| 苦浆果黄色素的提取及其稳定性研究 |
| |
| 引用本文： | 王延玲.苦浆果黄色素的提取及其稳定性研究[J].辽宁师范大学学报(自然科学版),1997(2). |
| |
| 作者姓名： | 王延玲 |
| |
| 作者单位： | 大连教育学院生物系 |
| |
| 摘 要： | 实验用不同的试剂从苦浆果中提取黄色素，研究了该黄色素的热稳定性、光稳定性、ｐＨ值稳定性及几种介质的稳定性．结果表明：该黄色素的ｐＨ值稳定性及其在４种介质中的稳定性较好，温度和光照对色素的稳定性产生一定的影响．该色素具有良好的开发应用价值．
|
| 关 键 词： | 苦浆果，色素，提取，稳定性 |
STUDIES ON THE EXTRACTION AND STABILITY OF THE YELLOW PIGMENT FROM PHYSALIS PUBESCENS BERRY |
| |
| Wang Yanling.STUDIES ON THE EXTRACTION AND STABILITY OF THE YELLOW PIGMENT FROM PHYSALIS PUBESCENS BERRY[J].Journal of Liaoning Normal University(Natural Science Edition),1997(2). |
| |
| Authors: | Wang Yanling |
| |
| Abstract: | A yellow pigment was extracted from Physalis pubescens berry with different reagent in this study. The chemical properties of the pigment such as thermostability, photostability, pH value and stability in several media were investigated. |
| |
| Keywords: | Physalis pubescens berry pigment extraction stability |
| 本文献已被 CNKI 等数据库收录！ |
