| 天然食用黑豆红色素的研究 |
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| 引用本文： | 王威,王春利,闫炳宗. 天然食用黑豆红色素的研究[J]. 天津师范大学学报(自然科学版), 1995, 0(1) |
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| 作者姓名： | 王威 王春利 闫炳宗 |
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| 作者单位： | 天津师范大学生物系 |
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| 摘 要： | 由黑豆皮壳提制的食用黑豆红色素是一种水溶性色素。提取率６％－８％左右。最大吸收峰５２５ｎｍ左右。其中主成分为花青素类。可广泛使用于果酒、糖果、汽水、饮料、甜果冻等食品。
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| 关 键 词： | 天然食用色素，花青素，紫菀苷 |
STUDIES ON ANEDIBLE NATURAL SOYBEAN-RED PIGMENT |
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| Wang Wei, Wang Chunli, Yan Binzong. STUDIES ON ANEDIBLE NATURAL SOYBEAN-RED PIGMENT[J]. Journal of Tianjin Normal University(Natural Science Edition), 1995, 0(1) |
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| Authors: | Wang Wei Wang Chunli Yan Binzong |
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| Abstract: | Soybean-red pigment extracted from soybean coats is a soluable pigment.Its extracting rate is about 6-8%, and the maximum absorption peak is at 525 nm. The constituent of the pigment belongs to anthocyanidins. The pigment can be widely used in fruit wine, sweets, beverage and jelly. |
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| Keywords: | edible natural pigment anthocyanidin chrysanthemin |
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