荔枝壳红色素的提取及稳定性观察

Extraction and Stability Analysis of the Red Pigment from Litchi Shell

以荔枝壳为原料 ,在酸性条件下浸提荔枝壳红色素 ,并对其稳定性进行了研究。结果表明 ,该色素在酸性条件下对光、热、常用食品添加剂均具有较好的稳定性。

The stability of the red pigment in litchi shell, which was extracted by acidic solution leaching from litchi shell, was studied. The results showed that this kind of pigment had a good stability to light, heat and common food additives under acidic condition.