| 苋菜红色素的性质考察 |
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| 引用本文： | 殷彩霞 李自英. 苋菜红色素的性质考察[J]. 云南大学学报(自然科学版), 1990, 12(3): 247-251 |
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| 作者姓名： | 殷彩霞 李自英 |
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| 作者单位： | 云南大学化学系(殷彩霞，李自英)，云南大学化学系(徐隽) |
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| 摘 要： | 从苋菜提取的红色素,其色泽美丽,食用安全可靠.苋菜红色素提取工艺简单易行,所需生产设备是通用的.苋菜红色素对酸稳定,对碱敏感,耐热能力较低,所以,它适用于低温处理的食品.
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| 关 键 词： | 苋菜 苋菜红色素 含氮花色甙 甜菜甙配基 |
Studies on the Properties of Amaranthin Pigment |
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| Yin Caixia Li Ziying Xu Jun. Studies on the Properties of Amaranthin Pigment[J]. Journal of Yunnan University(Natural Sciences), 1990, 12(3): 247-251 |
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| Authors: | Yin Caixia Li Ziying Xu Jun |
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| Abstract: | Red pigment is extracted from Amaranthus paniculatus L. Its colour is beautiful. It is safe to humenbeing. The technique of the extraction is simple and the equipments are usual. It doesn't cost much money. Amaranthin pigment is stable in acid solution but changed in basic solution. Its heat resistance is poor. Thus, it is suitabe to serve as a kind of food pigment under the low temperature. |
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| Keywords: | Amaranthus paniculatus L. amaranthin pigment nitrogenous anthocynius betanidin. |
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