| 黑米色素稳定性的研究 |
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| 引用本文： | 俞群娣.黑米色素稳定性的研究[J].浙江海洋学院学报(自然科学版),2002,21(1):72-74. |
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| 作者姓名： | 俞群娣 |
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| 作者单位： | 浙江海洋学院海洋科学与技术学院,浙江舟山，316004 |
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| 摘 要： | 黑米中含有丰富的天然红色素，研究了常用食品添加剂，糖类和常见金属离子：Na^ 、K^ 、Ca^2 、Fe^2 、Zn^2 、Al^3 对黑米色素稳定性的影响。并对色素的耐碱性，耐氧化性，耐还原性，耐光耐热性进行了探讨。
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| 关 键 词： | 黑米 天然色素 稳定性 耐碱性 耐氧化性 耐还原性 |
| 文章编号： | 1008-830X(2002)01-0072-03 |
Study of the Stability of the Red Pigment from Black Rice |
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| YUQun-di.Study of the Stability of the Red Pigment from Black Rice[J].Journal of Zhejiang Ocean University(Natural Science Edition),2002,21(1):72-74. |
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| Authors: | YUQun-di |
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| Abstract: | Black rice contained natural red pigment. The effects of common food additives (such as Vita-mine, organic acids, Carbonhydrates) and several metalic ions (such as Na+? Ca2+?Mg2+?Zn2+?Fe2+and Al+3) on stability of the pigment were studied. The effects of pH value, H2O2, Na2SO3 , temperature and sunnght on the pigment were discussed. |
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| Keywords: | black rice natural pigment stability |
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