摘要
对树莓色素的提取方法以及光、热、氧化剂H2O2、还原剂Na2SO3,食品添加剂,常见金 属离子等对其稳定性的影响进行了研究。结果表明树莓色素有较好的光热稳定性,常见食品添加剂 和常见金属离子对其稳定性无明显影响。
In the paper,research has been made on the extraction of raspberry pigment,and the influence that light,heat,oxidative H2O2,reductive Na2SO3, food additives and common metal ions have on its stability has been stud led. The results have demonstrated that raspberry pigment is relatively stable to light and heat ,and common food additives and metal ions have no obvious influence on its stability.
出处
《渤海大学学报（自然科学版）》
CAS
2005年第4期323-326,共4页
Journal of Bohai University:Natural Science Edition
关键词
树梅
天然色素
提取
稳定生
raspberry
natural pigment
extraction
stability
