天然玫瑰花红色素的提取及稳定性研究

Extraction and stability study of red pigment from wild rose

以野生刺玫瑰花为原料 ,以柠檬酸水溶液提取天然玫瑰花红色素。研究了食品中常见几种食品添加剂对玫瑰花红色素稳定性的影响 ,及该色素的耐酸性、耐光性、耐热性。

By using citric acid solution,the rose pigment from wild rose was extracted.Several frequently-used additives in food were added and its influence on the pigment stability,some characters of the pigment such as acid-fastness,anti-oxidizing,light-endurance,hot-endurance were studied.