| 枸杞黄色素性能的研究 |
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| 引用本文： | 顾秀琛,王琨玲,雒和明.枸杞黄色素性能的研究[J].兰州理工大学学报,1996(1). |
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| 作者姓名： | 顾秀琛 王琨玲 雒和明 |
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| 作者单位： | 甘肃工业大学基础课部 |
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| 摘 要： | 对枸杞黄色素制取的理论依据及性质进行了探讨，并对所制取的色素样品的光谱性、溶解性、热稳定性、光稳定性及色价进行了测试．试验表明该色素着色力较强，对光、热和酸碱等的稳定性良好，安全性高，是一种有前途的食品添加剂新品种，为枸杞开发利用提供了一种新方法、新途径．
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| 关 键 词： | 枸杞，光谱，类胡萝卜素，酸浆果红素，稳定性 |
The study of yellow pigment of the fructus lycii |
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| Gu Xiuchen, Wang Kunling,Luo Heming.The study of yellow pigment of the fructus lycii[J].Journal of Lanzhou University of Technology,1996(1). |
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| Authors: | Gu Xiuchen Wang Kunling Luo Heming |
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| Abstract: | The theoretical basis of extracting yellow pigment of fructus lycii and the properties of the extracted pigment are discussed. The spectrum, solvability thermal stability,photo-stability and chromaticity of extracted pigment are tested. Experiment shows that thepigment has strong contouring ability and nice stability against the light,heat acid,and base.It is a new potential additive of food dueto its reliability. It provides a new way for applicationof fructus lycii. |
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| Keywords: | fructus lycii spectruml quasi-carotenei red pigment of berry stability |
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