樟树果红色素在不同环境条件下稳定性的研究  

Stability in different conditions of red pigment from Cinnmonum camphora

作　　者：蒋益花[1] 

机构地区：[1]浙江省丽水学院医学部,丽水323000

出　　处：《食品科技》2007年第7期178-180,共3页Food Science and Technology

基　　金：国家自然科学基金项目(30370813)

摘　　要：研究了樟树果红色素在不同环境条件下的稳定性,结果表明,该色素耐热性和耐光性较好,粗提物比纯提物的耐热性要高得多,色素是否纯化对色素光稳定性影响不显著。The stability of red pigment in different conditions from Cinnmonum camphora （Linn.） Presl were investigated. Results showed that the pigment display a remarkable thermal and light stability. The experiments also indicated that the crude pigments more stable than the pure pigments in thermal and had no obvious effect on the pigment of light stability.

关 键 词：樟树 色素 稳定性 

分 类 号：TS202.3[轻工技术与工程—食品科学]