| 提高赤豆皮色素稳定性的方法研究 |
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| 引用本文： | 李健,吴春,聂芊,马冀.提高赤豆皮色素稳定性的方法研究[J].哈尔滨商业大学学报(自然科学版),2000,16(2):28-31. |
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| 作者姓名： | 李健 吴春 聂芊 马冀 |
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| 作者单位： | 1. 黑龙江商学院化学中心,黑龙江哈尔滨,150076
2. 黑龙江省医药干部学校,黑龙江哈尔滨,150076 |
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| 摘 要： | 介绍了混合添加三种辅色素作为赤豆皮色素的稳定化剂，效果良好，使色素液20天的降解率由原来的50％减少到15％左右。并采用正交试验设计法确定了最佳稳定化条件。
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| 关 键 词： | 赤豆皮色素 花色苷 稳定剂 正交试验 |
| 修稿时间： | 1999-09-12 |
Study on Method for Improving Stability of Red Bean Skin Pigment |
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| Li Jian,Wu Chun,Nie Qian,Ma Ji.Study on Method for Improving Stability of Red Bean Skin Pigment[J].Journal of Harbin University of Commerce :Natural Sciences Edition,2000,16(2):28-31. |
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| Authors: | Li Jian Wu Chun Nie Qian Ma Ji |
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| Abstract: | Three food additives were used as stabilizers which showed good effect for red beanskin pigment. The reduction rate of pigment is decreased from 50% to 15% in 20 days andthe best optimun condition was determined by orthogonal perimental design. |
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| Keywords: | red bean skin pigment anthocyanin stabilizer orthogonal perimental design |
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