桔黄色素的稳定性  

ON STABILITY OF ORANGE PIGMENT

作　　者：刘长久[1] 覃永峰 

机构地区：[1]桂林工学院应用化学系

出　　处：《桂林工学院学报》1995年第2期196-200,共5页Journal of Guilin University of Technology

摘　　要：探讨了食品中常见一些金属离子和常用添加物质对桔黄色素稳定的影响，对桔黄色素的耐酸碱性、耐氧化性、耐还原性以及对桔黄色素的改性和着色的研究结果表明．天然的桔色色素着色分散度高，稳定性能好，具有较好的开发利用价值．This article approaches the influence of some metal ions and commonly-used additives contained in daily food on the stability of orange pigment. Meanwhile researching its acid-resisting and alkali-resisting, oxygen-resisting and reduction-resisting, and its modifying and coloring is made. The result shows that natural orange pigment is valuable for the development and use as it has high coloring dispersion ratio and good stability.

关 键 词：色素 天然色素 食用色素 桔皮 桔黄色素 稳定性 

分 类 号：TS264.4[轻工技术与工程—发酵工程]