| 新型天然食品红色素的提取和稳定性研究 |
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| 引用本文： | 吴京平. 新型天然食品红色素的提取和稳定性研究[J]. 北京联合大学学报(自然科学版), 2010, 24(1): 17-20,29. DOI: 10.3969/j.issn.1005-0310.2010.01.004 |
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| 作者姓名： | 吴京平 |
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| 作者单位： | 北京联合大学师范学院,北京,100011 |
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| 摘 要： | 简单概述了国内外天然食品色素的研究状况,具体介绍了紫甘薯、树莓和草莓这三种新型天然食品红色素的提取以及稳定性研究成果,分析比较了它们的最佳提取条件和方法,以及色素稳定性的主要特点等,指出今后食品色素的研究方向,为开发、利用食品天然色素提供信息和参考。
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| 关 键 词： | 食品 天然红色素 提取 稳定性 |
Research on Extraction and Stability of Natural Red Pigment |
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| WU Jing-ping. Research on Extraction and Stability of Natural Red Pigment[J]. Journal of Beijing Union University, 2010, 24(1): 17-20,29. DOI: 10.3969/j.issn.1005-0310.2010.01.004 |
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| Authors: | WU Jing-ping |
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| Affiliation: | Normal College of Beijing Union University;Beijing 100011;China |
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| Abstract: | Natural food pigment and extraction and stability of purple sweet potato,raspberry and strawberry are briefly introduced.Their best extraction condition,method and stability are analyzed.The future research direction of food pigment is indicated and information and reference for developing and utilizing it is provided. |
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| Keywords: | food natural red pigment extraction stability |
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