摘要
该项目通过提取火龙果果皮色素探讨不同提取剂与色素溶液呈色的关系及不同提取剂对色素吸收光谱的影响。提取温度、浸提时间等其他因素对提取色素的影响及其对色素稳定性的影响。还探讨其色素在食品方面的应用。
The effects of different extractants and pigment solution on the color absorption spectra of different extracts were investigated by extracting the pigment of dragon fruit. Extraction temperature, extraction time and other factors on the extraction of pigment and its impact on pigment stability. But also to explore its pigment in food applications.
出处
《现代食品》
2017年第9期115-117,共3页
Modern Food
关键词
火龙果色素
提取
稳定性
应用
Pitaya pigment
Extraction
Stability
Application
