黑米色素的性质分析  

THE PROPERTY ANALYSIS OF THE PEGMENT IN BLACK RICE

作　　者：贺浩华[1] 潘晓云[1] 段云来 饶治祥[1] 刘宜柏[1] 

机构地区：[1]江西农业大学农学院,江西省粮油食品进出口总公司

出　　处：《江西农业大学学报》1995年第4期375-379,共5页Acta Agriculturae Universitatis Jiangxiensis

摘　　要：以黑米品种紫香糯为原料，分析了黑米色素的性质。通过进行ｐＨ、光、贮存容器、化学试剂、食品添加剂等对黑米色素的影响，色素的溶解性、热稳定性等研究，结果表明黑米色素在通常条件下表现较高的稳定性。ＰＣ分析得出该米皮色素主要含有两种花色素成分，将黑米色素应用于饮料和米酒的着色，表现出较好的稳定性。The properties of the black rice pigment were analyzed by studing the effects on the pig-ment by pH,light,storage containers,chemical reagents,food additives,etc,its solubilityand hot stability.The results showed that the pigment is of high stability under normal condi-tions.It contains two kinds of anthocyanidin.The application of the pigment in colouration of beverage and rice wine production has satisfactory results.

关 键 词：黑米色素 性质 应用 

分 类 号：S511.109.9[农业科学—作物学]