| 胭脂豆天然食用色素的提取及其理化性质的研究 |
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| 引用本文： | 李维一,罗中杰,许泽宏,李娟.胭脂豆天然食用色素的提取及其理化性质的研究[J].西南民族学院学报(自然科学版),2003,29(2):167-170. |
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| 作者姓名： | 李维一 罗中杰 许泽宏 李娟 |
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| 作者单位： | [1]宜宾学院化学系，四川宜宾644007 [2]绵阳师范学院化学系，四川绵阳621000 |
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| 摘 要： | 以胭脂豆为原料提取安全无毒的天然食用色素，并对其理化性质进行了测试研究，研究表明：该色素在一定条件下具有较高的稳定性，在食品工业中有很好的开发应用前景．
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| 关 键 词： | 胭脂豆 天然食用色素 提取 理化性质 落葵科 |
| 文章编号： | 1003-2843(2003)02-0167-04 |
| 修稿时间： | 2002年12月26 |
A Study on the extract of natural food coloring from B. rubra L. and its physical-chemical properties |
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| LI Wei-yi,LUO Zhong-jie,XU Ze-hong,LI Juan.A Study on the extract of natural food coloring from B. rubra L. and its physical-chemical properties[J].Journal of Southwest Nationalities College(Natural Science Edition),2003,29(2):167-170. |
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| Authors: | LI Wei-yi LUO Zhong-jie XU Ze-hong LI Juan |
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| Abstract: | The extract of natural food coloring from B. rubra L. and its physical-chemical properties are studied here. The research results show the coloring is steady under certain conditions. In food industry, it has a bright prospect in development and application. |
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| Keywords: | B rubra L natural food coloring extract physical-chemical property |
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