山楂红色素提取及稳定性研究  

Study on Red Pigment Extraction from Hawthorn and Its Stability

作　　者：李春仁[1] 李炳诗[1] 

机构地区：[1]信阳职业技术学院化工工程系,信阳河南464000

出　　处：《通化师范学院学报》2006年第4期61-63,共3页Journal of Tonghua Normal University

摘　　要：对山楂红色素的提取和稳定性进行了探索.报导色素最稳定的pH范围和受热、光照时的变化,以及一些金属离子、有机酸、无机酸、糖类等食品中常见物质对山楂红色素的稳定性的影响.Red pigment extraction from hawthorn and its stability have been studied. It has been reported on the most stabile range of PH value, the change when it was heated or illuminated and some ordinary objects＇ affect which can be found in the food such as metal ions, organic and inorganic acids, saccharide etc.

关 键 词：山楂 色素 稳定性 液泛提取法 

分 类 号：TS202.3[轻工技术与工程—食品科学]