱以及金属离子和常用食品添加剂等的稳定性进行了较为详细的探讨,旨在开发一种新的天然棕色素,也为板栗的综合利用提供一条新的途径。

Extraction technology of natural brown pigment in chestnut shell was studied.The stability of brown pigment was particularly studied under light,heat,acid,alkali,metal ions and common food additives.The purposes of the study are to develope a new type of brown pigment and to promote plantation and processing of chestnut.