| 辣椒色素提取工艺及稳定性 |
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| 引用本文： | 张继民,胡林华. 辣椒色素提取工艺及稳定性[J]. 安徽工程科技学院学报：自然科学版, 1999, 0(1) |
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| 作者姓名： | 张继民 胡林华 |
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| 作者单位： | 安徽机电学院 |
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| 摘 要： | 红辣椒中含有丰富的辣椒红素、辣椒黄素。介绍不同提取剂和提取时间对色素提取率的影响，并探讨环境条件、几种常用食品添加剂及常见金属离子对辣椒红素稳定性的影响，发现一些辣椒红素特有的性质。
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| 关 键 词： | 色素 辣椒红素 萃取 稳定性 |
The Extraction Technology and the Stability of Capsanthin |
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| Zhang Jimin Hu Linhua. The Extraction Technology and the Stability of Capsanthin[J]. Journal of Anhui University of Technology and Science, 1999, 0(1) |
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| Authors: | Zhang Jimin Hu Linhua |
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| Affiliation: | Anhui Institute of Mechanical and Electrical Engineering Wuhu 241000 |
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| Abstract: | There is rich capsanthin and chilli orange in capsicum annuml. A series of study on the extract rate of capsanthin with different extractive and extraction time was described. The stability of the pigments in different conditions and in the presence of different additives and metal ions has also been studied, and some special properties of the pigment has been found. |
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| Keywords: | pigment capsanthin extract stability |
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